Influence of Substituting Sucrose with Date Palm Fruit Flour (DPFF) on the Nutritional and Organoleptic Properties of Bread

The influence of substituting sucrose with date palm fruit flour (DPFF) on the nutritional and sensory attributes in bread production was studied. Bread baked varying proportions as follows: (100% sucrose: 0% DPFF), (50% 50% DPFF) (0% 100% DPFF). results proximate analysis showed that had 61.90% carbohydrate fat (3.73%) contents significantly (p<0.05) higher than protein, ash fiber were 6.27, 3.67 2.03% respectively. Result mineral composition scored highest calcium, phosphorus, iron, zinc, copper selenium while least value exception zinc where have same values (0.10 0.01 mg/100 g), respectively not different from one another. General acceptability for followed descending order by However, study recommend sweetener above (100%: sucrose) (50%: because it provides wide range essential nutrients many potential health benefits. there should be public enlightenment importance inclusion Nigerian diet better sugar this will reduce malnutrition, increase employment boost economy.