Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094

March 2013 Vol. 2(3): pp. 103-108

Copyright © 2015 Global Advanced Research Journals


Full Length Research Paper

Influence of Ascorbic acid on the Quality of Wheat and Soybean based Breads

Okorie, S. U, Anyanwu, M. O and Ekwe, C. C.


Department of Food Science and Technology, Imo State University, Owerri.

*Corresponding Author’s E-mail: 

Accepted 01 March, 2013



The work assessed the influence of ascorbic acid on the proximate composition, physical and sensory attributes of wheat and soybean based breads. The samples used in the work were WAF (Wheat/0.00g Ascorbic acid), WSA1 (Wheat / Soybean / 0.10g Ascorbic acid), WSA2 (Wheat / Soybean / 0.15g Ascorbic acid), WSA3(Wheat / Soybean / 0.20g Ascorbic acid), WSA(Wheat / Soybean / 0.25g Ascorbic acid), and WSA5 (Wheat / Soybean / 0.30g Ascorbic acid). The proximate analysis revealed that protein, fat, crude fibre, ash and moisture content increased as the level of ascorbic acid increased. The result also indicated that protein increased from 8.76% to 14.30%, fat (10.77 – 14.74%), crude fibre (1.36 – 2.54%), ash (1.48 – 2.76%) and moisture content (31.52 – 35.15%) respectively. However, there was a decrease (46.11 – 30.51%) in the carbohydrate content. The thiobarbituric acid (TCA) values of the bread increased sharply at ambient temperature (280C) as the storage days increased while the TBA values increased gradually at freezing (-140C) and refrigeration (100C) temperatures until the 14th (last) day. The sensory evaluation indicated that the breads with less than 0.25g ascorbic acid were more acceptable organoletpically than those containing above 0.25g ascorbic acid.

Keywords: Ascorbic acid, proximate composition, physical analysis, thiobarbituric acid (TBA), sensory evaluation.



Related Articles

Original Research Articles
Okoye, J. I. and Ene, G. I
Evaluation of Nutritional and Organoleptic Properties of Maize-Based Complementary Foods Supplemented with Black Bean and Crayfish Flours
Glo. Adv. Res. J. Agric. Sci. July 2018 Vol: 6(1): - [Abstract] [Full Text - PDF] (135 KB)
Akinlami OO, Lajide L, Owolabi BJ and Osho IB
Phytochemical Constituent and Antioxidant Potential of the Leaf Extract of Flueryaaestuans L (Urticaceae)
Glo. Adv. Res. J. Agric. Sci. October 2014 Vol: 3(10): - [Abstract] [Full Text - PDF] (102 KB)
Mamudu H Badau, Hauwa Z, Abba GI Agbara and Abdullahi A. Yusuf
Proximate composition, mineral content and acceptability of granulated maize dumpling (Dambu Masara) with varying proportions of ingredients
Glo. Adv. Res. J. Agric. Sci. January 2013 Vol: 2(1): - [Abstract] [Full Text - PDF] (843 KB)
Divine A Onobrudu, Jude C Ikewuchi and Eugene N Onyeike
Moderation of Ocular Markers of Oxidative Stress of Selenite Induced Cataractous Pups by Boswellia Dalzielii Hutch Extract
Glo. Adv. Res. J. Agric. Sci. December 2016 Vol: 4(2): - [Abstract] [Full Text - PDF] (160 KB)
Onianwah, I. F. Stanley, H. O, Oyakhire, M. O.
Microorganisms in Aquaculture Development
Glo. Adv. Res. J. Agric. Sci. December 2018 Vol: 7(8): - [Abstract] [Full Text - PDF] (128 KB)
Original Research Article
Kandil A.A., A.E. Sharief and Marwa S. Ahmed
Seed Germination Characters of New and Aging Seed of Some Maize Hybrids as Influenced by Antioxidant and Growth Hormones
Glo. Adv. Res. J. Agric. Sci. March 2019 Vol: 8(3): - [Abstract] [Full Text - PDF] (1,683 KB)

Current Issue

Viewing Options

View Full Article - PDF
Download Full Article - PDF

Search for Articles

Okorie on Google Scholar
Okorie on Pubmed
S U on Google Scholar
S U on Pubmed
Anyanwu on Google Scholar
Anyanwu on Pubmed
MO on Google Scholar
MO on Pubmed
Ekwe on Google Scholar
Ekwe on Pubmed
CC on Google Scholar
CC on Pubmed


Viewed 1724
Printed 437
Downloaded 1145
Powered By iPortal Works