Skip to content
Research Article Open access CC BY 3.0

Effect of Orange Peel Flour on the Quality Characteristics of Bread

L. C. Okpala, M. N. Akpu

Current Journal of Applied Science and Technology · pp. 823–830 · Published 9 Dec 2013

10.9734/BJAST/2014/6610

Abstract

Aims: This study was carried out to investigate the effects of orange peel flour (OPF) substitution with wheat flour in bread production (substitution levels of 3, 6 and 9%) on the proximate composition, phytochemicals content, baking and sensory characteristics. Place and Duration of Study: Department of Food Science and Technology, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria for seven months. Methodology: Oranges were washed thoroughly and peeled. Peels were boiled in water, sundried and ground into flour. Bread was produced by replacing wheat flour with 3, 6 and 9% OPF. Bread samples were analyzed for proximate composition (fat, moisture, protein, ash, fibre and carbohydrates), phytochemicals (tannins, saponins and alkaloids), baking characteristics (oven spring, loaf volume, specific volume and weight) and sensory quality. Results: The addition of orange peel flour led to reduction in protein (8.2-2.7%) and fat (1.7-0.8%) but increased the ash (2.3-4.3%), fibre (0.6-5.8%) and carbohydrates (59.9-62.1%) contents. Phytochemicals levels also increased with increased levels of orange peel flour in the samples. Tannins ranged from 3.6-8.0mg/g, saponins from 0.9-1.4mg/g and alkaloids from 3.6-4.8mg/g. Oven spring decreased from 2.0 to 0.2cm, loaf volume from 8.0 to 4.8cm3 and specific volume from 5.3 to 3.2cm3/g. Sensory quality decreased with increase in orange peel flour for all the attributes studied. However sensory quality of bread made with 3% OPF did not differ from that made with 100% wheat flour. Conclusion: The use of orange peel flour in bread has the advantage of improving the fibre, ash and phytochemicals levels in bread. However only bread produced with 3% OPF had sensory quality comparable to that produced with 100% wheat. Orange peel flour in bread production will not only add value to food but will also reduce environmental pollution as well as reduce the cost of importation of wheat.  

Orange peel flour fibre bread phytochemicals quality

Cited by 19

Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

Adeyeye S. A. O, Bolaji O. T, Abegunde T. A · Current Research in Nutrition and Food Science Journal · 2019

Orange peel flour: A potential source of antioxidant and dietary fiber in pearl-millet biscuit

Rebecca Olajumoke Obafaye, Olufunmilayo Sade Omoba · Journal of Food Biochemistry · 2018

Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour

Emmanuel Kehinde Oke, Michael Ayodele Idowu, Olajide Philip Sobukola · Journal of Culinary Science & Technology · 2017

Fortification of Cookies with Pomegranate Peel and Grape Must Powder

C. Kavitha, B. Moganapathi, K. Anchana · Asian Journal of Dairy and Food Research · 2024

Assessment of the impact of drying processes on orange peel quality characteristics

Vichearavann Phuon, Inês N. Ramos, Teresa R. S. Brandão · Journal of Food Process Engineering · 2021

An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products

Laís Benvenutti, Fernanda Moreira Moura, Gabriela Zanghelini · Foods · 2025

Valorization of Residues From Beverage Production

Sigrid Kusch-Brandt, Jan Mumme, Ossanna Nashalian · Processing and Sustainability of Beverages · 2019

Article metrics

Real usage data collected on this platform.

0

Page views

0

PDF downloads

0

Outbound clicks

19

Citations

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

No views recorded yet.

Traffic sources

Referring site, by host.

No traffic recorded yet.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.