Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health-benefiting properties, and sensory attributes of Nigerian wheat bread.

Journal article

Oyinloye, P O, Ajala, A S, Asogwa, N T and Galani Yamdeu, J. 2023. 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. 12 (1), pp. 615-626. https://doi.org/10.1002/fsn3.3753
AuthorsOyinloye, P O, Ajala, A S, Asogwa, N T and Galani Yamdeu, J.
AbstractConsumption 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. [Abstract copyright: © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.]
Keywordsamaranth; moringa; glycemic index; antioxidant capacity; bread; fortification; coriander
Year2023
JournalFood Science & Nutrition
Journal citation12 (1), pp. 615-626
PublisherWiley
ISSN2048-7177
Digital Object Identifier (DOI)https://doi.org/10.1002/fsn3.3753
https://doi.org/FSN33753
Official URLhttps://doi.org/10.1002/fsn3.3753
Publication dates
Print06 Nov 2023
Online06 Nov 2023
Publication process dates
Deposited09 Nov 2023
Accepted27 Sep 2023
Publisher's version
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Open
Output statusPublished
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Publications router: Date 2023-09-27 of type 'accepted_date' included in notification.
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Publications router: Date 2023-05-15 of type 'received' included in notification
Publications router: Date 2023-09-13 of type 'revised' included in notification
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Licensehttp://creativecommons.org/licenses/by/4.0/
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