2026: Volume 5, Issue 1
Current Issue
Abstract 
PDFEffect of Turmeric Powder Addition on the Quality and Colour Properties of Wheat Bread
Fayomi Oluwayomi1, Iorfa Sengev2, Dinnah Ahure2, Paul Ohini Ochelle2*
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.
INTRODUCTION
Bread, a staple food in many countries, is widely recognized for its nutritional significance. It provides a higher density of essential nutrients per gram compared to other individual food sources, such as meat, milk, potatoes, fruits, and vegetables [1]. In most European countries, it is the source of half of the total carbohydrate requirements, one-third of the protein requirements, and over 50 % of the B-vitamins and 75 % of thevitamin-E requirements [2]. It is a good source of macronutrients (carbohydrates, protein, and fat) and micronutrients (minerals and vitamins) that are all essential for human health [3]. These values make bread to be known as an essential food for human nutrition, and this has led all the countries throughout the world to study the composition of bread to improve its nutritive value and keeping quality [3].
In Nigeria, the popularity of bread is increasing in both urban and rural areas [4]. Consumption of leavened wheat bread has increased dramatically in developing countries like Nigeria because of changing food habits, increasing the working population outside the home, and urbanization. It is consumed extensively in most homes, restaurants, and hotels. The urban lifestyle is a more market dependent for foods such as bread with very limited capacity for home preparation [4].
For centuries, spices and herbs have been part of food items for the improvement of colour, aroma and flavour of food items and as functioning agents for their anti-oxidative, preservative and antimicrobial effect [5]. Several researchers [6,7] have over the years attempted the utilization of oils and extracts of many herbsand spices for improving shelf life of foods and to use it as alternative for food preservatives. Industrialists and food researchers are trying to improvise the quality, standard, safety and variety of food products including bread because modern day consumers choose to use safer foods in order to save themselves from being victims of numerous non-communicable illnesses. For this purpose, there is need for an inclusion of natural spices and herbs such as turmeric as optional ingredients in food product formulations [8].
Turmeric plants (Curucma longa; family Zingiberaceae) are cultivated for its rhizome in majority of the tropical regions, to be used as a flavouring agent [9]. Turmeric rhizome has been proven to possess rich therapeutic potential and are traditionally (routinely) used in Indian cuisine as well as in other Asian foods as a spice (flavouring agent), as a natural preservative, as well as for imparting colour to the food due to its wonderful yellow colour. The taste of turmeric is described as peppery and imprecisely bitter [9,10]. Several research studies have been reported on the prospective culinary and therapeutic uses of turmeric rhizome [11]. The study of Enemor et al. [9] on the proximate composition of dried rhizome of turmeric indicated moisture content of 9.55 %, carbohydrate (57.30 %), ash (24.70 %), crude fibre (1.12 %), proteins (2.15 %) and fat (5.32 %). Mineral composition analyses showed that C. longa rhizomes had higher contents of calcium, magnesium, potassium and sodium in parts per million (ppm) at 38.68, 19.75, 9.20 and 7.06, respectively. Amino acid profile revealed the presence of both essential and non-essential acid with aspartate and glutamate in higher contents at 9.78 g/100 g and 9.65 g/100 g, respectively. The presence of vitamins A, C and D at 254.5 mg/kg, 19.47 mg/kg and 10.92 mg/kg, respectively were also observed Enemor et al. [9].
Turmeric has extremely acclaimed good source of functional food constituents due to its Curcumin content which has several health improving benefits and its antimycotic and antioxidative activities have been reported in butter cake by [12]. Curcuminoids of turmeric have high stability and the level of any cucuminoid is not affected by heating [12]. However, further research is needed to support turmeric flour as part of our food formulations.
Wheat flour, which is the primary ingredient in bread production, it is known for its limited mineral contents, with an ash content of only 0.53% [13]. This deficiency results in bread products that lack essential minerals necessary for optimal growth and development. Furthermore, conventional wheat bread often falls short in terms of functional health benefits, as it contains limited bioactive compounds and antioxidants. Turmeric powder, a natural spice rich in curcumin and known for its vibrant yellow colour, offers significant potential for enhancing both the nutritional and sensory properties of bread. It is an excellent source of bioactive compounds with antioxidant, anti-inflammatory, and antimicrobial properties [14]. However, incorporating turmeric into bread requires a systematic evaluation of its effects on the quality attributes, including colour, texture, flavor, and overall consumer acceptability. Despite the growing interest in functional foods, there is a lack of sufficient research exploring the fortification of wheat bread with turmeric powder and its implications for improving the nutritional profile and functional properties of bread. This gap underscores the need for a study that evaluates how turmeric powder addition can enhance the mineral content and sensory qualities of wheat bread while maintaining its structural integrity.
Bread is a staple food consumed globally and represents a practical medium for nutritional enrichment due to its widespread acceptance. Despite its popularity, wheat bread is nutritionally limited, particularly in its mineral content, which is essential for proper growth and development [13]. Addressing these nutritional gaps in wheat bread through the incorporation of functional ingredients is an emerging area of interest in food science. Turmeric powder, a natural and readily available ingredient, is known for its distinct yellow color and nutritional benefits, including its rich mineral profile [14]. Its incorporation into wheat bread could not only improve the bread's mineral composition but also enhance its color properties, offering a natural alternative to synthetic food colorants. With increasing consumer preference for visually appealing and naturally enriched foods, turmeric presents a promising opportunity to innovate traditional wheat bread formulations.
MATERIALS AND METHODS
Materials Procurement
Wheat flour, butter, sugar, salt and yeast were purchased from North-bank Market, Makurdi, Benue State. Fresh turmerics were purchased from fruit Market, Makurdi and were taken to the Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi for further processing.
Preparation of Turmeric Powder
Turmeric rhizomes (C. Longa L.) were processed into powder according to method described by Park [15]. The turmeric roots were washed, cleaned, cut into small pieces, dried using forced air-drying oven at a modified temperature of 40 oC for 48 h, ground to a powder form using a blender and passed through a 0.5 mm sieve. The process is outlined in Figure 1.
Blends with different proportions of wheat and turmeric powder were prepared as shown in Table 1.
Figure 1: Production of Turmeric Flour (Source: Modified method of Park [15]).
Table 1: Blend Formulation for the Production of Breads from Wheat Flour and Turmeric Powder Blends
|
Ingredient (g) |
|
|
Wheat Flour |
Turmeric Powder |
|
100 |
0 |
|
100 |
1.5 |
|
100 |
3 |
|
100 |
4.5 |
|
100 |
6 |
Key
A = (Control) 100 g wheat flour
B = 100 g wheat flour + 1.5 g turmeric powder
C = 100 g wheat flour + 3.0 g turmeric powder
D = 100 g wheat flour + 4.5 g turmeric powder
E = 100 g wheat flour + 6.0 g turmeric powder
Table 2: Recipe Formulation for Bread
|
Component |
Bread Composition (g) |
|
Flour* |
100 |
|
Butter |
3 |
|
Sugar |
5 |
|
Salt |
0.5 |
|
Yeast |
2.5 |
|
Water |
70 (mL) |
*Wheat or Composite Flour
Preparation of Bread from Wheat Flour and Turmeric Powder Blends
Breads were produced from the composite of wheat flour and turmeric powder based on the recipe formulation shown in Table 2. The breads were baked in accordance with the modified method of Joseph et al. [16]. The composite flour, butter, sugar, yeast, salt and other baking ingredients with water after scaling were manually mixed together in a bowl. The mixtures were kneaded using the kneading machine until the dough was developed then moulded and allowed to proof in pans for an hour. The doughs were baked at a modified temperature and time (250 oC for 45 mins) in the oven and were allowed to cool then packaged for further analyses. The production of wheat and turmeric composite bread is shown in Figure 2.
Figure 2: Production of Wheat flour and Turmeric Powder Bread (Source: Joseph et al. [16] with modification).
The method described by Onwuka [17] was used. One (1 g) of the flour sample was weighed into a 15 mL centrifuge tube and suspended in 10 mL of water. It was shaken on a platform tube rocker for 1 minute at room temperature. The sample was allowed to stand for 30 min and centrifuged (Model SM 800B Uniscope Surgifriends Medicals, England) at 500 rpm for 30 min. The volume of free water was read directly from the centrifuge tube. Density of water was taken to be 1 g/cm3.
Loose bulk density and packed bulk density (g/ mL)
Loose bulk density of the flour samples was determined by the gravimetric method described by Kakar et al. [18]. A weighed sample (10g) was put in a calibrated 25 mL measuring cylinder and the volume was recorded as the loose volume. The bottom of the cylinder was tapped repeatedly on a firm pad on a laboratory bench until a constant volume was observed. The packed volume was recorded. The loose bulk density (LBD) and packed bulk densities (PBD) was calculated as the ratio of the sample weight to the volume occupied by the sample before and after tapping.
Where
pb = Bulk density
M = Weight of powder
V = Volume of powder
Swelling capacity (%)
The swelling capacity % of the flour determined based on method described by Kakar et al. [18]. One gram of the sample was transferred into a weighed graduated 50 mL centrifuge tube. Distilled water added to give a total volume of 40 mL. The suspension stirred uniformly with a stirrer avoiding excessive speed, in other not to cause fragmentation of the starch granules. The sample heated at 85°C in a thermostatically regulated temperature bath (Grant instruments, England Ltd.) for 30 min with constant stirring. The tube was removed, wiped dry on the outside and cooled to room temperature, then centrifuged for 15 min at 560 g (Mistral 3000i, UK). The solubility determined by evaporating the supernatant in a hot air oven (BS Gallen Kamp, England) and the residue weighed. The swelling volume was obtained by directly reading the volume of the swollen sediment in the tube. The sediment paste weighed. The swelling capacity % determine by formula.
Determination of the Proximate Composition of Wheat and Turmeric Powder Bread
The proximate composition of bread from composite of wheat flour and turmeric powder was determined according to the methods of AOAC [19] and Carbohydrate content was determined by difference according to Ihekoronye and Ngoddy [20].
Moisture content determination
Moisture content was determined using the air oven dry method described by AOAC [19]. A clean dish with a lid was dried in an oven at 100 0C for 30 min. It was cooled in desiccators and weighed. Two (2) grams of sample was then weighed into the dish. The dish with its content was then put in the oven at 105 0C and dried to a fairly constant weight. The loss in weight from the original sample (before heating) was reported as percentage moisture.
