EVALUATION OF SENSORY AND NUTRITIONAL ATTRIBUTES OF SOYMILK FORTIFIED BREAD

Abstract

The study evaluated the sensory and nutritional attributes of bread, fortified with varying levels of soymilk, as a strategy to enhance the protein and micronutrient quality of the widely consumed staple food. Bread samples were produced and improved by substituting cow milk with soymilk at 0% (control), 50%, 75%, and 100% levels. Proximate composition, mineral content, antioxidant properties, antinutritional factors, and microbial quality were determined using standard Association of Official Analytical Chemists (AOAC) procedures. Sensory evaluation was conducted using a 9-point hedonic scale with 60 untrained panelists. Data were analyzed using one-way Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at p < 0.05.Results showed significant increase at p < 0.05 in crude protein (12.3–16.0%), crude fat, ash, crude fibre and moisture content with increasing soymilk substitution, while carbohydrate content decreased. Mineral analysis revealed significant improvements in calcium, magnesium, iron, zinc, and manganese, with a slight reduction in sodium. Antioxidant components, including â-carotene, total phenolics, flavonoids, vitamins A and C, and total antioxidant activity, increased significantly following fortification. Antinutritional factors such as phytate, tannin, and oxalate decreased after processing, suggesting improved mineral bioavailability. Microbial counts remained within acceptable safety limits, and Escherichia coli(an indicator organism) was not detected in any sample. Sensory evaluation indicated that all bread samples were acceptable, with the 75% soymilk-fortified bread demonstrating high overall acceptability. The findings indicated that soymilk fortification significantly enhances the nutritional and functional quality of bread without compromising consumer acceptability.