Zula Aemiro Tadesse, Ayele Dagim Alemayehu, Egigayhu Woinshet Abera
School of Nutrition, Food Science and Technology, Center of Excelence in Human Nutrition, Hawassa University, Ethiopia.
Center of Food Science and Nutrition, Addis Ababa University, Ethiopia.
Int J Food Sci. 2020 Nov 1;2020:9429584. doi: 10.1155/2020/9429584. eCollection 2020.
Breads are made throughout the world. Bread can be prepared from cereal like wheat, maize, and rice. Nowadays, gluten intolerance, requirement of healthy, and nutritious products have increased and interests towards underutilized crops have also been increasing with the aim of improving global food security and to ease an adverse effect of climate changes. Amaranth is one of nutritionally balanced and naturally grown underutilized crops, but it is mainly considered weed in Africa including Ethiopia.
The aim of the study is to develop bread from wheat and Amaranthus and to evaluate proximate composition, antinutritional, microbial, and sensory acceptability of bread. The experiment contained 100% wheat as control and four blending proportions (90% wheat and 10% amaranth, 80% wheat and 20% amaranth, 70% wheat and 30% amaranth, and 60% wheat and 40% amaranth). A complete randomized design is used for proximate composition, antinutritional, and microbial data analysis whereas a randomized complete block design with three replications was applied for sensory acceptability. SAS for windows version 9 was used for data analysis.
The study revealed that moisture, protein, fat, fiber, and antinutritional content were increased as Amaranthus concentration is increased from 10% to 40%. However, carbohydrate, microbial load, and sensory acceptability were decreased. But the gross energy is constant.
From the study, it can be concluded that beside the good nutritional profile of Amaranthus, it has antinutritional content which needs to limit the concentration of Amaranthus in blending with other grains during product development.
面包在世界各地都有制作。面包可以用小麦、玉米和大米等谷物制作。如今，麸质不耐受、对健康营养产品的需求增加，人们对未充分利用作物的兴趣也在增加，目的是改善全球粮食安全并缓解气候变化的不利影响。苋属植物是营养均衡且自然生长的未充分利用作物之一，但在包括埃塞俄比亚在内的非洲，它主要被视为杂草。
本研究的目的是用小麦和苋属植物制作面包，并评估面包的近似成分、抗营养成分、微生物和感官可接受性。实验以100%小麦为对照，设置了四个混合比例（90%小麦和10%苋属植物、80%小麦和20%苋属植物、70%小麦和30%苋属植物、60%小麦和40%苋属植物）。采用完全随机设计进行近似成分、抗营养成分和微生物数据分析，而感官可接受性则采用随机完全区组设计，重复三次。使用Windows版SAS 9进行数据分析。
研究表明，随着苋属植物浓度从10%增加到40%，水分、蛋白质、脂肪、纤维和抗营养成分含量增加。然而，碳水化合物、微生物负荷和感官可接受性降低。但总能保持不变。
从该研究可以得出结论，除了苋属植物具有良好的营养特性外，它还含有抗营养成分，在产品开发过程中与其他谷物混合时需要限制苋属植物的浓度。
