Improvement of the nutritional quality of bread

Abstract

A study of improvement of the nutritional quality of bread was conducted by selecting different food ingredients like soya flour, tapioca flour and skimmed milk powder and also by varying fermentation time. The banking characteristics, organoleptic and shelflife qualities of the four different formulations tried were ascertained and based on these 3 aspects, maida : soya flour in the proportion of 90:10 with a fermentation time of 1 ½ hours were selected for further study. Results of the nutrient analysis of this combination revealed a high protein, calorie and iron compared to control while the PER and NPU were found to be 1.30 and 65.74 respectively. The feasibility of this combination as a food supplement in nutrition intervention programme was ascertained by conducting a feeding trial for a period of 6 months for 15 preschoolers and the results revealed a significant improvement in height, weight, chest, upper arm and lower arm circumference. Hence it can be concluded that using maida : soya flour in the proportion of 90:10 can raise the protein content of bread without causing any deleterious effects upon baking and also without altering the organoleptic and shelflife qualities. It can also be used as a food supplement in any nutrition intervention programmes.