Indian Journal of Traditional Knowledge Vol. 15(2), April 2016, pp. 223-226 Mineral contents of traditional breads enriched with floral honey Fahad AL Juhaimi a* , Kashif Ghafoor a , Elfadıl E Babiker a , Mehmet Musa Özcan b & Mustafa Harmankaya c a Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh-Saudi Arabia; b Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42031 Konya-Turkey; c Department of Soil Science and Plant Nutrition, Faculty of Agricultural, Selcuk University, 42031 Konya-Turkey *E-mail: fahadaljuhaimi@hotmail.com Received 16 March 2015, revised 06 April 2015 The micro - and macro-element contents of bread with honey were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). Molibden (Mo), cadmium (Cd), crom (Cr) and nickel (Ni) contents of breads were found that 1 mg/Kg. B contents of breads was determined between 2.54 mg/Kg to 3.83 mg/Kg. It was found partly high according to control group. Zinc (Zn) contents of breads ranged from 6.89 to 9.29 mg/Kg. Calcium (Ca), iron (Fe), potassium (K), magnesium (Mg) and sulphur (S) in breads were established as the macro-element. Ca contents of breads changed between 247 to 366 mg/Kg. The highest Ca content was found at bread with honey 15%. Fe (except 15%), K (except 15%), Mg, Mn, phosphours (P) and S contents of breads were generally decreased with increasing of honey concentrations. While K contents of breads with honey change between 1402 mg/Kg to 1570 mg/Kg, P contents of samples ranged from 835 to 1203 mg/Kg. Keywords: Bread, Honey, Minerals, ICP-AES IPC Int. Cl. 8 : A47G 19/32, A47J 47/01, A23L 21/25, G01J 3/00 Bread is a bakery product priced for its taste, aroma and texture. It is staple food prepared by baking dough of flour and water 1- 4 . Bread is an important source of minerals, especially phosphorus and copper. The exceptional role of breadstuff in human nutrition results from three basic factors: its high share of starch 5 . Moreover, bread is an excellent source of numerous vitamins and minerals whose abundance depends on the degree of grinding 6-9 . The popularity of bakery products has contributed to increased demand for ready to eat, convenience food products, such as bread, biscuits and other pastry products 10 . Polish bread may be enriched with substances which are supposed to improve its flavor and/or nutritional value, such as fiber additives 11 , dried vegetables 12 , grain bran 13 or different types of seeds 14 . Some authors 15 claim that enriching bread with mineral elements has a beneficial effect on its quality. Bioavailability is a general term that refers to how well a nutrient can be absorbed and used by the body. Minerals, classified as micronutrients are needed by our body in small amounts 16 . Honey is an extremely complex mixture of carbohydrates that is found naturally 17 with almost 70-80% sugars, 10-20% water and other minor constituents such as organic acids, mineral salts, vitamins, proteins, phenolic compounds, lipids and free amino acids 18,19 . Honey maturity, the manner of production, processing and storage climatic conditions of the region of production and the nectar source have a substantial influence on the quality, composition and biochemical properties of honey 20,21 . The benefits of honey are many and it has been long used both as a source of nutrients and also as a medicine 22 . Honey has a diverse application in the bakery, cereal and confectionary industry. It is assumed that the advantages of adding honey to a product include moisture retention, good texture, improved baking, flavor and sensory properties 22 . In recent years, the consumption of wheat bread has risen in many developing rations 23 . With the progressive increase in the consumption of bread and other baked products, formulations increasing to the nutritional value of bread were provided. However, specialist literature contains little information regarding the mineral composition of bread. Thus, the objective of current study is to evaluate the mineral contents of wheat-bread added honey at the different concentrations. —————— *Corresponding author