African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Article in Press


Priscilla Alexander, Elizabeth Stephen and Habila Irimiya

  •  Received: 13 September 2018
  •  Accepted: 04 March 2019
The moisture, ash, crude fiber composition, vitamin (B2, B6 and B12) and mineral (Na, K, Ca Mg, Pb, Cd, Mn)contents as well as Sensory properties (color, taste, odour and texture)of ten brands of bread sold in Gombi Local Government Area, Adamawa State, Nigeria were determined using standard methods . Fresh loaves of ten most popular brands of bread namely:Trustee, Destiny, Ziranza, Royal and Zango, were randomly collected. Five of these brands were purchased from bakeries (coded: Aa –Ea), while others of the same brands were purchased from different points of sale (coded: Ab-Eb) within Gombi town. The results of the investigation revealed that Cd, Pb and potassium bromate were not detected in all the samples. Potassium and sodium were predominant among all the tested samples. The moisture, ash and crude fiber contents ranged from (20.00 to 34.49% and 13.96 to 19.49%), (0.49 to 1.95% and 0.50 to 2.49%), and (10.91 to 33.13 and 28.32 to 47.30%) of samples from bakeries and points of sales, respectively. Vitamins B2, B6 and B12 were non-significant differences (p>0.05) in the vitamin content among the bread samples. The concentrations of all the parameters studied were all within the standard specification given by Standard Organization of Nigeria (SON) except crude fiber that is higher. This study showed that the bread brands produced in Gombi town could be nutritious, free from pollutants and suitable for human consumption.

Keywords: Bread, Gombi, proximate composition, mineral contents, and vitamins