Nutritional composition and value of various kinds of bread used as fundamental food by certain African populations
Impara, M.; Pucci, P.P.; El Haddad, N.
Bollettino della Societa Italiana di Biologia Sperimentale 53(22): 2066-2072
1977
ISSN/ISBN: 0037-8771 PMID: 603713 Document Number: 114930
In 3 types of bread that are major constituents of the diets of people in the Mediterranean countries of Africa, Italian whole wheat bread and Italian white bread, ash was 1.3 to 2.7, cellulose 1.2 to 1.4, protein 8.5 to 10.1, ether extract 0.6 to 2.0 and carbohydrate 48.0 to 70.0%. Energy value was 1090 to 1330 kJ/100 g, Ca 30.0 to 63.4 mg/100 g, Fe 0.3 to 2.6 mg/100 g, lysine 0.94 to 2.60% of the protein, thiamin 0.07 to 0.28, riboflavin 0.03 to 0.15, nicotinic acid 0.80 to 3.50 and vitamin B-6 0.20 to 0.40 mg/100 g. The African breads were markouk, a large round loaf made with whole wheat and maize flour, water, salt and yeast, ka'ak, an annular loaf made with whole wheat and chickpea flour, water and salt, and sangak, a rectangular loaf made with whole wheat flour, water, salt and yeast.