Effect of Turmeric Powder Addition on the Quality and Colour Properties of Wheat Bread

¹Department of Food Science and Technology, College of Food Technology and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Nigeria

²Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University, Dutsin-Ma, Katsina, Nigeria

*Corresponding author: Fayomi Oluwayomi, Department of Food Science and Technology, College of Food Technology and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Nigeria, Phone: +07039609634, E-mail: [email protected]

Received Date: September 25, 2025

Publication Date: March 17, 2026

Citation: Fayomi O, et al. (2026). Effect of Turmeric Powder Addition on the Quality and Colour Properties of Wheat Bread. Nutraceutical Res. 5(1):19.

Copyright: Fayomi O, et al. © (2026).

ABSTRACT

The addition effect of turmeric powder on the quality and colour properties of wheat bread was investigated. Bread samples were produced from blends of wheat with increasing level of turmeric powder at 0, 1.5, 3.0, 4.5 and 6.0 g addition where the 100 % wheat served as control. The functional properties of the composite blends of wheat and turmeric powder were determined. Also, the physical properties, proximate composition, mineral contents, anti-nutritional contents, colour properties and sensory attributes of the bread samples were determined using standard analytical procedures. The functional  results obtained showed an increased water absorption capacity (0.90-1.67 g/g), swelling index (4.01-5.50 %), loose bulk density (0.83-2.19 g/cm³) and packed bulk density (2.81-3.49 g/cm³) with increased turmeric powder. Physical properties of the bread samples significantly (p<0.05) decreased in oven spring (0.50 to -1.50 cm), loaf volume (621.43- 473.19 cm³) moisture loss (12.07-2.33) and specific volume (3.39-2.38 cm³/g) but increased in loaf weight (183.3-199.5 g) with increased turmeric powder. The proximate composition of the bread samples showed significant (p<0.05) increase in moisture (23.78-30.83 %), ash (1.03-4.41 %), crude fibre (1.54-3.59 %), crude fat (8.61-8.98 %) and crude protein (11.90-15.74 %) but decreased carbohydrate (73.93-67.28 %) contents with increased turmeric powder. Energy values of the breads ranged from 412.86-432.77 kcal/100g. The result of the mineral analysis of the breads showed highly significant (p<0.05) increased values in all the mineral parameters but higher values were recorded in magnesium (145.65-182.80 mg/100g), calcium (252.39-343.68 mg/100g), phosphorus (75.10-133.4 mg/100g) and sodium (46.51-66.07 mg/100g) significantly (p<0.05) increased with increased turmeric powder while tannins, oxalate, phytate, cyanide and saponin ranged from 1.67-2.68 mg/100g, 2.81- 3.49 mg/100g, 4.01-5.50 mg/100g, 0.83-2.19 mg/100g and 0.90-1.67 mg/100g, respectively. The addition of turmeric powder resulted into a significant higher value of a* b* and YI at the crumb of the bread samples and a significant reduction of the lightness (L*) of the bread samples formulated with turmeric powder. Appearance and taste panel scores indicated that up to 3g addition of turmeric powder was acceptable in bread formulation. The study concluded that adding turmeric powder to wheat bread increased water absorption, nutrient and mineral contents, and altered color properties by enhancing redness and yellowness while reducing lightness. Higher turmeric levels reduced loaf volume but increased loaf weight. Sensory results showed bread with up to 3g turmeric was acceptable, while higher substitution levels were less preferred compared to 100% wheat bread, the control sample.

Keywords: Quality, Colour Properties, Turmeric, Bread, Sensory Properties.