NUTRITIONAL, FUNCTIONAL, SENSORY AND MICROBIAL QUALITIES OF WHEAT-TOMATO SEED FLOUR BREAD

Wheat-tomato seed flour bread in the ratios (100:0, 95:5, 90:10, 85:15, and 80:20) were produced using straight dough method, packaged, stored on shelf for 9 days at ambient (27 +/- 2 degrees C, 70 +/- 3 % RH) and assessed for sensory, nutritional and microbial qualities. The microbiological assessment was based on Nigeria Industrial Standards of Standard Organisation of Nigeria/Food Drug and Administration standards. Loaf weight increased significantly with tomato seed flour incorporation while loaf volume and specific volume decreased significantly with increased levels of tomato seed flours inclusion. High protein in tomato seed reflected positively in the composite proportions. The sensory results revealed that crumb colour, texture and taste decreased significantly (p < 0.05) with increased tomato flour at 1 day. There were no significant differences in acceptability between 100% wheat flour bread (100:0) and 5 % (95:5) tomato flour inclusion at the third (3) day of production. Increase in the levels of tomato seed flour reduced bacterial and yeast/mould counts. There was mould growth on control in day 5, while the composite breads were microbiologically safe at when compared with standards. Staphylococcus aureus and Bacillus cereus were isolated but within safety limit. It was revealed that tomato seeds have antimicrobial properties and can also be used as composite flour in bread.