Open AccessComparative assessment of nutritive values and safety characteristics of bread sold in Bangladesh
Author(s) -
M.A. Satter,
N. Abedin,
S.A. Jabin,
M.F. Islam,
Nadir Hossain,
Abad Ullah Ahsan,
A.K. Sarkar,
M.R. Linkon,
J.A. Farhana
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(1).450
Subject(s) - food science , aflatoxin , micronutrient , taste , mouthfeel , mathematics , toxicology , environmental health , microbiology and biotechnology , chemistry , biology , medicine , raw material , organic chemistry
Safe and good quality food products are essential to minimize human health risks and tofacilitate business. The objective of this study was to assess the nutritional quality anddefects of bread produced in Bangladesh. A total of sixty different types of bread sold inBangladesh were collected by stratified random sampling and categorized as Brand shop(A), Local shop (B), and Street shop (C) bread. The samples were assessed for theirnutritive values, microbiological contaminations, aflatoxins, heavy metals content, andsensory attributes. Nutrient composition and microbial quality were analyzed by usingstandard methods of the Association of Official Analytical Chemists (AOAC) and theAmerican Public Health Association (APHA). High-Performance liquid chromatographymethod was used for aflatoxins determination. All categories of bread were low in macroand micronutrients (protein, fat, calcium, and iron) and high in sodium and alcoholicacidity. The heavy metals detected in bread (lead, cadmium, nickel and arsenic) werewithin the specification. Microbiological results showed that Salmonella spp. and Bacillusspp. were detected in many of the bread samples, whereas Escherichia coli and coliformwere found in significant amounts in all categories of bread. Another important healthconcern that aflatoxins B1 and B2 were found in three bread samples of the local shops. Interms of sensory attributes, the brand shop bread had acquired the highest score for taste,texture, color, and overall acceptability. The study results showed that many of the breadsamples were not suitable for healthy consumption, and special awareness should be takenfor public health concern; it also warrants further research on safety and manufacturingpractices of bread in Bangladesh.