Journal of Food and Nutrition Research, 2020, Vol. 8, No.

10, 600-605
Available online at http://pubs.sciepub.com/jfnr/8/10/9
Published by Science and Education Publishing
DOI:10.12691/jfnr-8-10-9

The Nutritional Value, Energy and Nutrient Contents

and Claims of Marketed Multi-grain Breads
Refat Alkurd1,*, Hamed Takruri2, Marwan Muwalla1, Tawfeeq Arafat3,4
1
Department of Nutrition, University of Petra, Faculty of Pharmacy and Medical Sciences, Amman-Jordan
2
Department of Nutrition and Food Technology, The University of Jordan, Faculty of Agriculture, Amman-Jordan
3
The Jordan Center for Pharmaceutical Research, Amman-Jordan
4
Department of Pharmacy, University of Petra, Faculty of Pharmacy and Medical Sciences, Amman-Jordan
*Corresponding author:
Received September 23, 2020; Revised October 25, 2020; Accepted November 02, 2020
Abstract Cereals, mainly bread from plain wheat flour, are the staple food in Jordan. Leavened Arabic bread is
the traditional consumed form. Bread is also produced in other forms by the addition of ingredients not present in the
traditional Arabic bread. These forms of bread are associated with some nutrient content claims. This study aimed to
compare the proximate analysis and energy of 16 multi-grain breads, in addition to white bread, and their declared
nutrient content claims. The mean contributions of carbohydrate, protein, fat, moisture, ash, and fiber were 50.01%,
13.61%, 2.00%, 24.49%, 2.65%, and 1.33% of the weight of the bread types, respectively. The lowest ash and fiber
contents were that of the white bread. The mean energy density of the bread types was 275.76 kcal/100 g. The
lowest 7 energy density breads have the highest moisture content. One type of bread (B16) had the highest moisture
and protein and the lowest carbohydrate and energy density. It is concluded that the addition of other grains and
additives increased the fiber, ash, and protein contents of other bread types.
Keywords: bread, Jordan, nutrient claim, carbohydrate, energy, multi-grain
Cite This Article: Refat Alkurd, Hamed Takruri, Marwan Muwalla, and Tawfeeq Arafat, “The Nutritional
Value, Energy and Nutrient Contents and Claims of Marketed Multi-grain Breads.” Journal of Food and
Nutrition Research, vol. 8, no. 10 (2020): 600-605. doi: 10.12691/jfnr-8-10-9.

Bread form has changed from that of a dark, coarse and

heavy loaf, baked in the ashes, to the refined and whitened
1. Introduction enriched breads of the late twentieth century [10].
Unfortunately, the Jordanian population consumption of
Cereal grains are the main crops that have made the refined wheat flour bread was estimated to be about
continuation of human life possible. Nowadays, cereal 326 g/capita/d, while the consumption of the whole-grain
grains are the single most important source of energy for type was about 3 g/capita/d [11].
the majority of the world population [1]. Bread, the main Today consumers are becoming increasingly aware of
cereal product, is one of the most important foodstuffs the relationship between diet and health. Bakery products,
consumed in the contemporary world [2]. including bread, possess a considerable potential to deliver
In the Mediterranean countries, cereals have been used healthy functional properties. Many bakeries are working
in many ways, nevertheless, they are mainly used in to distinguish their products and add value to them [12].
refined forms. Wheat bread is one of the most commonly Many potential nutraceuticals have been proposed to
used cereal products [3]. Bread is the traditional food in increase the functionality of bread [13]. In the same
the Arab Middle East countries [4]. In Jordan, wheat and context, Takruri and Alkurd [4] have studied a brand of
rice are the staple foods. The leavened flat wheat bread healthy bread (Biobread) based on a mixture of whole
(pita-type bread), is consumed daily with most meals [5]. wheat flour in addition to rye flour, soy powder, linseed
Cereals provide important amounts of most nutrients. powder, wheat bran, dried soaked wheat and seeds of
Bread is an important source of proteins, fibers, complex fennel, anise, and caraway. They found that Biobread had
carbohydrates, vitamins, and minerals, in addition to a lower glycemic index in comparison with white bread.
antioxidants and phytochemicals [6,7]. However, processing Bread is a highly nutritious food eaten in many forms or
wheat flour generally reduces the content of these types; its nutritional value varies depending on its type.
nutrients and their content of bioprotective substances [8]. Consequently, the proximate analysis indicates the
In Jordan, bread was reported to be the first of the top ten nutritional value of the bread [14]. Traditional bread is
food sources of the micronutrients: iron (8.3 mg/day), zinc made from a mixture of flour, salt, sugar, yeast, and water.
(2.7 mg/day) and selenium (86.7 µg/day) [9]. To enhance bread nutritional value or other characteristics,
 Journal of Food and Nutrition Research 601

different ingredients like fat, milk, milk solids, egg, multi-grain breads in addition to the white bread; the
anti-oxidants, etc. may be added [15]. average values of triplicate analyses were obtained.
Nowadays, many types of bread are being marketed Determinations were made using standard methods for
in Jordan. In addition to white bread, many so-called moisture, crude ash, crude protein (Kjeldahl), and crude
“health breads” are available which contain many added fat (Soxhlet) using AOAC methods [19]. Carbohydrates
ingredients to white flour such as oat, bran, rye, barley, were calculated by difference and energy values were
lupine, multigrain, and algae. The addition of such calculated using the Atwater factors 4, 4, and 9 for protein,
ingredients and others are attempting to create functional carbohydrate, and fat, respectively.
breads to attain additional health benefits [13]. These
breads are mostly claimed as healthy breads that alleviate 2.2. Statistical Analysis
some health problems like obesity, diabetes, and GI
disturbances. Statistical analysis was performed using the GLM
In this study, 16 types of breads, in addition to the procedure of the Statistical Analysis System [20]. Mean
white bread, were studied regarding their energy content separation was performed using the LSD test at P < 0.05.
and proximate analyses.
The most widely consumed wheat flour in Jordan is
known as Mowahad, with more than 90% of all wheat 3. Results and Discussion
flour being of this type [16]. Mowahad wheat flour has an
extraction rate of 73% to 78% and is mandatorily fortified Bread is the main source of both macro- and
now with 10 vitamins and minerals [17,18]. The type of micronutrients in our diet. The main macronutrient
bread produced from Mowahad wheat flour will be provided by bread is carbohydrate, but it also provides
referred to as white bread in this study. some protein and a little fat. Bread also is an important
This study aimed to measure the nutrient contents and source of fiber. The white bread, the regularly consumed
energy density of 16 types of bread and compare them bread in Jordan, is the reference type with which other
with those of white bread. Another purpose of this study breads were compared in this study.
was to verify the health and nutrient claims of these breads The bread name is used in the Jordanian bakeries to
according to their constituents. characterize its constituents and their health claims. Table
1 shows that the selected breads included 2 types of bread
that contain oat (breads no. 1, 5: B1, B5), 1 type of rye
2. Materials and Methods bread (B13), 3 types of multi-grains (B7, B11, B13), 3
types of bran bread (B2, B12, B14), 4 types of brown bread
2.1. Proximate Analysis (B2, B3, B4, B8), 1 type of barley bread (B15), 1 type of
lupine bread (B10), 1 type of algae bread (B9), 2 types of
Proximate analysis was performed for the different healthy bread (B3, B6), 1 type of bread named after its
types of freshly baked bread marketed in Jordan as healthy producer (B16), and 1 type of white or regular bread (B17).

Table 1. The bread characteristics or descriptions as obtained from their names

Bread type Bread characteristics
B1 Oat, sugar-free Wheat flour +wheat bran +oat
B2 Brown, bran Wheat flour + wheat bran
Whole wheat flour
B3 Brown, healthy
Claim: enhanced and healthy
B4 Brown, sugar-free Wheat flour +wheat bran; 160 kcal/100 g bread
B5 Oat, sugar-free Wheat flour + oat
Undeclared ingredients
B6 Healthy-bread
Claim: Healthy
B7 Multi-grain Flour of whole wheat + barley, millet, corn, soybean, etc.
B8 Brown Whole wheat flour
B9 Algae Whole wheat flour + algae powder+ barley flour + linseed
B10 Lupine Whole wheat flour + lupine flour + soy flour
B11 Multi-grain Whole wheat flour + different grains
B12 Bran Whole wheat flour + wheat bran
B13 Rye, multi-grain Whole wheat flour + rye + other grains
B14 Bran, toast Whole wheat flour + wheat bran
B15 Barley Whole wheat flour + barley flour
High fiber, high protein, and low Claim: 36% fiber, 80% less carbohydrate
B16
carbohydrate Per 100 g: 34.2 g protein, 36.3 fiber, 2.9 carbohydrate
B17 White bread Mowahad flour (73-78% extraction)
602 Journal of Food and Nutrition Research

3.1. Moisture Content It is clear that moisture constitutes a high percentage of

bread weight, therefore lowering its energy density.
Table 2 shows the results of the proximate Table 2 and Table 3 depict the reciprocal relationship
analysis of the 17 studied breads on a wet-matter between the energy density and moisture content of the
basis. The average moisture content (%) of the breads different types of bread. The lowest 7 energy density
was 29.49±0.95; ranging from 16.56±0.20 (B1) to breads (kcal/100 g) have the highest moisture content (%):
41.01±0.27 (B16), while for white bread (B17) it (219.04, 40.01) for B16; (235.48, 37.54) for B10; (244.07,
was 26.98±0.12. The moisture content of white bread 35.02) for B14; (251.32, 34.28) for B9; (253.37, 34.08)
(B17) is significantly (p<0.05) lower than that of B11, for B3; (267.61, 37.78) for B13; and (257.98, 33.23) for
B6, B8, B3, B9, B14, B10, B13, and B16 and higher B8. The energy density of the reference white bread (B17)
than that of B1, B5, B15, B2, B12, and B7. There was found to be 288.58 (kcal/100 g) with a moisture
was no significant difference between B17 and B4 content of 26.98%. This indicates that the energy density
(p>0.05). of breads is mainly dependent on their moisture content.
Table 2. Proximate analysis of the 17 studied breads*
Bread types % fiber % fat % protein % ash %CHO %moisture
B1 Oat, sugar-free 0.80±0.02 IHGF 1.42±0.07 ED 9.22±0.24 J 1.99±0.02 H 70.02±0.15 A 16.56±0.20 K
B2 Brown, bran 1.06±0.01 FE 0.77±0.01 IHGF 7.74±0.12 K 3.01±0.07 BC 63.32±0.11 B 24.10±0.14 H
B3 Brown, healthy 0.96±0.02 EFG 0.27±0.02 IJ 10.58±0.28 H 1.95±0.05 H 52.17±0.54 G 34.08±0.30 D
B4 Brown, sugar-free 2.28±0.22 B 0.97±0.08 EHGF 12.63±0.14 F 3.01±0.01 BC 53.83±0.47 F 27.28±0.24 FG
B5 Oat, sugar-free 1.78±0.05 D 1.08±0.05 EGF 12.80±0.03 F 2.63±0.01 E 61.14±0.13 C 20.57±0.11 J
B6 Healthy-bread 1.97±0.03 CD 11.05±0.70 A 17.21±0.31 C 4.61±0.01 A 31.57±1.06 L 33.60±0.49 DE
B7 Multi-grain 0.62±0.04 IJ 3.16±0.22 C 12.82±0.31 F 2.18±0.03 G 56.32±0.64 E 24.89±0.31 H
B8 Brown 1.01±0.03 EFG 0.87±0.06 EHGF 11.32±0.11 G 2.44±0.01 F 51.15±0.37 HG 33.23±0.25 E
B9 Algae 1.15±0.03 E 0.82±0.06 IHGF 9.84±0.42 IJ 2.77±0.01 D 51.15±0.61 HG 34.28±0.29 CD
B10 Lupine 3.29±0.20 A 1.75±0.02 D 18.30±0.26 B 2.49±0.03 F 36.64±0.29 K 37.54±0.29 B
B11 Multi-grain 0.88±0.06 FHG 3.26±0.19 C 14.96±0.05 D 2.80±0.04 D 50.10±0.28 HI 28.01±0.14 F
B12 Bran 0.71±0.03 IH 0.28±0.02 IJ 12.58±0.02 F 2.67±0.01 E 59.15±0.10 D 24.61±0.04 H
B13 Rye, multi-grain 0.77±0.03 IHGF 6.16±0.20 B 14.25±0.03 E 2.92±0.01 C 38.78±0.71 J 37.78±0.14 B
B14 Bran, toast 0.89±0.02 FHG 0.00±0.00 J 11.92±0.09 G 3.07±0.04 B 49.10±0.83 I 35.02±0.74 C
B15 Barley 2.10±0.10 CB 1.19±0.03 EDF 11.43±0.14 G 2.65±0.03 E 60.76±0.39 C 21.86±0.14 I
High fiber, high protein, and
B16 2.02±0.11 CD 0.60±0.02 IHGF 33.51±0.26 A 2.96±0.01 C 19.91±0.06 M 41.01±0.27 A
low carbohydrate
B17 White bread 0.42±0.02 J 0.42±0.03 IHJ 10.32±0.42 IH 0.99±0.01 I 60.87±0.46 C 26.98±0.12 G
LSD value 0.2483 0.5569 0.6602 0.0878 1.453 0.8446
Mean±SEM* 1.33±0.11 2.00±0.38 13.61±0.80 2.65±0.10 50.01±1.98 29.49±0.95
*Analysis was done in triplicates; values are expressed as mean±SEM (Standard Error of the Mean). Means in the same column with the same letter are
not significantly different.

Table 3. Percentage (%) energy contribution of macronutrients and the energy density (kcal/100 g) of the breads *
% energy contribution of
Bread types Energy density kcal/100 g
Fat Protein CHO
B1 Oat, sugar-free 3.88 11.18 84.94 329.70±1.14 A
B2 Brown, bran 2.39 10.63 86.98 291.18±0.82 DE
B3 Brown, healthy 0.96 16.70 82.34 253.37±1.41 I
B4 Brown, sugar-free 3.18 18.40 78.42 274.61±0.71 F
B5 Oat, sugar-free 3.18 16.76 80.06 305.49±0.33 B
B6 Healthy-bread 33.76 23.37 42.87 294.58±3.85 D
B7 Multi-grain 9.32 16.81 73.86 305.04±1.47 B
B8 Brown 3.04 17.61 79.35 257.98±1.14 H
B9 Algae 2.94 15.66 81.40 251.32±1.37 I
B10 Lupine 5.44 25.28 69.20 235.48±1.91 K
B11 Multi-grain 10.13 20.66 77.799 289.59±0.92 E
B12 Bran 0.87 17.39 81.72 289.47±0.22 E
B13 Rye, multi-grain 20.72 21.30 57.98 267.61±1.16 G
B14 Bran, toast 0 19.53 80.47 244.07±3.10 J
B15 Barley 3.58 15.27 81.16 299.51±0.84 C
B16 High fiber, high protein, and low carbohydrate 2.46 61.18 36.35 219.04±0.93 L
B17 White bread 1.31 14.31 84.38 288.58±0.38 E
LSD value 4.5167
Mean±SEM* 6.30±2.09 20.12±2.73 74.08±3.56 275.76±7.19
*Analysis was done in triplicates; values are expressed as mean±SEM (Standard Error of the Mean). Means in the same column with the same letter are
not significantly different.
 Journal of Food and Nutrition Research 603

3.2. Ash Content There was no significant difference (p>0.05) in the protein
content between the white bread (B17) and that of B2, B1,
The average ash content (%) of the 17 studied breads B9, and B3; while B17 was significantly (p<0.05) lower
was 2.65±0.10, ranging from 0.99±0.01 (B17) to than the other types of bread. On average, protein in the
4.61±0.01 (B6). The ash content of the white bread (B17) 17 types of bread contributed 20.12±2.73% of their energy
was significantly (p<0.05) lower than that of the other 16 content, ranging from 10.63% (B2) to 61.18% (B16),
bread types. In comparison to the white bread, it can be while for white bread it was 14.31%. Protein occupied the
inferred that the different constituents or additives of the second contributor of energy among the macronutrients in
other bread types may have led to their higher ash contents. breads.
It is clear that ash has little contribution to the weight of
the bread, and hence in lowering the energy density of 3.6. Carbohydrate Content
breads. It should be indicated that white bread should
contain a low salt content (≤1.5% of bread on a dry matter Carbohydrate is the main macronutrient in bread and is
basis) according to the national specifications [21,22]. present mainly in the form of starch. The average
However, other types of bread are not covered by this carbohydrate content (%) of the 17 studied breads was
regulation in Jordan. Therefore, the low figure of ash 50.01±1.98; it ranged from 19.91±0.06 (B16) to
content in white bread (B17) is expected. 70.02±0.15 (B1), while for white bread it was 60.87±0.46.
There was no significant difference (p>0.05) between the
3.3. Crude Fiber Content white bread (B17) and that of B15 and B5. White bread
was significantly (p<0.05) lower than that of B2 and B1;
The average fiber content (%) of the 17 studied breads while it was significantly (p<0.05) higher than that of the
was 1.33±0.11, ranging from 0.42±0.05 (B17) to other bread types.
3.29±0.50 (B10). The fiber content of the white bread On average, carbohydrates in all of the bread types
(B17) was significantly (p<0.05) lower than the other contributed 74.08±3.56% of their total energy content;
bread types except that of B7 (0.62±0.04). Like ash, fiber ranging from 36.35% (B16) to 86.98% (B2), while for
has little contribution to the weight of bread, and white bread the contribution was 84.38%. As expected,
consequently to lower the energy density of breads. The carbohydrate was the first energy contributor among the
white bread crude fiber content, like ash content, was the macronutrients in breads.
lowest among all the bread types; this is due to the As obtained from the Household Expenditures and
inclusion of fiber sources in the other breads such as bran, Income Survey of 2010 for Jordan, the per capita
other cereals, grains, and seeds. In comparison to the estimated energy intake was 3325 kcal/day, of which
white bread, the other 15 breads had significantly (p<0.05) carbohydrates contributed 60.27% of the total energy
higher crude fiber contents as a result of addition of oat (in intake (501 g carbohydrate/day). Of the food groups
B1, B5), bran or fiber (in B2, B3, B4, B8, B12, B14, B16), containing carbohydrates, grains contributed 1424 kcal
rye (in B13), multi-grains (in B11, B13), barley (in B15), (43% of the total energy intake). In Jordan, bread is the
lupine (in B10), and algae (in B9). In perspective of the main food in the grain group that contributes most of the
addition of these constituents to the breads, the consumed energy and carbohydrates [23].
manufacturers’ nutrient content claims were correct. The The macronutrient content claims of B16 were: 36%
addition of all these constituents may give many health fiber, 2.95 carbohydrate, and 34.17 protein. The proximate
benefits other than the higher fiber content. analysis of this bread revealed different contents of fiber
(2.02%) and carbohydrate (19.91%), while it was almost
3.4. Total Fat Content the same for protein (33.51%).

The average fat content (%) of the 17 studied breads

3.7. Energy Density
was 2.00±0.38, ranging from 0.00 (B14) to 11.05±0.70
(B6), while for white bread it was 0.42±0.03. The fat As shown in Table 3, the average energy density
content of the white bread (B17) was significantly (p<0.05) (kcal/100 g bread) of the 17 studied breads was
lower than that of B5, B15, B1, B10, B7, B11, B13, and 275.76±7.19, ranging from 219.04±093 (B16) to
B6; while there was no significant difference (p>0.05) in 329.70±1.14 (B1); while the average energy density of
comparison to the other bread types. white bread was 288.58±0.38. The energy content of
As indicated in Table 3, on average, fat in the 17 types white bread is significantly (p<0.05) lower than that of B6,
of bread constituted 6.30±2.09% of their energy content, B15, B7, B5, and B1and higher than that of B16, B10,
ranging from 0% (B14) to 33.76% (B6), while for white B14, B9, B3, B8, B13, and B4. There was no significant
bread it was 1.31%. These results indicate that fat has little difference (p>0.05) between B17 and that of B12, B11,
contribution to the energy content of breads. Fat and B2.
contributed to the lowest energy percentage among the Carbohydrates contributed 36.35% of the total energy
macronutrients of the tested breads. content of B16. The low contribution of B16 to energy
percent does agree with the claim of the low carbohydrate
3.5. Protein Content content of the bread.
The energy content of foods, including bread, comes
The average protein content (%) of the 17 studied from their carbohydrate, protein, and fat contents. The
breads was 13.61±0.80, ranging from 7.74±0.12 (B2) to higher the amounts of these macronutrients, the higher the
33.51±0.26 (B16), while for white bread it was 10.32±0.42. energy content. The highest energy contribution of breads
604 Journal of Food and Nutrition Research

was of carbohydrate followed by protein then fat. On the The declared name of bread is used in Jordan as a
other hand, the higher the fiber and the moisture content, means of advertisement and to show the potential health
the lower was the energy content or energy density. benefits. The addition of multi-grains, legumes, bran,
The declared claim of the energy density of B4, a algae, and being sugar-free, healthy, and "enhanced" are
brown and sugar-free bread, is 160 kcal/100 g. On the the nutrient claims presented in the studied breads. Thus,
other hand, the energy density was calculated to be 274.61 the declared name of the studied breads does not always
kcal/100g, about 1.7 times the declared energy density. reflect the proximate analysis values and the expected
This result supports the idea that not all the declared potential health benefits.
claims are true. Despite that cereals provide significant quantities of
most nutrients, processing may increase or decrease the
3.8. Nutrient Content Claims levels of their bioactive components and also modify the
bioavailability of these components [7]. Therefore, the
The oat, sugar-free bread (B1), had the highest health benefits and health claims do not depend only on
carbohydrate and energy and the lowest moisture contents. the nutrient contents of breads.
A second oat, sugar-free bread (B5), is among the 3 It is concluded from the present study that there is a
highest carbohydrate and energy contents. The third wide variation in nutrient and energy contents among the
brown, sugar-free bread (B4), has carbohydrate, moisture, studied types of bread. Furthermore, the addition of other
and energy contents that are around the mean of the breads. constituents to white flour may have a positive effect on
The sugar-free breads (B1 and B5) energy densities were health.
significantly higher than that of white bread (B17), while
the sugar free bread (B4) energy density was lower than
that of white bread. These results indicate that the “sugar- Acknowledgments
free” nutrient claim does not always mean a low
carbohydrate and hence energy content. The authors acknowledge the Deanship of Academic
The 3 brown breads, B2, B3, and B8, which are Research, the University of Petra for their financial support.
composed of whole wheat with/without wheat bran had
lower carbohydrate content than the white bread. All of
these breads had higher fiber and ash content than the Conflict of Interest
white bread. Two of them, B3, and B8 had lower energy
content than the white bread. The authors declare no competing interests.
Two breads (B12 and B14) are bran breads. The
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