Functional, nutritional, and sensory quality of bread produced from wheat-carrot-date (Phoenix dactylifera L.) composite flours
https://doi.org/10.21323/2618-9771-2026-9-2-228-233
Abstract
This study investigated the functional, nutritional, physical, and sensory properties of bread produced from wheat-carrot-date composite flours. Carrot roots and date fruits were processed into flours. Wheat flour was progressively substituted with carrot flour (0–25 %) while date flour was fixed at 10 %, generating four composite flours (80/10/10, 75/15/10, 70/20/10, and 65/25/10 wheat/carrot/date). Wheat flour (100/0/0) was used as a control. Bread samples were produced from each composite flour and the control flour (100 % wheat flour). Analysis of the functional properties of the flours as well as the physical, proximate, and sensory properties of bread samples were performed using standard methods. Results for functional properties of the flours showed decreasing bulk density (0.82–0.65 g/cm³) and swelling index (7.45–4.45), alongside increasing oil absorption capacity (0.77–1.31 g/g) and water absorption capacity (4.60–6.60 g/g) with higher carrot inclusion. In bread samples, physical properties such as loaf height declined from 10.95 to 3.95 cm, loaf volume from 4.73 to 2.47 cm³, and specific volume from 1.10 to 0.48 cm³/g, while loaf weight increased from 231.9 to 241.9 g as carrot flour increased. Proximate analysis of the bread samples indicated rising moisture (21.45–29.95 %), fiber (0.14–0.63 %), and ash (0.15–1.70 %) contents, with concomitant reductions in protein (15.35–8.45 %) and fat (6.76–3.54 %) as the proportion of carrot flour increased. Sensory evaluation revealed that 80/10/10 bread sample achieved the highest overall acceptability (8.60), whereas higher substitution levels significantly reduced preference.
About the Authors
C. M. Bunde-Tsegba
Joseph Sarwuan Tarka University
Nigeria
Nigeria
Bunde-Tsegba C. M., Lecturer, Department of Food Science and Technology, College of Food Technology and Human Ecology
Makurdi P. M.B 2373
M. D. Iornav
Joseph Sarwuan Tarka University
Nigeria
Nigeria
Iornav M. D., Student, Department of Food Science and Technology
Makurdi P. M.B 2373
I. P. Aondoakaa
University of Georgia
United States
United States
Ityotagher P. Aondoakaa, Graduate Research Assistant, Department of Food Science and Technology
100 Cedar St., Athens, GA 30602–2610,
J. I. Seember
Joseph Sarwuan Tarka University
Nigeria
Nigeria
Seember J. Iorver, Graduate Student, Department of Food Science and Technology
Makurdi P. M.B 2373
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Review
For citations:
Bunde-Tsegba C.M., Iornav M.D., Aondoakaa I.P., Seember J.I. Functional, nutritional, and sensory quality of bread produced from wheat-carrot-date (Phoenix dactylifera L.) composite flours. Food systems. 2026;9(2):228-233. https://doi.org/10.21323/2618-9771-2026-9-2-228-233
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