Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours

The study was conducted to determine the effect of sesame flour supplementation on the physical, nutritional and sensory quality of bread. Black variety sesame seeds were soaked, dehulled, oven dried and sieved to produce sesame flour (SF). The wheat flour (WF) was substituted with SF at 0, 5, 10, 15 and 20%. The proximate composition of wheat and sesame flours and bread samples were determined using standard procedures. The physical characteristics (specific volume and oven spring) and sensory attributes were determined in the control and supplemented breads. Increasing the substitution from 5% to 20% SF significantly (p ≤ 0.05) increased the protein, fat, ash and crude fibre of the supplemented bread samples, while there were significant decrease (p ≤ 0.05) in carbohydrate and energy values. Physical properties showed less specific loaf volume and oven spring with increased sesame flour replacement. The sensory analysis showed significant differences between 100% wheat bread and sesame supplemented samples in all the determined sensory attributes. It was concluded that a substitution of 5% sesame flour into wheat flour gave the bread with the best overall quality acceptability.