Proximate and sensory analysis of wheat bread supplemented with Nigella sativa oil and Nigella sativa extract

Abstract

Wheat is one of the important food crops worldwide while wheat bread is the most commonly consumed form of it in different populations. As Nigella sativa is rich in several phytochemicals that possess disease preventive properties hence, the proximate and sensory analysis of the breads supplemented with Nigella sativa extract and oil have been discussed in this study. Nigella sativa is one of the famous medicinal plants that has been used for treatment of various illnesses in different parts of the world. Compositional analysis revealed that Nigella sativa extract supplemented bread contains 14.75% moisture content, 10.32% crude fat content, 4.40 % ash and 3.55 % crude fiber, 11.89% crude protein and 55.09% Nitrogen Free Extract (NFE). In comparison, analysis of Nigella sativa oil supplemented revealed that it contains 14.23%, moisture content, 10.53% crude fat content, 4.10% ash and 3.20 % crude fiber, 11.79% crude protein and 56.15% NFE. Sensory evaluation was evaluated using 9 points-hedonic scale. Maximum score for overall acceptability was recorded for Nigella sativa extract fortified bread. In the meantime, the requests for wheat-based items with value addition are developing quickly in the previous couple of decades, as customers understood that eating foods with medical advantages is superior to taking medicine. The breads fortified with Nigella sativa will not only meet the consumer demands in terms of sensory attributes but might also aid in improving their health.