Development of Sesame (Sesamum indicum L) Powder to Wheat Flour Supplemented Blend and Its Physicochemical Characterization

Abstract

The purpose of this research was to evaluate the effect of sesame flour supplementation on the physical, nutritional, and sensory qualities of bread. Sesame flour (SF) was created by oven-drying white type sesame seeds. The wheat flour (WF) was substituted with SF including T1= Control T2= Bread with WF + 10% WSF T3= Bread with WF+ 20% WSF, T4= Bread with WF+ 30% WSF. The results showed that bread's physical characteristics were significantly (p<0.05) improved when 30% sesame flour was used with wheat flour. Additionally, the composite bread's protein (15.86), fat (15.76), fiber (1.61), and carbohydrate (55.31) levels demonstrated increases in T4. Whereas the lowest ash content of 2.13 in T3, lowest moisture contents 5.64 exhibited decreases in T4.  Whereas the highest carbohydrate was found in the T1 control 61.43 increased significantly (p<0.05) with increased sesame flour substitution the carbohydrate decreased. The proximate chemical analysis of the sesame flours showed similar when compared to ranges reported in the literature. Using a 9-point Hedonic scale, the physicochemical and sensory characteristics of the composite bread samples were examined. A sensory analysis revealed that the incorporation of sesame flours had a significant effect on the bread's quality, Whereas T4 70:30 composite bread was most favored for all the organoleptic attributes. Therefore, sesame flour incorporation in bread making has the capability to enhance the physicochemical, sensory characteristics with the best overall quality acceptability.