Department of Human Nutrition and Dietetics

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Thesis from the Department of Human Nutrition and Dietetics

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Browsing Department of Human Nutrition and Dietetics by Subject "Fortification"

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    Nutritive Assessment & Acceptability of Bread Fortified with Avocado Seed Powder
    (Lead City University, Ibadan, 2024-12)
    This research assesses the efficacy of avocado seed powder (ASP) in the fortification of bread. The incorporation of avocado seed powder into bread formulations occurred at 5% and 10% of the weight of flour, alongside fixed ratios of other ingredients (yeast, butter, milk, egg, sugar and water). The fortified dough underwent evaluation for proximate composition, antioxidant activity, and functional properties utilizing standardized chemical methodologies. Furthermore, a sensory evaluation involving 30 participants was performed employing a hedonic scale. Findings indicated that the fortification of bread with ASP significantly elevated its fiber content (P<0.05), concurrently leading to a reduction in protein and fat content (P<0.05) as the levels of ASP increased. The total phenolic content varied from 0.39 ng/kg in the control bread to 2.10 ng/kg in the bread containing 10% ASP. Additionally, avocado seed powder enhanced the antioxidant capacity of the bread, with Diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity increasingzz as from 57.83% in control samples to 62.41% in bread comprising 5% ASP. Functional attributes such as bulk density and water absorption capacity were markedly improved with the incorporation of ASP. Sensory evaluation showed that the inclusion of ASP adversely influenced the appearance of the bread but did not significantly affect flavor or overall acceptability (P>0.05). The study concludes that the addition of avocado seed powder, at levels up to 10%, enhances the nutritional profile of bread without substantially compromising consumer acceptability. Keywords: Avocado seed powder, Nutritive Assessment, Fortification, Acceptability. Word Count: 229