Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder

Abstract

Purpose

Soaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread.

Design/methodology/approach

Different ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite bread samples were assayed for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties.

Findings

Protein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC) and emulsion activity (EA) values of SDMBS powder were also 1.63, 1.78, 4.43 and 1.58 times higher than wheat flour, respectively. The inclusion of different levels of SDMBS powder into wheat flour significantly (p = 0.05) increased the functional properties of composite flours. Bread samples fortified with SDMBS powder exhibited higher values of essential amino acids than the recommendations of World Health Organization/Food and Agriculture Organization/United Nations University (2007). The bread samples containing 10% and 12.5% of SDMBS powder provided 39.23% and 41.15% of the recommended lysine level, respectively. The addition of a higher proportion of SDMBS powder into wheat flour gradually increased the protein and ash contents of the bread samples. Control sample without SDMBS powder (0%) and samples fortified containing 2.5% and 5% of SDMBS powder received the highest scores of overall acceptance, whereas the bread sample with the highest SDMBS powder (12.5%) content received the lowest scores.

Research limitations/implications

The main findings of the current investigation indicated that the addition of 2.5–5% of SDMBS powder into wheat flour enhanced the nutritional and quality characteristics of wheat bread.

Originality/value

SDMBS powder could be incorporated into refined wheat bread to achieve functional bread with significantly higher protein content.

Citation

Ali, R.F.M., Althwab, S.A., Alfheeaid, H.A., El-Anany, A.M., Alhomaid, R.M. and Alharbi, H.F. (2022), "Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder", British Food Journal, Vol. 124 No. 5, pp. 1537-1550. https://doi.org/10.1108/BFJ-06-2021-0697