Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders

Abstract

The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation. The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods. The addition of vegetable powders significantly increased the protein (9.50 to 13.93%), fibre (1.81 to 4.00%), ash (1.05 to 2.38%), and fat (1.27 to 2.00%). Supplementation with vegetable powder however significantly decreased ( < 0.05) the carbohydrate and moisture contents. Significant ( < 0.05) increases were recorded for all evaluated minerals as the level of vegetable powder increased. Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity. Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation. This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created.

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

“…A positive correlation was observed between the antioxidant capacity as assessed using the FRAP and DPPH· methods and the TPC at days 1 ( r 2 = 0.977 and r 2 = 0.962, respectively) and 7 post‐baking ( r 2 = 0.741 and r 2 = 0.748, respectively). Similar results were reported by Odunlade et al () and Alashi et al () who obtained breads with increased TPC after incorporation of leafy vegetable powders, namely Amaranthus viridis , Solanum macrocarpon , and Telfairia occidentalis , at flour substitution levels ranging from 1% to 3% (w/w). Increased TPC was also observed in breads containing broccoli sprouts (Gawlik‐Dziki et al, ).…”

“…Previous studies observed an increase in the moisture content of breads after inclusion of powdered tomato co‐products into their formulation (Majzoobi, Ghavi, Farahnaky, Jamalian, & Mesbahi, ). In turn, Odunlade et al () observed a decrease in the moisture content of breads containing dried leafy vegetables at flour substitution levels ranging between 1% and 3% (w/w). As expected, a decrease in the moisture content was observed at day 7 because of bread staling ( p < 0.05).…”

“…Post hoc analyses showed that both broccoli‐containing breads had significantly higher antioxidant capacities compared to the plain bread ( p < 0.05). Odunlade et al () observed an increase in the antioxidant potential of breads after inclusion of leafy vegetables into their formulation. The maximum increase in antioxidant activity assessed using the FRAP assay was observed after substitution of 3% (w/w) of the flour with powdered Telfairia occidentalis and varied from 126 µg/g in the control sample to 134 µg/g in the enriched bread.…”

“…(p < 0.05) Odunlade et al (2017). observed an increase in the antioxidant potential of breads after inclusion of leafy vegetables into their formulation.…”

Quality of wheat bread enriched with onion extract and polyphenols content and antioxidant activity changes during bread storage

“…The introduction of various additives to wheat bread formula may influence on its quality attributes, including its yield, volume and sensory evaluation (Karolini‐Skaradzińska et al , ; Odunlade et al , ; Lin & Zhou, ; Prokopov et al , ; Zain et al , ). In the present study, changes in bread yield and volume after formula enrichment with 0.5% and 1.0% OE were insignificant.…”