The current study aimed to evaluate the chemical and Nutritional of wheat bread blended with maize flour. The gross chemical composition, energy value, minerals (Mn, Mg, Zn, Fe, Cu, Se, Ca, Na, K, P and S), total phenolics and total flavonoids were determined in white maize flour (WMF), wheat flour 72% and 82% extraction. Likewise, physical and sensory characteristics of studied bread were assessed. In dry weight basis, white maize flour and wheat flour 72% and 82% extractions significantly (P ≤ 0.05) contained moisture 7.56 – 13.04%, protein 10.49 – 14.02%, crude oil 1.57 – 6.69%, ash 0.59 – 1.70%, crude fiber 0.82 – 1.59%, total carbohydrates 72.12 – 81.28% and energy value 354.01 – 422.45 Kcal/100g. The minerals content in samples under study were found as Mn, 7.22 – 10.72; Mg, 137.81 – 203.3; Zn, 55.57 – 80.92; Fe, 62.17 – 66.46; Cu, 6.33 – 18.66; Se, 0.10 – 0.16; Ca, 92.47 – 132.42; Na, 39.77 – 92.66; K, 557.53 – 4057.96; P, 1200.00 – 4047.80 and S, 3002.73 – 9622.10 mg/kg D.W.
In the present study, the wheat flour 82% extraction recorded higher contents of total phenolics 1.68 mg GAE/100g D.W. and total flavonoids 159.28 mg catechin/100g when compared with wheat flour 72% extraction and white maize flour.
The data indicated that more significantly were observed in chemical composition and mineral contents between wheat bread 72% and 82% extraction and bread blended with different levels of WMF, also the sensory evaluation scores of bread were observed to be significantly (P ≤ 0.05) higher in bread 72% extraction then 82% blended with 10% white maize flour as compared with control. Consequently, it recommended to utilize the white maize flour as a source of carbohydrates, protein, oil and its important economic values.