تقييم القيمة الغذائية للکماج والخبز البلدى المنتج فى محافظة دمياط

Abstract

The quality of Baladi and Kemmak bread produced in Damietta Governorate were evaluated for chemical composition, rheological, physical properties and anti-nutritional values. Also, Baladi and Kemmak bread were supplemented with ferrous sulfate at level (16.6 mg/kg) which fed on rats groups, and iron binding capacity (mg / dl ) in rats was measured. The results showed that the protein, fat, fiber and carbohydrates contents of Baladi bread wheat flour (82% extraction) were 11.78, 1.67, 1.15 and 74.60 % on wet weight basis, respectively while, the energy value was 360.55 kcal/100g. In case of Kemmak bread, the protein, fat, fiber and carbohydrates content of soft wheat flour (72% extraction) were 15.06, 1.05, 0.03 and 71.9 % on wet weight basis, respectively while, the energy value was 357.29 kcal / 100g. Results of rheological properties indicated that water absorption, arrival time, dough development and degree of softening of Baladi bread (wheat flour 82% extraction) recorded the highest value compared with Kemmak bread, while, stability of Kemmak bread (soft flour 72% extraction) recorded the highest value. Elasticity, extensibility, P.N and energy of Kemmak bread recorded the highest value, compared with Baladi bread. The highest values of physical properties (weight, volume, specific volume and diameter) recorded with Baladi bread with significant differences. While, the lowest one recorded with Kemmak bread. On the other hand, Kemmak bread recorded higher values of spread ratio and thickness with significant differences compared with Baladi bread. Also, the tannins and phytates contents in Baladi bread were higher than Kemmak bread and Verse versa in oxalate content. The mean value of iron of rats group fed on Kemmak bread was higher when compared with group fed on Baladi bread and control group with significant differences (p < 0.05), while the mean value of total iron