Oyinloye P O, Ajala A S, Asogwa N T, Galani Y J H
Department of Food Science and Engineering Ladoke Akintola University of Technology Ogbomoso Nigeria.
School of Allied and Public Health Professions, Faculty of Medicine, Health and Social Care Canterbury Christ Church University Canterbury UK.
Food Sci Nutr. 2023 Nov 6;12(1):615-626. doi: 10.1002/fsn3.3753. eCollection 2024 Jan.
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.
食用面包可能与一些健康问题相关，而通过用富含营养和生物活性化合物的植物对其进行强化，可以改善这些问题。本研究调查了用3种叶菜类蔬菜强化面包对尼日利亚小麦面包品质的影响。将香菜、辣木和苋菜的叶粉分别以0%（对照）、1%、3%、5%或7%的比例添加到小麦面团中，然后将得到的混合物用于烘焙蔬菜面包，随后对这些面包进行了近似成分、矿物质、总酚、抗氧化活性、还原糖、血糖指数和感官评价分析。结果表明，蔬菜强化显著增加了面包的灰分（从对照面包的0.84%增至强化面包的1.93%）、粗纤维（从1.68%增至3.29%）以及具有重要营养意义的矿物质钙、镁、磷、铁和锌（分别增加了5.2倍、5.1倍、18.1倍、4.1倍和14.0倍）；它降低了碳水化合物含量（从65.65%降至43.16%）、粗脂肪含量（从2.25%降至0.44%）以及热量值（从1239.65降至1125.19 kJ/100 g），对蛋白质和水分含量影响很小或没有影响。这种强化还改善了面包的生物活性特性，表现为酚类含量显著更高（从0.40增至13.95 mg/100 g没食子酸当量）以及抗氧化活性增强。添加了5%和7%蔬菜粉的复合面包的还原糖含量显著降低了1.1至3.4倍，选用添加7%辣木的面包配方使大鼠的血糖指数降低了3.5倍。强化一般不会影响面包的外观和味道，但会降低其他感官参数和总体可接受性；添加1%苋菜的面包样品获得了最高的总体接受度。总之，用这3种蔬菜强化小麦面包可改善其营养品质，可作为开发更营养健康面包的新途径加以推荐。
