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- W1998110544 abstract "The organoleptic, minerals and vitamins’ evaluation of some Nigerian breads were investigated. Five commonly consumed breads in Lagos, Nigeria, which were used for the study. These were Val-U, Nourish, Big-Treat, Unilag and Agege breads. These breads were purchased fromreputable outlets within 24h of production. Organoleptic or sensory evaluation of the bread samples was carried out using 5-point hedonic scale and 20 panelists, who were regular consumers of bread. The appearance, odour, taste, texture and general acceptability were scored. Mineral concentrations of Cu2+, Na+, Zn2+, Ca2+, Mg2+, Mn2+, K+ and Fe2+ ions in the bread samples were determined using atomic absorption spectrophotometer. Vitamins A , B1 , B2 and B6 levels in the bread samples were analyzed by high performance liquid chromatography. The percentage mean sensory score of appearance, odour, taste, texture, and general acceptability of these breads were between 84.0 and 60.0. Big-Treat White bread recorded the highest score of 84.0% while Agege Bread had the lowest score of 60.0%. Val-U bread contained the highest concentrations of minerals, while Big-Treat White and Agege breads had the lowest mineral levels. The vitamin A level in Big-Treat White bread was significantly (p" @default.
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- W1998110544 date "2010-02-10" @default.
- W1998110544 modified "2023-09-27" @default.
- W1998110544 title "Organoleptic, minerals and vitamins’ evaluation of some Nigerian breads" @default.
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- W1998110544 doi "https://doi.org/10.4314/nifoj.v25i2.50846" @default.
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