Journal of Clinical Nutrition & Dietetics

Functional Wheat Bread from Partially Substituted Margarine with Cow’s Femoral Bone Marrow: Influence on the Bread Indexes and Acceptability

Background: This work understudied the influence of partial substitution of margarine with cow’s femoral bone marrow on wheat bread indexes and acceptability. High cost of margarine which results in high cost of bread beyond the reach of common man calls for substitution. Substituting with bone marrow which underlines backward integration of underutilized bone marrow that will reduces bread price, conserve foreign exchange for importing countries, produce novel bread and reduce butter consumption alongside its cardiovascular disorders becomes an inevitable option to explore.

Objectives: This work investigated the possibility of partial replacement of margarine with femoral cow’s bone marrow to produce novel wheat bread with some functional characteristics while saving foreign exchange for importing margarine.

Methods: Wheat breads were baked with wheat flour, same recipes and partial replacement of fat with bone marrow in the ratios of 80:20, 50:50 and 20:80, while 100% margarine and bone marrow breads samples served as controls. The ingredients were first measured, mixed and kneaded with water and wheat flour into dough. Each dough sample was separately rolled, cut (equal sizes), panned, proofed for 30 min, baked at 180°C for 35 min in the oven, cooled, wrapped and refrigerated for analysis.

Results: With increase in bone marrow substitution levels, fat (14.37-16.67%), ash (3.00-3.28%), protein (10.14-13.31%), energy value (408.63-425.49% kcal/g), calcium (45.25-47.05 mg/g) and iron (1.13-1.21 mg/g) increased. Thiamine (0.33-0.50 mg/g), B2 riboflavin (0.28-0.41 mg/g) and vitamin E (0.33-0.44 mg/g) also increased. Oven spring (0.55-0.60), loaf weight (345.60-349.88 g), loaf volume (537.29-558.88 cm3), specific volume (1.56-1.60 cm3/g) and crumb/crust colour (3.25-3.64) increased. Moisture content (12.66-11.06%), fibre (0.17-0.14%), carbohydrate (59.70-55.56%), sodium (4.31-3.80 mg/g), magnesium (12.65-11.30 mg/g), potassium (10.60-9.33 mg/g), B3, niacin, (0.17-0.14 mg/g) and vitamin A (1.70-1.54 mg/g) decreased. Maximum acceptability of 7.70 was obtained from 80% margarine and 20% bone marrow, while the 50 margarine: 50 bone marrow substituted bread was the least (7.15).

Conclusion: Substituting fat with bone marrow produced nutritious and acceptable breads with lower sodium content.

Author(s): Innocent Nwazulu Okwunodulu*, Rhoda Chidinma Chukwu, Anthony Nwankwo Ukom and Offor Maduebibisiwe

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