The Nutritional Value, Energy and Nutrient Contents and Claims of Marketed Multi-grain Breads

Refat Alkurd^1, , Hamed Takruri², Marwan Muwalla¹ and Tawfeeq Arafat^{3, 4}

¹Department of Nutrition, University of Petra, Faculty of Pharmacy and Medical Sciences, Amman-Jordan

²Department of Nutrition and Food Technology, The University of Jordan, Faculty of Agriculture, Amman-Jordan

³The Jordan Center for Pharmaceutical Research, Amman-Jordan

⁴Department of Pharmacy, University of Petra, Faculty of Pharmacy and Medical Sciences, Amman-Jordan

Cite this paper:
Refat Alkurd, Hamed Takruri, Marwan Muwalla and Tawfeeq Arafat. The Nutritional Value, Energy and Nutrient Contents and Claims of Marketed Multi-grain Breads. Journal of Food and Nutrition Research. 2020; 8(10):600-605. doi: 10.12691/jfnr-8-10-9

Abstract

Cereals, mainly bread from plain wheat flour, are the staple food in Jordan. Leavened Arabic bread is the traditional consumed form. Bread is also produced in other forms by the addition of ingredients not present in the traditional Arabic bread. These forms of bread are associated with some nutrient content claims. This study aimed to compare the proximate analysis and energy of 16 multi-grain breads, in addition to white bread, and their declared nutrient content claims. The mean contributions of carbohydrate, protein, fat, moisture, ash, and fiber were 50.01%, 13.61%, 2.00%, 24.49%, 2.65%, and 1.33% of the weight of the bread types, respectively. The lowest ash and fiber contents were that of the white bread. The mean energy density of the bread types was 275.76 kcal/100 g. The lowest 7 energy density breads have the highest moisture content. One type of bread (B16) had the highest moisture and protein and the lowest carbohydrate and energy density. It is concluded that the addition of other grains and additives increased the fiber, ash, and protein contents of other bread types.

Keywords:
bread Jordan nutrient claim carbohydrate energy multi-grain

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