Food and Nutrition Sciences, 2013, 4, 43-48
http://dx.doi.org/10.4236/fns.2013.49A2007 Published Online September 2013 (http://www.scirp.org/journal/fns)
Physico-Chemical and Sensory Evaluation of Wheat Bread
Supplemented with Stabilized Undefatted Rice Bran
Michael O. Ameh1, Dick I. Gernah2*, Bibiana D. Igbabul2
1Department of Nutrition and Dietetics, Federal Medical Centre, Makurdi, Nigeria; 2Department of Food Science and Technology,
University of Agriculture, Makurdi, Nigeria.
Received July 2nd, 2013; revised August 2nd, 2013; accepted August 9th, 2013
Copyright © 2013 Michael O. Ameh et al. This is an open access article distributed under the Creative Commons Attribution License,
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
ABSTRACT
The effect of rice bran supplementation on some physico-chemical and sensory properties of wheat bread was deter-
mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as
control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the
dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein,
crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%,
12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively; while carbohydrate content
decreased with increased level of supplementation from 62.10% to 54.14%. There were significant increases (p < 0.05)
in vitamin B1 (Thiamin) from 0.15 mg/100g to 0.47 mg/100g and B2 (Niacin) from 3.31 mg/100g to 4.04 mg/100g but
no significant increase (p > 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p <
0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20
mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magne-
sium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from
305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g; while loaf volume decreased
from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant dif-
ferences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control.
Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all
the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore,
a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.
Keywords: Composite Bread; Vitamins; Minerals; Rice Bran; Supplementation
1. Introduction
The problems of malnutrition in Nigeria, although dif-
ferent in magnitude and severity among different groups,
are due to protein, vitamins, and mineral deficiencies [1].
Since the diet of an average Nigerian consists of foods
that are mostly carbohydrate based, there is therefore,
need for strategic use of inexpensive high protein and
micronutrient food sources that will increase the protein
content of the staple diet in order to enhance their nutri-
tive value.
Bread is an important staple food, the consumption of
which is steadily increasing in Nigeria due to changing
life styles. Nutritionally, bread contains a high percent-
age of carbohydrate and fat both of which are needed for
energy production. Other nutrients like vitamins, miner-
als and protein are relatively in small proportion [2]. It is
however, relatively expensive, being made from wheat
which cannot be cultivated in the tropics for climatic
reasons. Wheat importation therefore represents an im-
mense drain on the economy while also suppressing and
displacing indigenous cereals, with a resultant detrimen-
tal effect on agricultural and technological development.
Recently, the focus of interest and significant efforts
has been in the development of food products from by-
products or wastes and under-utilized agricultural prod-
ucts—“wealth from waste” [3]. Apparently, such utiliza-
tion and development embarks on production of various
new food products by maximizing the available re-
*Corresponding author.

Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran 44
sources to contribute the recommended dietary nutrient
intake to fulfill the consumer’s expectations. Develop-
ment of new generation bread products derived from
diverse sources of non-wheat flours provides an alterna-
tive towards nutritionally richer and cheaper bread prod-
ucts [4]. The objective of supplementing alternative in-
gredients in bread formulation is to improve the nutri-
tional value of wheat flour particularly proteins, minerals,
vitamins and dietary fibre [4]. Formulation of composite
flour is vital for development of value added products
with optimal functionality [5]. A variety of wheat flour
substitutes such as soy or defatted soy flour [6], defatted
wheat germ [7], flax seed [8], sunflower seed [9], chem-
pedak seed flour [10], and rice bran [11,12] have been
tried in bakery formulation with varying success.
Rice bran, the brown outer layer of rice kernel is mai-
nly composed of pericarp, aleurone/sub-aleurone layers
and germ. Currently it is discarded as a waste product
during the process of rice milling in this part of the world.
However, it is an excellent source of total dietary fiber
ranging from 20% - 51% [13]. Rice bran fiber has laxa-
tive effect with increased fecal output and stool frequen-
cies [14]. It is also a good source of proteins, lipids, vi-
tamins and minerals. Chemically it contains 11% - 17%
protein, 11% - 18% fat, 10% fibre, 9% ash and 45% -
65% nitrogen free extract (NFE). It is a rich source of
B—vitamins and minerals such as potassium, calcium,
magnesium and iron [13,15,16]. The amino acid profile
of rice bran has been generally reported to be superior to
cereal grain proteins [17]. The low content of saturated
fatty acids and high content of linoleic acid, poly-unsa-
turated fatty acids plus tocopherol makes rice bran oil
a health beneficial food [18]. Godber et al. [19] have
shown that rice bran and rice bran oil have potential
health benefits in the prevention of diseases such as can-
cer, kidney stones, heart disease and hyperlipidaemia.
This is attributed to the high content of gammaryzanol,
which is a mixture of ferulate esters of triterpene alcohols
[19].
Work done in this area suggests that supplementation
of wheat flour with rice bran holds the potential to uplift
the nutritional profile of their food products with special
reference to protein, lysine and dietary fiber contents [20].
Sharp and Kitchen [11] reported that defatted rice bran
increases dough yield, contributes to an attractive crumb
and crust, does not disturb fermentation or mixing toler-
ance of dough, causes baked products to remain fresh,
moist and also adds significant amino acids, minerals and
vitamins to baked goods. Owing to its composition and
apparent hypoallergenicity, rice bran has much applica-
tion in a diet which may be characterized by high dietary
fibre and low saturated fat. It may be particularly benefi-
cial to those individuals who are allergic to other cereal
grains [21].
This work was therefore, aimed at assessing the effect
of rice bran supplementation on the physical properties,
nutritional composition and sensory acceptability of wheat
bread.
2. Materials and Methods
2.1. Source of Materials
About 4.0 kg of parboiled rice bran was obtained from
Olam Nigeria Limited Rice Mill, Makurdi; while 5.0 kg
of wheat flour and other ingredients like sugar, bakers’
yeast, plasticized fat and salt were purchased from Mod-
ern Market, Makurdi, Benue State.
2.2. Material Preparation
The Rice bran and wheat flour were sieved to a consis-
tent particle size (0.50 mm) to remove impurities such as
hulls, endosperm and weed seeds. And both were pack-
aged in a low density polyethylene bags and stored at
room temperature for future use.
2.3. Formulation of Flour Blends
Three flour blends were prepared by mixing wheat flour
with rice bran in the proportions of 95:5, 90:10 and 85:15
using a mechanical blender (Sharp EM11), while 100%
wheat flour was used as control. The four flour samples
were packaged in black low density polyethylene bags
and stored in 500 ml lidded plastic containers at room
temperature from where samples were taken for analysis
and bread production.
2.4. Baking Process
Bread was baked from the flour samples using the
straight dough method of Chauhan et al. [22]. All ingre-
dients were thoroughly mixed in a dough mixer to form
dough, which was put into a baking pan greased with
plasticized fat and covered with greased bread wrapper.
The doughs were fermented for 90 minutes at room tem-
perature (28˚C - 30˚C), proofed at 35˚C - 40˚C for 90
minutes, and baked at 250˚C for 30 minutes. The bread
loaves were packaged in low density polyethylene bags
for consumption and stored at room temperature for fu-
ture analysis.
2.5. Analyses
2.5.1. Chemical A nalyses
The moisture, ash, crude fat, crude protein and crude
fibre contents of the flours and bread samples were de-
termined using the method of AOAC [23]. Carbohydrate
was determined by difference as described by Ihekoronye
and Ngoddy [24]. Mineral composition (Ca, Mg, K and
Fe) was determined using Atomic Absorption Spectro-

Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran 45
photometer (AAS) as described by Onwuka [25]. Vita-
min B (thiamine, riboflavin and niacin) were determined
by High performance Liquid Chromatography (HPLC) as
described by AOAC [23].
2.5.2. Physical An a l y ses
Average dough volume increase after fermentation and
proofing as well as fermentation and proofing rates, were
determined as described by Chauhan et al. [22]. Loaf
volume was determined by the method of Giarni et al.
[26], loaf weight by electronic weighing balance and
specific loaf volume was calculated as (loaf volume/loaf
weight).
2.5.3. Sensory E v aluati on of Bread Loaves
Sensory evaluation of the bread samples was carried out
by a panel of 20 members using a 9-point hedonic scale
as described by Mellgaard [27].
2.5.4. St a ti stical An alyses
All results were subjected to analysis of variance (ANO-
VA) using a prepackaged computer statistical software
(MINITAB 15).
3. Results and Discussion
3.1. Proximate Composition
Results of the proximate composition of the bread sam-
ples are presented in Table 1. The moisture, crude pro-
tein, crude fat, crude fibre and ash contents increased
significantly (p < 0.05) from 21.07% to 23.67%, 12.04%
to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46%
to 2.41% respectively; with increased level of supple-
mentation. This is in agreement with Farrell [17], who
earlier reported that rice bran is a good source of proteins,
lipids, dietary fibre and minerals and could be an effec-
tive tool in supplementing lysine and methionine defi-
cient foods such as wheat, maize and sorghum to over-
come the prevailing malnutrition problem. The carbohy-
drate contents decreased with increased level of supple-
mentation from 62.10% to 54.14%. This is expected
since there is very little carbohydrate left in rice bran
after milling.
Protein in the diet helps primarily to build and main-
tain body cells, while fat supplies essential fatty acids.
Crude fibre plays an important role in the prevention of
many diseases of the digestive tract. It has been reported
that intake of more fiber results in increasing faecal bulk
and lowering of plasma cholesterol [28].
3.2. Vitamin Composition
The B-group vitamin content of the bread samples are
presented in Table 2. Thiamine and Niacin contents in-
creased significantly (p < 0.05) with increased level of
supplementation from 0.15 mg/100g to 0.47 mg/100g
and 3.31 mg/100g to 4.04 mg/100g respectively. There
was also an increase in the riboflavin content from 0.06
Table 1. Proximate composition of rice bran supplemented bread samples (%).
Parameter A B C D LSD
Moisture 21.07 ± 0.30d 21.78 ± 0.17c 22.84 ± 0.24b 23.67 ± 0.11a 0.41
Crude protein 11.04 ± 0.15d 11.54 ± 0.10 c 11.78 ± 0.14b 12.01 ± 0.06a 0.22
Crude fat 1.57 ± 0.10d 2.06 ± 0.04c 2.69 ± 0.22b 3.41 ± 0.06a 0.24
Crude fibre 1.76 ± 0.15c 1.84 ± 0.08b 2.74 ± 0.11a 2.91 ± 0.07a 0.20
Ash 1.46 ± 0.11c 1.78 ± 0.14b 1.84 ± 0.06b 2.41 ± 0.14a 0.22
Carbohydrate 63.10 ± 0.27a 61.00 ± 0.25b 58.11 ± 0.15c 55.59 ± 0.48d 0.59
Values are means ± standard deviation of triplicate determinations. Means in the same row with different superscripts are significantly different (p < 0.05). Key:
A: 100% Wheat flour (control); B: 95% wheat flour + 5% rice bran; C: 90% wheat flour + 10% rice bran; D: 85% wheat flour + 15%; LSD: least significant
difference.
Table 2. Vitamin content (mg/100g) of rice bran supplemented bread samples.
Parameter A B C D LSD
Thiamin 0.15 ± 0.01d 0.28 ± 0.03c 0.41 ± 0.01b 0.47 ± 0.03a 0.04
Riboflavin 0.06 ± 0.00a 0.06 ± 0.01a 0.07 ± 0.01a 0.07 ± 0.01a -
Niacin 3.31 ± 0.02d 3.81 ± 0.03c 3.91 ± 0.01b 4.04 ± 0.03a 0.04
Values are means ± standard deviation of triplicate determinations. Means in the same row with different superscripts are significantly different (p < 0.05). Key:
A: 100% wheat flour bread (control); B: 95% wheat flour + 5% rice bran; C: 90% wheat flour + 10% rice bran; D: 85% wheat flour + 15% rice bran; LSD: least
significant difference.

Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran 46
mg/100g to 0.07 mg/100g, though not significant (p >
0.05). This could be due to the fact that rice bran is a rich
source of B-vitamins as reported by Saunders [13], Far-
rell [17] and Dale [29].
Vitamins in food help to regulate body processes. B-
group of vitamins, are particularly essential in carbohy-
drate, fat and protein metabolism. Thiamine plays a cen-
tral role in the generation of energy from carbohydrates,
while riboflavin is involved in the energy production for
the electron transport chain, the citric acid cycle, as well
as the catabolism of fatty acids. Niacin plays an impor-
tant role in energy transfer reactions in the metabolism of
glucose, fat and alcohol [30]. Deficiency manifests in
diseases such as Beriberi, eye sensitivity, constipation,
Pellagra etc.
3.3. Mineral Composition
Results of the mineral composition of the bread samples
are presented in Table 3. There was significantly (p <
0.05) increase in the mineral content with increased level
of supplementation from 9.32 mg/100g to 20.52 mg/100g
Iron, 80.74 mg/100g to 188.20 mg/100g Potassium,
81.31 mg/100g to 130.70 mg/100g Calcium and 13.65
mg/100g to 132.22 mg/100g Magnesium, while Sodium
decreased significantly (p < 0.05) with increased level of
supplementation from 305.25 mg/100g to 253.03 mg/100g.
This could be due to substitution effect caused by the
high levels of minerals in rice bran as reported by Saun-
ders [13] and Xu [16].
Minerals are vital to the functioning of many body
processes. They are critical players in the functioning of
the nervous system, other cellular processes, water bal-
ance and structural (e.g. skeletal) systems.
3.4. Physical Properties of Dough and Bread
Loaves
The physical properties of dough and bread loaves are
shown in Table 4. Average dough volume of the com-
posite flours in response to fermentation and proofing de-
creased significantly (p < 0.05) with increasing propor-
tion of rice bran from 138.33 cm3 to 118.33 cm3 and 150
cm3 to 133.33 cm3 respectively. This was also reflected
in the fermentation and proofing rates of dough which
decreased from 1.54 cm3/min to 1.32 cm3/min and 1.67
cm3/min to 1.48 cm3/min respectively. The loaf volume
and specific loaf volume also decreased significantly (p <
Table 3. Mineral content (mg/100g) of rice bran supplemented bread samples.
Parameter A B C D LSD
Iron (Fe) 9.32 ± 0.13d 11.40 ± 0.19c 15.34 ± 0.20b 20.52 ± 0.30a 0.40
Potassium (K) 80.74 ± 0.09d 110.42 ± 0.09c 129.25 ± 23.08b 188.20 ± 0.17a 0.73
Sodium (Na) 305.25 ± 1.04a 285.84 ± 1.03b 270.52 ± 0.93c 253.03 ± 0.88d 0.82
Calcium (Ca) 81.31 ± 0.20d 98.54 ± 0.25c 111.60 ± 0.33b 130.70 ± 0.15a 0.45
Magnesium (Mg) 13.65 ± 0.32d 48.28 ± 0.24c 89.53 ± 0.42b 132.22 ± 0.21a 0.58
Values are means ± standard deviations from triplicate determinations. Means in the same row with different superscript are significantly different (p ≤ 0.05).
Key: A: 100% wheat flour (control); B: 95% wheat flour + 5% rice bran; C: 90% wheat flour + 10% rice bran; D: 85% wheat flour + 15% rice bran; LSD: least
significant difference.
Table 4. Physical properties of dough and bread loaves.
Parameter A B C D LSD
Average dough volume increase
After fermentation (90 mins) 138.33 ± 5.77a 130.00 ± 5.0ab 123.33 ± 5.77bc 118.33 ± 5.77c 1.53
Fermentation rate (cm3/min) 1.54 ± 0.17a 1.44 ± 0.14ab 1.37 ± 0.17c 1.32 ± 0.17d 0.03
Average dough volume increase
after proofing (90 mins) 150.00 ± 5.00a 138.33 ± 5.77b 135.00 ± 5.00b 133.33 ± 5.77b 1.17
Proofing rate (cm3/min) 1.67 ± 0.20a 1.54 ± 0.23b 1.50 ± 0.20c 1.48 ± 0.23cd 0.03
Loaf weight (g) 152.7 ± 1.20c 156.0 ± 2.00bc 159.0 ± 2.00ab 162.7 ± 2.50a 3.37
Loaf volume (ml) 655.2 ± 1.50a 626.3 ± 2.50b 604.3 ± 1.50c 586.0 ± 2.00d 3.65
Specific loaf volume (ml/g) 4.29 ± 0.03a 4.02 ± 0.03b 3.80 ± 0.02c 3.60 ± 0.02d 0.04
Values are means ± standard deviations from triplicate determinations. Means in the same row with different superscript are significantly different (p < 0.05);
Key: A: 100% wheat flour (control); B: 95% wheat flour + 5% rice bran; C: 90% wheat flour + 10% rice bran; D: 85% wheat flour + 15% rice bran; LSD: least
significant difference.

Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran 47
Table 5. Mean sensory scores of bread loaves.
Parameter A B C D LSD
Taste 7.60a 6.75ab 6.20b 5.80b 1.35
Texture 7.90a 6.65b 6.20bc 5.45c 1.12
Aroma 7.45a 6.40b 5.70b 5.60b 0.94
Crumb color 7.60a 6.45ab 5.75b 5.60b 1.24
Crust color 8.25a 6.55b 5.55bc 5.45c 1.05
Overall acceptability 7.95a 7.20a 5.70b 5.55b 1.27
Values are means ± standard deviations from triplicate determinations. Means in the same row with different superscript are significantly different (p ≤ 0.05).
Key: A: 100% wheat flour (control); B: 95% wheat flour + 5% rice bran; C: 90% wheat flour + 10% rice bran; D: 85% wheat flour + 15% rice bran; LSD: least
significant different.
0.05) with increased proportion of rice bran from 655.2
ml to 586.0 ml and 4.29 ml/g to 3.60 ml/g respectively.
This may be attributed to the higher level of gluten pre-
sent in wheat flour compared to composite blends which
could not be properly stretched by carbon dioxide (CO2)
gas during fermentation and proofing [31]. This also ac-
counts for the higher specific loaf volume found in 100%
wheat flour bread (control) as compared to composite
bread loaves. The loaf weight of composite bread was
higher than 100% wheat flour bread (control) and this
increased significantly (p < 0.05) with increased propor-
tion of rice bran blends from 152.7g to 162.7g.
The increase in loaf weight might be due to the high
water absorption by the rice bran and the reduced air
entrapment, resulting in heavy dough. This was also re-
flected in the moisture content of bread loaves, with
composite bread loaves giving higher moisture content
than 100% wheat flour bread. According to Green and
Bovel-Benjamin [32], bulky bread is desirable to hungry
consumers because it is stomach filling and satisfying.
3.5. Sensory Scores of Bread Loaves
The sensory scores of the bread loaves are shown in Ta-
ble 5. There was a significant (p < 0.05) difference be-
tween the control and the composite bread in terms of
texture, crumb colour, aroma, crust colour and overall
acceptability. Overall acceptability was determined on
the basis of quality scores obtained from the evaluation
of taste, texture, aroma, crumb and crust colour. It is
evident from the result that 100% wheat flour bread was
more acceptable by the judges followed by composite
wheat-rice bran bread with 5%, 10% and 15% level of
rice bran supplementation respectively. This could be
attributed to the fact that people have been used to the
quality attributes in the control food sample (100% wheat
bread).
4. Conclusion
Acceptable and nutritious bread was produced from com-
posite flours of wheat and parboiled (stabilized) rice bran.
Though the 100% wheat bread was organoleptically
more acceptable, the composite bread samples were more
nutritious. Rice bran supplementation significantly im-
proved the dietary fiber, mineral, vitamin (B-group) and
protein content of the bread.
With the present cost of wheat, it is advantageous to
seriously explore the possibility of using wheat/rice bran
composite flours for commercial production of bread.
This will reduce the cost of production (since rice bran is
considered a waste product and is virtually free in this
part of the world) and help solve the environmental
problem of waste disposal.
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