Journal of Chemistry

Journal of Chemistry / 2009 / Article

Open Access

Volume 6 |Article ID 975960 |

Mohammed S. Al-MussaliI, Mohsen A. Al-Gahri, "Nutritive Value of Commonly Consumed Bread in Yemen", Journal of Chemistry, vol. 6, Article ID 975960, 8 pages, 2009.

Nutritive Value of Commonly Consumed Bread in Yemen

Received05 Aug 2008
Accepted01 Sep 2008


Bread has always been considered as the staple food of choice in Yemen. Because of the paucity of information on the nutritive composition of commonly consumed breads, this study was conducted. Samples were collected randomly from 10 bakeries located in different districts of Aden province, using white wheat and brown wheat flours produced in two different national milling plants located in Aden & AL-Hoddidah. Fresh crumb moisture, protein, fat, Ash, carbohydrates and energy were analyzed. Minerals such as Na, K, Mg, Mn, Fe, Zn and Cu also determined using flame AAS after wet digestion by conc. nitric acid. The results were analyzed using the statistical program (Genestat-5). The results showed that bakery industry in Yemen does have problems with bread nutritive values especially in protein content and other minerals mainly K, Zn and Cu that are important for health to Yemeni consumer.

Copyright © 2009 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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