Background: - Malnutrition is a major public health issue in developing regions. Purpose – The current study was designed to assess the effect of of addition various levels of dehulled - extruded faba bean powder (DEFB) on the nutritional properties and quality of wheat bread. Design/methodology/approach – Various quantities of DEFB powder (0%- 8%) were incorporated into wheat flour to make composite bread. Chemical composition, mineral content, zas well as amino acids profile of DEFB powder and wheat flour were investigated. The samples of enriched breads were assessed in terms of proximate composition, mineral nutrients, amino acid composition, physical qualities, and sensory aspects. Findings – Protein and ash contents of DEFB powder were shown to be 2.90 and 6.73 times greater than wheat flour.. DEFB powder contains higher quantities of Ca (230 mg/100 g), P (136.06 mg/100 g), Mg (198.00 mg/100 g), K (1325.00 mg/100 g), and Na (80.94 mg/100 g). DEFB powder protein is rich in essential amino acids, such as isoleucine, leucine, lysine, total aromatic amino acids, threonine, and valine. Bread sample enriched with 8% DEFB powder had the highest (12.94%) protein content, on the contrary the un-fortified bread had the lowest (11.58%) protein. The incorporation of DEFB powder at 8% lowered the carbohydrate content considerably (P ≤ 0.05) compared to the control sample without addition.. Mineral nutrient contents were higher in the bread samples containing DEFB powder than control samples. Control samples and bread samples enriched with 2 and 4% DEFB powder had the highest specific volumes. Lysine is still the limiting amino acid in the experimental bread samples, however fortification of wheat flour with DEFB powder reduced the lysine deficiency. Control sample and bread samples enriched with 2% and 4% DEFB powder received the highest scores of overall acceptability, whereas the bread sample with the greatest DEFB powder powder (8%) recorded the weakest scores.
| Published in | World Journal of Food Science and Technology (Volume 6, Issue 2) |
| DOI | 10.11648/j.wjfst.20220602.13 |
| Page(s) | 39-46 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Faba Bean, Wheat, Bread, Functional Food, Amino Acids Protein, Sensory
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APA Style
Rehab Farouk Mohammed Ali, Hassan Mirghani Mousa, Bushra Ebrahim Salih Alkhoraif. (2022). Nutritional and Quality Aspects of Wheat Bread Fortified with Various Levels of Dehulled Extruded Faba Bean (Vicia Faba L.) Powder. World Journal of Food Science and Technology, 6(2), 39-46. https://doi.org/10.11648/j.wjfst.20220602.13
ACS Style
Rehab Farouk Mohammed Ali; Hassan Mirghani Mousa; Bushra Ebrahim Salih Alkhoraif. Nutritional and Quality Aspects of Wheat Bread Fortified with Various Levels of Dehulled Extruded Faba Bean (Vicia Faba L.) Powder. World J. Food Sci. Technol. 2022, 6(2), 39-46. doi: 10.11648/j.wjfst.20220602.13
AMA Style
Rehab Farouk Mohammed Ali, Hassan Mirghani Mousa, Bushra Ebrahim Salih Alkhoraif. Nutritional and Quality Aspects of Wheat Bread Fortified with Various Levels of Dehulled Extruded Faba Bean (Vicia Faba L.) Powder. World J Food Sci Technol. 2022;6(2):39-46. doi: 10.11648/j.wjfst.20220602.13
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Download@article{10.11648/j.wjfst.20220602.13,
author = {Rehab Farouk Mohammed Ali and Hassan Mirghani Mousa and Bushra Ebrahim Salih Alkhoraif},
title = {Nutritional and Quality Aspects of Wheat Bread Fortified with Various Levels of Dehulled Extruded Faba Bean (Vicia Faba L.) Powder},
journal = {World Journal of Food Science and Technology},
volume = {6},
number = {2},
pages = {39-46},
doi = {10.11648/j.wjfst.20220602.13},
url = {https://doi.org/10.11648/j.wjfst.20220602.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220602.13},
abstract = {Background: - Malnutrition is a major public health issue in developing regions. Purpose – The current study was designed to assess the effect of of addition various levels of dehulled - extruded faba bean powder (DEFB) on the nutritional properties and quality of wheat bread. Design/methodology/approach – Various quantities of DEFB powder (0%- 8%) were incorporated into wheat flour to make composite bread. Chemical composition, mineral content, zas well as amino acids profile of DEFB powder and wheat flour were investigated. The samples of enriched breads were assessed in terms of proximate composition, mineral nutrients, amino acid composition, physical qualities, and sensory aspects. Findings – Protein and ash contents of DEFB powder were shown to be 2.90 and 6.73 times greater than wheat flour.. DEFB powder contains higher quantities of Ca (230 mg/100 g), P (136.06 mg/100 g), Mg (198.00 mg/100 g), K (1325.00 mg/100 g), and Na (80.94 mg/100 g). DEFB powder protein is rich in essential amino acids, such as isoleucine, leucine, lysine, total aromatic amino acids, threonine, and valine. Bread sample enriched with 8% DEFB powder had the highest (12.94%) protein content, on the contrary the un-fortified bread had the lowest (11.58%) protein. The incorporation of DEFB powder at 8% lowered the carbohydrate content considerably (P ≤ 0.05) compared to the control sample without addition.. Mineral nutrient contents were higher in the bread samples containing DEFB powder than control samples. Control samples and bread samples enriched with 2 and 4% DEFB powder had the highest specific volumes. Lysine is still the limiting amino acid in the experimental bread samples, however fortification of wheat flour with DEFB powder reduced the lysine deficiency. Control sample and bread samples enriched with 2% and 4% DEFB powder received the highest scores of overall acceptability, whereas the bread sample with the greatest DEFB powder powder (8%) recorded the weakest scores.},
year = {2022}
}
TY - JOUR T1 - Nutritional and Quality Aspects of Wheat Bread Fortified with Various Levels of Dehulled Extruded Faba Bean (Vicia Faba L.) Powder AU - Rehab Farouk Mohammed Ali AU - Hassan Mirghani Mousa AU - Bushra Ebrahim Salih Alkhoraif Y1 - 2022/06/16 PY - 2022 N1 - https://doi.org/10.11648/j.wjfst.20220602.13 DO - 10.11648/j.wjfst.20220602.13 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 39 EP - 46 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20220602.13 AB - Background: - Malnutrition is a major public health issue in developing regions. Purpose – The current study was designed to assess the effect of of addition various levels of dehulled - extruded faba bean powder (DEFB) on the nutritional properties and quality of wheat bread. Design/methodology/approach – Various quantities of DEFB powder (0%- 8%) were incorporated into wheat flour to make composite bread. Chemical composition, mineral content, zas well as amino acids profile of DEFB powder and wheat flour were investigated. The samples of enriched breads were assessed in terms of proximate composition, mineral nutrients, amino acid composition, physical qualities, and sensory aspects. Findings – Protein and ash contents of DEFB powder were shown to be 2.90 and 6.73 times greater than wheat flour.. DEFB powder contains higher quantities of Ca (230 mg/100 g), P (136.06 mg/100 g), Mg (198.00 mg/100 g), K (1325.00 mg/100 g), and Na (80.94 mg/100 g). DEFB powder protein is rich in essential amino acids, such as isoleucine, leucine, lysine, total aromatic amino acids, threonine, and valine. Bread sample enriched with 8% DEFB powder had the highest (12.94%) protein content, on the contrary the un-fortified bread had the lowest (11.58%) protein. The incorporation of DEFB powder at 8% lowered the carbohydrate content considerably (P ≤ 0.05) compared to the control sample without addition.. Mineral nutrient contents were higher in the bread samples containing DEFB powder than control samples. Control samples and bread samples enriched with 2 and 4% DEFB powder had the highest specific volumes. Lysine is still the limiting amino acid in the experimental bread samples, however fortification of wheat flour with DEFB powder reduced the lysine deficiency. Control sample and bread samples enriched with 2% and 4% DEFB powder received the highest scores of overall acceptability, whereas the bread sample with the greatest DEFB powder powder (8%) recorded the weakest scores. VL - 6 IS - 2 ER -
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