Nutritive Value of Commonly Consumed Bread in Yemen

Al-MussaliI, Mohammed S.; Al-Gahri, Mohsen A.

doi:10.1155/2009/975960

Cited by 16 publications

(16 citation statements)

References 9 publications

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“…Inadequate intakes of micronutrients (minerals) have been associated with severe malnutrition, increased disease conditions and mental impairment [45] [46]. Breads contain zinc ranged from 0.77 to 2.0 mg/100g [47].…”

Section: Minerals Contentmentioning

confidence: 99%

Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface

Seleem¹,

Omran²

2014

FNS

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The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorghum to wheat flour and the reduction increased with increasing the level of substitution. In contrast, addition of beans or sorghum to wheat flour increased the proportional number of the produced dough from 3.25 to 3.62 and from 1.80 to 2.90 for beans and sorghum dough, respectively. Bread supplemented with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread whereas, bread supplemented with sorghum had the highest values in fat content compared with wheat and beans bread. Sorghum bread had the highest iron and zinc content while beans bread had the highest calcium content. The sensory evaluation showed that different blends of beans and sorghum bread had highly acceptable values of all characteristics comparing with wheat control bread. Freshness of all unleavened flat bread blends decreased at different periods as well as bread control compared with zero time period. Water holding capacity (WHC) was significantly increased in all samples compared with wheat bread. Supplementation of bread with 15% beans recorded the highest value in WHC.

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Section: Minerals Contentmentioning

confidence: 99%

Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface

Seleem¹,

Omran²

2014

FNS

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“…From the results presented in Figure 1 it is clear that the zinc content in the control sample of bread is 5.99 ± 0.49 mg.kg -1 . Mohammed (2009) determines the content of macro-and microelements in white flour bread and establishes comparable Zn values (0.61 mg.100 g -1 ). Ebuehi et al (2007) investigate the mineral content of the most commonly consumed bread in Nigeria and establish zinc content that is of the same order as those obtained in our study (0.3-0.6 mg/100 g).…”

Section: Resultsmentioning

confidence: 83%

Influence of Spirulina Platensis on the content of iron and zinc in wheat bread

Zlateva

Petrova

Stefanova

2019

FSAB

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It has been found that nutrition does not provide the necessary quantities of some important trace elements, including iron and zinc. Iron is an essential element for all living organisms. It has a key role in the transport of oxygen and as a cofactor in many enzymes. Zinc is a component of more than 200 enzymes involved in the synthesis of proteins and DNA and is needed for the metabolism of growth factors. Enriching bread with mineral substances is a very good approach to overcoming the deficit and achieving adequate levels of intake. Different sources are used for this purpose, but there has been a growing interest in seaweed in recent years. The purpose of this study is to evaluate the effect of 2 and 4% Spirulina powder supplement on the iron and zinc content of bread made from wheat flour type 500. To determine the iron and zinc content, a highly sensitive ICP-AES method is used. Enrichment with 2% and 4% Spirulina plantesis has been found to increase the amount of zinc in wheat bread respectively to 6.36 ± 0.64 mg/kg and 6.77 ± 0.68 mg/kg, whereas its content in the control sample is 5.99 ± 0.49 mg/kg. The amount of iron in the enriched samples reached 15.9 ± 1.59 mg/kg with the addition of 2% Spirulina plantensis and 24.7 ± 2.48 mg/kg with the addition of 4%, while in the control sample of bread was 7.22 ± 0.58 mg/kg. Practical applicationsThe addition of Spirulina platensis algae to wheat bread increases its biological value and helps to achieve iron and zinc content amounts close to the recommended daily intake levels.

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“…Bread is a major food in Yemen and is “present at the table during all 3 main meals of the day… by the majority of Yemen people…” (Al‐Mussali and Al‐Gahri 2009). At least in cities, bread is available for purchase at bakeries.…”

Section: Asiamentioning

confidence: 99%

“…In terms of salt content, 1 group studied the sodium content in 10 breads from randomly chosen bakeries in Aden, Yemen—sodium ranged from 58 to 556 mg/100 g (Al‐Musalli and Al‐Gahri 2009).…”

Section: Asiamentioning

confidence: 99%

“…Milling of wheat is known to take place at national milling plants in Aden at the Yemen Milling Co. and Al‐Hoddidah (alternate spelling Al Hudaydah) at the Red Sea milling plant (Al‐Mussali and Al‐Gahri 2009). Zain Foods of India, which manufactures dairy products, frozen fruits, jams, spreads, and purees, self‐reports that it exports food products to Yemen.…”

Section: Asiamentioning

confidence: 99%

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Use of Iodized Salt in Processed Foods in Select Countries Around the World and the Role of Food Processors

Ohlhorst¹,

Slavin²,

Bhide³

et al. 2012

Comp Rev Food Sci Food Safe

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Executive Summary: The Micronutrient Initiative (MI) issued the Institute of Food Technologists (IFT) a project to assess the extent to which iodized salt is used in processed foods, as well as food processors' level of knowledge on iodine nutrition. Iodine is an essential micronutrient required by the body that is found in a limited number of foods, thus many individuals require additional sources of iodine to meet their daily requirement. Without these additional sources, a range of disorders referred to as iodine deficiency disorders (IDD), including mental impairment, may become present, with over 2 billion people worldwide at risk due to insufficient iodine nutrition. IDD is especially damaging during the early stages of pregnancy and in early childhood. In their most severe form, IDD includes cretinism, stillbirth, and miscarriage, and increased infant mortality. Since 1994 the World Health Organization (WHO) and the United Nations Children's Fund (UNICEF) have recommended universal salt iodization (USI) as a safe, cost-effective, and sustainable strategy to ensure sufficient intake of iodine by all individuals. However, USI has in practice tended to focus only on table salt and not all salt destined for human consumption. Recent trends, particularly in industrialized countries, show that individuals are consuming the majority of their salt through processed foods, in which iodized salt is generally not used, rather than through iodized table salt. Additionally, recent initiatives to encourage reduced sodium consumption have prompted many consumers to reduce their intake of iodized table salt. While these trends in sodium consumption are more frequently observed in industrialized countries, they are expanding into many developing countries where iodine deficiency is also a concern. Thus countries which focus on iodization of table salt alone may not achieve optimal iodine nutrition of their population. This report provides an overview of the 2 Phases of this project. Phase I was to conduct an environmental scan/desk review of processed food consumption patterns in 39 countries selected by MI (see Table 1). Phase II was to conduct an electronic survey of food processors and detailed telephone interviews with a small sample of select company representatives from 16 countries (see Table 2). Per the scope of work, IFT conducted a desk review to determine the types and level of processed food consumption in the 39 countries of interest, as well as to identify suppliers of the major processed foods consumed and the use of salt as an ingredient in those products. Whenever possible, IFT also gathered information on the sodium content of widely consumed processed foods and the sources of salt currently used in these products; the types of processed foods and extent to which they are consumed by different socioeconomic groups; if iodized salt was used in processed foods; and whether or not there are policies in place to influence dietary salt reduction and how these efforts are implemented. For Phase II, IFT reached...

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Nutritive Value of Commonly Consumed Bread in Yemen

Cited by 16 publications

References 9 publications

Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface

Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface

Influence of Spirulina Platensis on the content of iron and zinc in wheat bread

Use of Iodized Salt in Processed Foods in Select Countries Around the World and the Role of Food Processors

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