Nutritional Evaluation Of Toast Bread Fortified With Mango Peels And Seed Kernels Powder

In the present study, the effect of mango peels powder (MPP) and mango seed kernels powder (MKP) at levels 5 and 10 % on chemical composition, minerals content, caloric value, natural phytochemicals content, sensory and physical properties of toast breads were evaluated. The results indicated that wheat flour was the highest content of moisture, protein and carbohydrates, while MPP was the highest in ash and crude fiber, MKP was the highest one in fats. MPP was the highest value of  major minerals  and natural phytochemicals. Fortification of toast bread with MKP lead to increase in moisture content. Ash content was increased in toast bread fortified with MPP(10%) and control samples ,while it recorded the lowest value in toast bread fortified with MKP (5%).Using MPP in preparing toast bread at levels 5and10% lead to increase in the content of crude fibers . The highest caloric values were observed for toast bread fortified with 10% MKP. Toast bread fortified with 10% MPP was rich in minerals content. Sensory evaluation resulted of the control samples was the best type of prepared toast bread in all organoleptic properties. For physical properties, control samples was the highest value of loaf volume,loaf height and specific volume, while toast bread fortified with 10% MPP had the lowest one in the last measurements. Toast bread fortified with 10% MKP recorded the highest value of loaf weight. Specific volume was the highest value in control samples.