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Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities

The main objective of the study was to develop high protein content homemade bread through fortification with nutritional yeast. Fortified bread boosts the nutritional status of poor people and reduces the incidence of protein energy deficiency diseases. The homemade bread was reformulated by adding various concentrations of nutritional yeast in the range 1-15% (w/w) to wheat flour. The bread was baked using the straight dough method. Protein, carbohydrate and moisture content of the fortified bread were evaluated. Sensory evaluation was conducted on bread samples to evaluate the bread acceptance levels. The results of the study revealed that the protein content increased with an increase in concentration of nutritional yeast. Addition of nutritional yeast decreased the loaf height but increased the weight of the loaves. The test panels accepted bread fortified with 1-3.5% nutritional yeast but bread with higher amounts of nutritional yeast (5-15%) were generally unacceptable. This study shows the potential of using nutritional yeast in improving protein quality of homemade bread consumed by economically disadvantaged communities.

Bread, Fortification, Nutrition, Protein, Yeast

APA Style

Serere Julien Harusekwi, Nyamunda B. C., Mutonhodza B. (2014). Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities. International Journal of Nutrition and Food Sciences, 3(3), 194-198.

ACS Style

Serere Julien Harusekwi; Nyamunda B. C.; Mutonhodza B. Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities. Int. J. Nutr. Food Sci. 2014, 3(3), 194-198. doi: 10.11648/j.ijnfs.20140303.20

AMA Style

Serere Julien Harusekwi, Nyamunda B. C., Mutonhodza B. Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities. Int J Nutr Food Sci. 2014;3(3):194-198. doi: 10.11648/j.ijnfs.20140303.20

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