(P20-38-26) Sensory Evaluation and Quality Assessment of Bread Fortified With Fermented Date Palm Kernel Flour

Objectives: Inadequate consumption of dietary fiber has been linked to an increased risk of metabolic disorders such as diabetes, obesity, coronary heart disease, and gastrointestinal disorders. Incorporating fiber-rich ingredient, such as date palm kernel, could enhance the nutritional value of staple foods. This study assessed the nutritional quality of bread made from flour blends of fermented date palm kernel and wheat.

Methods: About 2500 g of date kernel seed were fermented for 72 hours at 28^oC, dried, and milled to flour using AG-15 Attrition Mill. Bread samples were produced from the blend of wheat flour and fermented date kernel in the ratios of 100:0, 95:5, 90:10, and 85:15. The study determined the proximate, functional, physical, pasting, and sensory properties of the produced flour and bread. AOAC methods were used to assess the nutritional content of the blends. Statistical analysis was conducted using Genstat 21.0, with significance set at p < 0.05.

Results: The results showed that the protein, carbohydrates, fat, moisture, ash, and crude fiber ranged from 12.40-15.72%, 64.80-72.98%, 4.43-8.70%, 8.17-8.61%, 0.55-0.69% and 0.46-2.34%, respectively. The water absorption, bulk density, oil absorption, swelling capacity, and foaming capacity ranged from 0.74-0.83%, 0.74-0.80 g/ml, 0.63-0.74%, 3.42-5.03%, and 0.04-0.07%, respectively. The physical characteristics like loaf volume, loaf weight, specific volume, and loaf height ranged from 300-395cm³, 165.90-170.60 g, 1.65-2.38 g/cm³ and 10.50-12.50cm, respectively. The pasting qualities, such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak temperature, and peak time, range from 810-3584 cP, 452-1794 cP, 357.50-1790 cP, 954-3264 cP, 501.50-1469.50 cP, 66.85-89.59°C, and 5.40-6.15 min, respectively.

Conclusions: Though bread from 100% wheat flour was the most preferred following the sensory evaluation, however, the 10% fermented date palm kernel flour substitution had the highest protein, increased fat, mineral content (ash), dietary fiber, and reduced carbohydrate, making it the best balance of improved nutrients and demonstrating its efficacy as an invaluable ingredient in fortified wheat-based products as well as management of metabolic disorders and protein-energy malnutrition.

Funding Sources: This study received no external funding.