Chemical, physical and sensory properties of pawpaw fortified pan bread

Abstract

Micronutrient deficiency is a major health problem among children and pregnant women in developing countries. Vitamin A deficiency can be prevented by fortifying staple food with pro-vitamin A rich plant such as pawpaw. This study evaluated the quality attributes of pawpaw fortified bread. Matured ripe pawpaw fruits were harvested, washed, peeled and blended to produce puree. Six different blends of various proportions (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) of wheat and pawpaw were produced and used to prepare pawpaw-bread samples. The bread samples were analysed for chemical composition, mineral contents, physical properties and sensory attributes, using standard methods. Vitamin A content of the pawpaw-bread significantly increased from 13.04 µg/g to 46.40 µg/100 g. Supplementation of wheat flour with pawpaw puree also led to increase in calcium (52.66 – 87.54 mg/100 g), iron (0.94 – 1.71 mg/100 g), phosphorus (84.49 – 129.95 mg/100 g) and potassium (165.86 – 181.32 mg/100 g) contents of the pawpaw bread. Texture profile (hardness, cohesiveness, chewiness and springiness) of the pawpaw fortified bread samples were significantly lower than that of the 100% wheat bread. Sensory results showed that bread fortified with 20% pawpaw puree was rated similar to 100% wheat bread in terms of colour, taste, texture and flavour. In conclusion, acceptable pawpaw fortified bread samples with higher micronutrients contents than conventional bread was produced in this study.