Quality Evaluation Of Bread Made By Substitution Of Bakery Fat With Bullet Pear (canarium Schweinfurthii) Fruit Oil

Bullet pear (Canarium schweinfurthii) fruit oil was used as a replacement for bakery fat in bread production. Five loaves of bread samples were baked, the control sample was baked with 100% bakery fat and the other four loaves were baked with bullet pear fruit (BPF) oils as substitute for the bakery fat at 25, 50, 75 and 100% levels. The proximate, physical parameters and sensory quality analyses were carried on of these five loaves samples. The results showed some significant differences (P<0.05) in the proximate compositions between the control and the samples and within the samples. The proximate composition of the bread samples substituted with BPF oil ranged from 34.48 - 31.83% (moisture); 2.61 – 2.48% (ash); 8.14 – 8.60% (crude fat); 0.19 – 0.27% (crude fibre); 7.57 – 7.58% (crude protein); 49.02 – 49.11% (total carbohydrate) and 299.61 – 305.71Kcal/100g (energy). Significant differences (P<0.05) exist in the loaf heights, weights, volumes and specific volumes with the control sample having the highest specific volume of 5.27cm3/g. Also, there were no significant differences (P>0.05) in appearance, flavor, texture, mouth feel and overall acceptability of the bread samples. However, the substitutions of the bakery fat with BPF oil up to 50% level were acceptable.

Keywords: Bakery fat, bread, Bullet pear, physical parameters, proximate composition, sensory quality.

Bread has been produced and consumed by people as a staple food for a long time. It may be described as a fermented confectionary produced mainly from wheat, water, yeast and salt by a series of process involving mixing, kneading, proofing, shaping and baking. Cereal food products, especially bread has become very popular in Nigeria among children and adolescents. Bread consumption has increased tremendously in recent times in the developing countries among them is Nigeria where it is consumed in every household. It is a common food which is sold in the markets, motor parks, shops and even in super markets.

Virtually, any cereal flour could be used to produce bread but the quality of such bread is lower than that of the normal wheat flour bread, primarily due to the presence of gluten in the wheat. Several ingredients are used for bread making. The mandatory ingredients include flour, water, yeast and salt. Other optional ingredients such as sugar, fat, milk, emulsifier, fruits, flavors, etc may be added. Previous researches in bread making technology in Nigeria have focused on complementation of bread protein with legumes or oil seed protein and the use of composite flour in place of wheat flour. Onabolu et al. have reported successful use of composite wheat-cassava flour in bread making. Nigeria found cassava the best substitute for wheat flour. Consequently, the Federal Government of Nigeria directed the incorporation of 10% cassava flour to wheat flour.

Though, fat was described as optional bread ingredient, bread made with little or no fat has low quality. Therefore, fat is very important ingredient in bread as it helps to improve loaf volume, crumb softness and keeping quality. Unfortunately, fat used in Nigerian baking industries are all imported. The country is blessed with a lot of oil bearing crops and tropical tree fruits. The oils from these sources are of good quality. Their use as substitute or replacement for imported bakery fat will go a long way to conserving the country’s scarce foreign exchange.

African pear (Dacryodes edulis) fruit pulp and oil has been successfully utilized as replacement for bakery fat in biscuit recipe. Recently, Onuegbu et al. evaluated the use of African pear pulp and oil as ingredients in bread production. In this work, bullet pear (Canarium schweinfurthii) fruit oil is used as a substitute for bakery fat in bread. Bullet pear fruit is very nutritious with oil content of 38%. The oil is highly unsaturated and contains 36% oleic acid, 28% linoleic acid, 26% palmitic acid and 7% stearic acid. This work therefore is aimed at evaluating the quality of bread loaves made by substituting the bakery fat with bullet pear fruit oil.