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Evaluation of the nutritional quality of breads prepared from wheat-fluted pumpkin (Telfairia occidentalis Hook) seed flour blends

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Abstract

The effect of blending wheat flour with fluted pumpkin (Telfairia occidentalis Hook) seed flour at levels of 0 to 10% on selected chemical and nutritional properties of composite breads was investigated. Bread loaves were prepared using the straight-dough procedure. Protein quality was evaluated using weanling male albino rats fed composite bread diets which were formulated to supply 10% protein, with casein diet as a control. When wheat flour was replaced with 10% defatted fluted pumpkin seed flour, there was an increase of 80.8% in crude protein, 43.9% in calcium, 71.9% in potassium and 63.0% in phosphorus contents of composite breads. Diets formulated with 5% or 10% fluted pumpkin–substituted breads showed significantly (p < 0.05) higher values for weight gain, protein efficiency ratio, apparent and true digestibilities than diets formulated with 100% wheat flour bread, suggesting an improvement of the nutritional quality of fluted pumpkin–substituted composite breads.

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Authors and Affiliations

  1. Department of Food Science and Technology Rivers State University of Science and Technology, Port Harcourt, Nigeria

    S.Y. Giami, H.D. Mepba, D.B. Kiin-Kabari & S.C. Achinewhu

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  1. S.Y. Giami
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  2. H.D. Mepba
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  3. D.B. Kiin-Kabari
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  4. S.C. Achinewhu
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Giami, S., Mepba, H., Kiin-Kabari, D. et al. Evaluation of the nutritional quality of breads prepared from wheat-fluted pumpkin (Telfairia occidentalis Hook) seed flour blends. Plant Foods Hum Nutr 58, 1–8 (2003). https://doi.org/10.1023/B:QUAL.0000041167.61992.4d

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  • DOI: https://doi.org/10.1023/B:QUAL.0000041167.61992.4d

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