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This study investigated the nutritional impact of fortifying wheat bread with varying levels of dry orange pulp powder, ranging from 5% to 30%. Researchers aimed to assess how this supplementation affected the bread's proximate, mineral, vitamin, and antinutrient composition. Using standard analytical methods, they found that incorporating dry orange pulp powder significantly altered the bread's chemical properties. The findings detailed changes in crude fat, fibre, ash, moisture, protein, carbohydrate, and energy, alongside variations in key minerals like calcium, iron, phosphorus, potassium, and sodium. Vitamin content, including folate and ascorbic acid, also changed, as did the levels of antinutrients such as oxalate and phytate.
As global consumption of wheat-based products increases, particularly in regions where wheat cultivation is challenging, enhancing their nutritional value is crucial. This research offers a practical approach to fortify staple foods like bread, potentially improving public health by providing more nutrient-dense options to consumers.
This research provides a foundation for developing nutritionally enhanced bread products. Food manufacturers could utilise dry orange pulp powder as an ingredient to create fortified wheat bread, offering a healthier alternative to consumers. This is applied research, demonstrating a viable method for food product development and potentially leading to new functional food products.
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Consumption of wheat‐based products is on the increase as population and urbanisation increase, and large-scale production of wheat in Nigeria and other countries in the tropics has not been possible due to poor climate. This study aimed to find out the effect of supplementation of wheat bread with different levels of dry orange pulp powder on the proximate, mineral, vitamin and antinutrient composition of bread. The effect of dry orange pulp powder on the chemical (proximate, mineral, vitamin and anti-nutrients) composition of bread was evaluated. Composite bread was produced from the combination of wheat and dry orange pulp flours. The proportion of wheat and dry orange pulp flours was: 100 % wheat flour (sample A) as control, 95:5 % (B), 90:10 % (C), 85:15 % (D), 80:20 % (E), 75:25 (F) % and 70:30 % (G). Standard methods were employed for analyses of both the flour and bread with respect to proximate, mineral, vitamin and anti-nutrient composition. Proximate composition parameters range was crude fat (12.34 to 8.97 %), crude fibre (0.00 to 2.09 %), ash (1.98 to 3.25 %), moisture (20.15 to 39.55 %), protein (13.07 to 14.79 %), carbohydrate (71.62 to 74.54 %) and energy (427.60 to 453.10 Kcal/100 g). The ranges of 5.56 to 8.55 mg/100 g, 2.23 to 4.45 mg/100 g, 20.34 to 38.86 mg/100 g, 44.45 to 58.54 mg/100 g and 23.34 to 59.33 mg/100 g were, respectively, obtained as mineral content of calcium, iron, phosphorus, potassium and sodium. The vitamin content (folate, niacin, riboflavin, thiamin and ascorbic acid) ranged from 0.23 to 0.42 mg/100 g, 1.44 to 1.68 mg/100 g, 0.003 to 0.008 mg/100 g, 0.007 to 0.108 mg/100 g and 0.00 mg/100 g, respectively. The anti-nutrient composition with respect to hemagglutinin, oxalate, phytate, tannins and trypsin inhibitors, respectively, ranged from 0.11 to 0.78 HUI/100 g, 0.02 to 0.08 g/100 g, 0.00 to 0.32 g/100 g, 0.25 to 0.82 g/100 g and 0.00 to 0.72 TIA/100 g. The partial substitution of wheat flour with dry orange pulp powder up to a 30 % level was effective in improving the chemical properties of bread.
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DOI: 10.9734/ajfrn/2025/v4i4333
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