Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat bread
Abstract Consumption of bread can be associated with some health issues, which can be improved by fortifying it with plants that are good sources of nutrients and bioactive compounds. This study investigated the effects of fortifying bread with 3 leafy vegetables on the quality of Nigerian wheat bre...
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3753 |
| _version_ | 1797348502760587264 |
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| author | P. O. Oyinloye A. S. Ajala N. T. Asogwa Y. J. H. Galani |
| author_facet | P. O. Oyinloye A. S. Ajala N. T. Asogwa Y. J. H. Galani |
| author_sort | P. O. Oyinloye |
| collection | DOAJ |
| description | Abstract Consumption of bread can be associated with some health issues, which can be improved by fortifying it with plants that are good sources of nutrients and bioactive compounds. This study investigated the effects of fortifying bread with 3 leafy vegetables on the quality of Nigerian wheat bread. Leave powders of coriander, moringa, and amaranths were added to wheat dough at 0% (control), 1%, 3%, 5%, or 7%, and the blends obtained were used to bake vegetable breads, which were then analyzed for proximate, minerals, total phenolics, antioxidant activity, reducing sugars, glycemic index, and sensory evaluation. Results showed that vegetable fortification significantly increased bread ash (from 0.84% in control up to 1.93% in fortified bread), crude fiber (from 1.68% to 3.29%), and nutritionally important minerals Ca, Mg, P, Fe, and Zn (up to 5.2‐fold, 5.1‐fold, 18.1‐fold, 4.1‐fold, and 14.0‐fold, respectively); it reduced carbohydrates (from 65.65% down to 43.16%), crude lipids (from 2.25% down to 0.44%), and caloric value (from 1239.65 down to 1125.19 kJ/100 g), with little or no effect on proteins and moisture content. The fortification also improved the bioactive properties of the bread, as evidenced by a considerably higher phenolic content (from 0.40 up to 13.95 mg/100 g GAE) and increased antioxidant activities. There was a significant 1.1‐to 3.4‐fold decrease in the reducing sugars of composite breads with 5% and 7% vegetable powder, and the selected bread formulation with Moringa 7% lowered the glycemic index of rats by 3.5‐fold. Fortification did not generally affect the appearance and taste of the breads but decreased other sensory parameters and overall acceptability; the bread sample enriched with 1% amaranth received the highest general acceptance. In conclusion, fortifying wheat bread with the 3 vegetables improves its nutritional quality and can be recommended as a new pathway for the development of more nutritious and healthy bread. |
| first_indexed | 2024-03-08T12:06:50Z |
| format | Article |
| id | doaj.art-94a9cf4625d64eab99d0d83cc49933f5 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-08T12:06:50Z |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-94a9cf4625d64eab99d0d83cc49933f52024-01-23T07:22:47ZengWileyFood Science & Nutrition2048-71772024-01-0112161562610.1002/fsn3.3753Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat breadP. O. Oyinloye0A. S. Ajala1N. T. Asogwa2Y. J. H. Galani3Department of Food Science and Engineering Ladoke Akintola University of Technology Ogbomoso NigeriaDepartment of Food Science and Engineering Ladoke Akintola University of Technology Ogbomoso NigeriaCentral Research Laboratory Ilorin NigeriaSection of Natural and Applied Sciences, School of Psychology and Life Sciences Canterbury Christ Church University Canterbury UKAbstract Consumption of bread can be associated with some health issues, which can be improved by fortifying it with plants that are good sources of nutrients and bioactive compounds. This study investigated the effects of fortifying bread with 3 leafy vegetables on the quality of Nigerian wheat bread. Leave powders of coriander, moringa, and amaranths were added to wheat dough at 0% (control), 1%, 3%, 5%, or 7%, and the blends obtained were used to bake vegetable breads, which were then analyzed for proximate, minerals, total phenolics, antioxidant activity, reducing sugars, glycemic index, and sensory evaluation. Results showed that vegetable fortification significantly increased bread ash (from 0.84% in control up to 1.93% in fortified bread), crude fiber (from 1.68% to 3.29%), and nutritionally important minerals Ca, Mg, P, Fe, and Zn (up to 5.2‐fold, 5.1‐fold, 18.1‐fold, 4.1‐fold, and 14.0‐fold, respectively); it reduced carbohydrates (from 65.65% down to 43.16%), crude lipids (from 2.25% down to 0.44%), and caloric value (from 1239.65 down to 1125.19 kJ/100 g), with little or no effect on proteins and moisture content. The fortification also improved the bioactive properties of the bread, as evidenced by a considerably higher phenolic content (from 0.40 up to 13.95 mg/100 g GAE) and increased antioxidant activities. There was a significant 1.1‐to 3.4‐fold decrease in the reducing sugars of composite breads with 5% and 7% vegetable powder, and the selected bread formulation with Moringa 7% lowered the glycemic index of rats by 3.5‐fold. Fortification did not generally affect the appearance and taste of the breads but decreased other sensory parameters and overall acceptability; the bread sample enriched with 1% amaranth received the highest general acceptance. In conclusion, fortifying wheat bread with the 3 vegetables improves its nutritional quality and can be recommended as a new pathway for the development of more nutritious and healthy bread.https://doi.org/10.1002/fsn3.3753amaranthantioxidant capacitybreadcorianderfortificationglycemic index |
| spellingShingle | P. O. Oyinloye A. S. Ajala N. T. Asogwa Y. J. H. Galani Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat bread Food Science & Nutrition amaranth antioxidant capacity bread coriander fortification glycemic index |
| title | Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat bread |
| title_full | Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat bread |
| title_fullStr | Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat bread |
| title_full_unstemmed | Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat bread |
| title_short | Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat bread |
| title_sort | fortification of dough with moringa coriander and amaranth improves the nutritional composition health benefiting properties and sensory attributes of nigerian wheat bread |
| topic | amaranth antioxidant capacity bread coriander fortification glycemic index |
| url | https://doi.org/10.1002/fsn3.3753 |
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