Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre

Kenaf seeds are underutilized source of food with good dietary fiber, protein, essential oil, and phytocompounds. The objectives this study were to determine the nutritional composition kenaf seeds, techno-functional properties fibre (KSDF), sensory analysis pan bread fortified that was extracted from seeds. Analyses showed rich in (28.87 g/ 100 g), protein (27.07 oil (23.78 g/100 g) mineral (5.55 g). through enzymatic hydrolysis (KSDF (EH)) exhibited significantly (p < 0.05) greater water-binding capacity (WBC), oil-binding (OBC) viscosity than non-enzymatic hydrolyzed (NEH)) defatted seed meal (DKSM). Different formulations prepared by replacing 10% wheat flour bran (positive control), rice KSDF, white unfortified as negative control. Addition KSDF formulation reduced height, volume, specific water activity firmness, increased proofing time surface colour. Results evaluation samples also most acceptable comparison breads. This shows has valuable potential be used a functional ingredient development