Nutrient Composition Of Wheat-Defatted Sesame Bread

The study was designed to harness the rich nutrient profile, increase the utilization of white sesame seeds in the bakery industryand boost the nutrition and health status of bread consumers. Standard procedures were used in bread production, nutrient content determinations and data analysis. The result showed that increased substitution of refined wheat flour with defatted sesame seeds flour up to 50% significantly (p<0.05) elevated the moisture, protein, fats, fibre and ash contents of the bread samples with a corresponding significant (p<0.05) decrease in carbohydrate content. Similarly, substitution of refined wheat flour with defatted sesame seeds flour in bread production improved the mineral elements content of the bread samples by; calcium (112.99 mg/100g), iron (6.71 mg/100g), magnesium (11.51 mg/100), sodium (45.11 mg/100g), potassium (256.68mg/100) and zinc (8.05 mg/100g) when compared to control sample (100%whitebread). The elevated proximate composition and mineral element values of wheat-defatted sesame seeds bread samples is an indication it might improve the nutrition and health status of bread consumers upon consumption. The study has revealed the suitability of defatted sesame seeds flour in bread production.