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VOL. 12, ISSUE 10 (2025)
Minerals and Vitamin composition of bread from bambara groundnut and sorghum flour
Authors
Onyekachukwu Mabel Adinkwu, Ernest Eguono Emojorho, Charles Chukwudi OGBOLI, Chukwudi OGWU, Faith Obruche
Abstract
Determining the mineral and vitamin
composition of bread prepared with sorghum and Bambara groundnut flour was the
aim of the study. Various Bambara grundnut and sorghum flour samples were
prepared using standard processes, mixed with wheat flour to make bread, and
then examined for micronutrients (vitamins and minerals). Sorghum and Bambara
groundnut flours were utilized to replace 25% and 50% of the wheat flour,
respectively, while 100% wheat flour served as a control in the bread-making
process. Between 41.63 and 88.37 mg of phosphorus, 413.24 and 453.21 mg of
calcium, 1.82 and 2.88 mg of iron, 0.25 and 0.31 mg of zinc, 123.43 and 182.34
mg of magnesium, and 18.22 and 21.36 mg of sodium were among the minerals found
in the bread. The bread samples' vitamin composition exhibited 15.44 IU to
16.14 IU of vitamin A, 0.99 mg/100g to 1.04 mg/100g of vitamin B2, 0.07 mg/100g
to 0.14 mg/100g of vitamin B1, 0.33 mg/100g to 0.37 mg/100g of vitamin K, 4.33
mg/100g to 4.74 mg/100g of vitamin E, and 6.62 mg/100g to 6.87 mg/100g of
vitamin D. In place of wheat flour, Bambara groundnut and sorghum flour can be
used to boost the biscuits' mineral and vitamin content. When compared to
biscuits manufactured with wheat flour, the blend of Bambara groundnut and
sorghum flours improved the micronutrient quality of the biscuits.
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Pages:71-76
How to cite this article:
Onyekachukwu Mabel Adinkwu, Ernest Eguono Emojorho, Charles Chukwudi OGBOLI, Chukwudi OGWU, Faith Obruche "Minerals and Vitamin composition of bread from bambara groundnut and sorghum flour ". International Journal of Multidisciplinary Research and Development, Vol 12, Issue 10, 2025, Pages 71-76
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