Nutritional quality of sorit bread in relation to wheat, rice and soybean

Abstract

This research was carried out to compare the nutritional quality of SORIT bread (bread made from the composite flours of wheat (70%), local rice(15%), and soybean(15%)) with bread made from whole wheat flour (100%), whole local rice flour (100%), and whole soybean flour (100%). Wheat, local rice and soybeans grains were processed into flour for bread production. Four samples of bread were produced from the flour namely wheat bread, local rice bread, soybean bread and SORIT bread. The proximate composition of the loaves of bread were determined and the result showed the composition of the breads as: wheat (protein: 23.91±0.36, carbohydrate: 67.41±0.43, lipids: 0.90±0.05, fibre: 2.78±0.02, ash: 0.92±0.02 and moisture: 4.06±0.11), local rice (protein: 12.59±0.13, carbohydrate: 77.18±0.11, lipids: 0.78±0.07, fibre: 5.13±0.03, ash: 0.56±0.03 and moisture: 3.74±0.04), soybean (protein: 31.16±0.14, carbohydrate: 58.45±0.11, lipids: 2.26±0.14, fibre: 2.12±0.07, ash: 1.07±0.04 and moisture: 4.93±0.03) and SORIT (protein: 26.01±0.05, carbohydrate: 63.99±0.07, lipids: 1.64±0.08. fibre: 3.24±0.08, ash: 0.82±0.02 and moisture: 0.82±0.02). This result shows that SORIT bread was significantly (p<0.05) comparable to wheat bread which is the conventional bread not only in Nigeria but in other parts of the world. The result also suggests that SORIT bread will be healthier for diabetic patients, people suffering from hypoproteinemia (protein deficiency), constipation, indigestion and people with hormonal imbalance. Also, SORIT bread will be a good source of energy because of its high content of lipids as lipids are broken down it yields large amounts of energy.