Mineral content of bread enriches with unripe saba banana flour

The macro and micro-element contents of bread with different composition (%) of unripe Saba banana flour (USBF) were determined by Inductively Coupled Plasma Optical Emission, (ICPOES). Calcium (Ca), Potassium (K), Magnesium (Mg) and Sodium (Na) in bread were established as the macro-element. Mg con...

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Main Authors: M. A. Shareenie, Mansoor Abdul Hamid, Hasmadi Mamat, H.A. Jaharul
Format: Proceedings
Language:English
English
Published: Faculty of Science and Natural Resources 2020
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Online Access:https://eprints.ums.edu.my/id/eprint/26876/1/Mineral%20content%20of%20bread%20enriches%20with%20unripe%20saba%20banana%20flour.pdf
https://eprints.ums.edu.my/id/eprint/26876/2/Mineral%20content%20of%20bread%20enriches%20with%20unripe%20saba%20banana%20flour1.pdf
https://eprints.ums.edu.my/id/eprint/26876/
https://www.ums.edu.my/fssa/wp-content/uploads/2020/12/PROCEEDINGS-BOOK-ST-2020-e-ISSN.pdf
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spelling my.ums.eprints.268762021-06-09T03:02:57Z https://eprints.ums.edu.my/id/eprint/26876/ Mineral content of bread enriches with unripe saba banana flour M. A. Shareenie Mansoor Abdul Hamid Hasmadi Mamat H.A. Jaharul Q Science (General) The macro and micro-element contents of bread with different composition (%) of unripe Saba banana flour (USBF) were determined by Inductively Coupled Plasma Optical Emission, (ICPOES). Calcium (Ca), Potassium (K), Magnesium (Mg) and Sodium (Na) in bread were established as the macro-element. Mg contents of bread change from 28.53 to 63.53 mg/100g and the highest Mg content was found at bread with the highest USBF substituted. While K contents of bread increased from 322.65 to 551.76 mg/100g, it is identified as the highest concentration major element found in all bread samples, and the concentration increases significantly (p0.05) in the micro-element Selenium (Se) and Copper (Cu) contents of bread. Manganese (Mn) contents of bread were determined from 1.17 to 2.20 mg/100g and found higher (p<0.05) compared to the controlled group. Zinc (Zn) and Iron (Fe) contents of bread ranged from 1.16 to 2.41 mg/100g and 0.51 to 0.75 mg/100g, respectively. The addition of 10% fortified USBF significantly increased (p<0.05) K and Mg content and significantly decreased (p<0.05) the concentration of Ca and Zn in bread. Overall findings indicated that USBF could to be utilized as an alternative functional ingredient to improve the essential minerals in bread alongside showed a good approach to exploit the local crop. Faculty of Science and Natural Resources 2020 Proceedings PeerReviewed text en https://eprints.ums.edu.my/id/eprint/26876/1/Mineral%20content%20of%20bread%20enriches%20with%20unripe%20saba%20banana%20flour.pdf text en https://eprints.ums.edu.my/id/eprint/26876/2/Mineral%20content%20of%20bread%20enriches%20with%20unripe%20saba%20banana%20flour1.pdf M. A. Shareenie and Mansoor Abdul Hamid and Hasmadi Mamat and H.A. Jaharul (2020) Mineral content of bread enriches with unripe saba banana flour. https://www.ums.edu.my/fssa/wp-content/uploads/2020/12/PROCEEDINGS-BOOK-ST-2020-e-ISSN.pdf
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic Q Science (General)
spellingShingle Q Science (General)
M. A. Shareenie
Mansoor Abdul Hamid
Hasmadi Mamat
H.A. Jaharul
Mineral content of bread enriches with unripe saba banana flour
description The macro and micro-element contents of bread with different composition (%) of unripe Saba banana flour (USBF) were determined by Inductively Coupled Plasma Optical Emission, (ICPOES). Calcium (Ca), Potassium (K), Magnesium (Mg) and Sodium (Na) in bread were established as the macro-element. Mg contents of bread change from 28.53 to 63.53 mg/100g and the highest Mg content was found at bread with the highest USBF substituted. While K contents of bread increased from 322.65 to 551.76 mg/100g, it is identified as the highest concentration major element found in all bread samples, and the concentration increases significantly (p0.05) in the micro-element Selenium (Se) and Copper (Cu) contents of bread. Manganese (Mn) contents of bread were determined from 1.17 to 2.20 mg/100g and found higher (p<0.05) compared to the controlled group. Zinc (Zn) and Iron (Fe) contents of bread ranged from 1.16 to 2.41 mg/100g and 0.51 to 0.75 mg/100g, respectively. The addition of 10% fortified USBF significantly increased (p<0.05) K and Mg content and significantly decreased (p<0.05) the concentration of Ca and Zn in bread. Overall findings indicated that USBF could to be utilized as an alternative functional ingredient to improve the essential minerals in bread alongside showed a good approach to exploit the local crop.
format Proceedings
author M. A. Shareenie
Mansoor Abdul Hamid
Hasmadi Mamat
H.A. Jaharul
author_facet M. A. Shareenie
Mansoor Abdul Hamid
Hasmadi Mamat
H.A. Jaharul
author_sort M. A. Shareenie
title Mineral content of bread enriches with unripe saba banana flour
title_short Mineral content of bread enriches with unripe saba banana flour
title_full Mineral content of bread enriches with unripe saba banana flour
title_fullStr Mineral content of bread enriches with unripe saba banana flour
title_full_unstemmed Mineral content of bread enriches with unripe saba banana flour
title_sort mineral content of bread enriches with unripe saba banana flour
publisher Faculty of Science and Natural Resources
publishDate 2020
url https://eprints.ums.edu.my/id/eprint/26876/1/Mineral%20content%20of%20bread%20enriches%20with%20unripe%20saba%20banana%20flour.pdf
https://eprints.ums.edu.my/id/eprint/26876/2/Mineral%20content%20of%20bread%20enriches%20with%20unripe%20saba%20banana%20flour1.pdf
https://eprints.ums.edu.my/id/eprint/26876/
https://www.ums.edu.my/fssa/wp-content/uploads/2020/12/PROCEEDINGS-BOOK-ST-2020-e-ISSN.pdf
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