Effect of Added Sesame Seed on Quality Characteristics of Wheat Bread

This study evaluated the effect of added sesame seed on characteristics ofwheat bread. The wheat and composite flours were used to bake five breadsamples containing 0%, 10% or 20% of the crushed or uncrushed sesame seed,using standard method of baking bread. The bread samples were produced.Samples were analyzed for nutrient composition and sensory characteristicswithin 3 days. Sesame seed improved protein, fat, vitamin and mineralscontents but decreased carbohydrate and moisture contents of the breadsamples. Protein content (%) increased from 8.71, fat (%) from 3.26, ash (%)from 2.51 in B1 (O% sesame, the control) to 11.3, 10.63 and 6.27 in B3 (with 20%crushed sesame) respectively. The mineral contents (mg/100g), includingzinc, iron, calcium, magnesium and phosphorus improved significantly (p >0.05) with increasing sesame seed contents in the bread samples. Phosphoruscontent (mg/100g) increased from 146.8 in B1 (with 0% sesame) to 275.4 in B5(with 20% uncrushed sesame). Iron contents (mg/100g) increased from 1.15(with 0% sesame) in B1 to 2.29 in B3 (with 20% crushed sesame). Also sesameseed addition improved total phenol content (mg/100g) from 0.37 in B1 to 0.62in B3 and anthocyanins (mg/100g) from 0.76 in B1 to 0.85 in B5. All the breadsamples were acceptable to panelists. However, the control (0% sesame) wasmore acceptable than every other sample and was followed by sample B2 with10 % crushed sesame seed. Sesame seed improved quality of bread.