Bioactive Compounds, Chemicals Properties, Physical and Sensory Properties of Bread Produced from Wheat (Triticum aestivum l.), Defatted Sesame Seed (Sesame indicum) and Unripe Plantain (Musa paradisiaca) Flour Blends

This study investigated production of bread produced from wheat, defatted sesame seed and unripe plantain flour blends were evaluate for, bioactive compounds, chemical compositions, physical and sensory properties of bread on February, 2024 at Federal University Wukari, Taraba State, Nigeria. Wheat flour, defatted sesame seed flour were blended with unripe plantain flour in these ratios: 100:0:0 (wheat flour), 90:5:5, 80:10:10 and 70:15:15 (wheat, defatted sesame seed flour, unripe plantain flour). The bread samples were produced from the composite flour blends with other ingredients (fat/margarine, sugar, yeast and salt). The crude fiber, protein content, moisture content, ash content, fat content and the carbohydrate content ranged were 4.16 - 11.66%, 7.07 - 23.05%, 6.58 - 7.78%, 1.05 - 3.84%, 12.92 - 21.36% and 44.00 - 60.42%. The phytochemical properties for flavonoid, tannins and phenol ranged from 0.87 - 1.10, 6.56 - 9.32 and 2.42 - 4.16. The micro mineral (calcium, iron, zinc) ranged from 0.31-0.36 mg/100 g, 3.00-3.30 mg/100 g and 0.92-1.08 mg/100 g. The macro minerals (copper, magnesium and phosphorus) ranged from 0.01 to 0.60 mg/100 g, 0.40 -0.87 mg/100 g and 3.82-4.18 mg/100 g. The antioxidant properties (DPPH scavenging radical and FRAP ferric reducing antioxidant power) ranged from 9.61 – 29.39% and 17.75 - 44.46 mgtrolox/g. The physical properties of the bread samples; width, length, weight and loaf volume ranged from 7.70 - 8.63 cm, 10.49 -11.05 cm, 111.49 - 120.77 g and 321.00 - 524.00 cm3. The sensory properties of bread samples; Taste, Aroma, Colour, texture, overall acceptability ranged from 6.25-8.00%, 6.05-7.35%, 5.50-7.75%, 6.40-7.10% and 6.55-7.85%. The sensory acceptability of the bread had a mean score that was generally acceptable for sample 80:10:10 (7.85). The defatted sesame seed and unripe plantain flour had a huge effect and improved the bread properties by increasing with chemical compositions of wheat flour.