Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp
Bread is primarily made from wheat but can be enriched with dietary fiber and nutrient-rich cereal and plant materials, which are essential for promoting gut health and overall well-being. The study sought to enhance the nutritional profile of wheat bread by including nutrient-dense foxtail millet (...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000486 |
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| author | Md. Jaynal Abedin Jannatul Tajria Abu Tareq Mohammad Abdullah Mohammad Tariqul Hassan Tasnim Farzana |
| author_facet | Md. Jaynal Abedin Jannatul Tajria Abu Tareq Mohammad Abdullah Mohammad Tariqul Hassan Tasnim Farzana |
| author_sort | Md. Jaynal Abedin |
| collection | DOAJ |
| description | Bread is primarily made from wheat but can be enriched with dietary fiber and nutrient-rich cereal and plant materials, which are essential for promoting gut health and overall well-being. The study sought to enhance the nutritional profile of wheat bread by including nutrient-dense foxtail millet (FM) and ripe banana pulp (RBP). Five distinct breads were made using various combinations of these ingredients. The inclusion of RBP and foxtail millet flour (FMF) in the bread samples resulted in significantly (p < 0.05) increased amounts of protein (18.92 to 20.92 g/100 g), dietary fiber (13.69 to 18.57 g/100 g), and minerals such as potassium, iron, and zinc. DPPH scavenging activity, total phenolic, flavonoid, and antioxidant content all showed a significant (p < 0.05) increase in overall antioxidant activity after these ingredients were added. The concentration of FMF increased hardness, adhesiveness, and chewiness while decreasing cohesiveness and springiness. The results showed that adding FMF from wheat flour up to a 25 % level could be a useful ingredient, making breads that tasted good and had satisfactory sensory qualities. To summarize, the inclusion of FMF and RBP in regular bread increased nutrient content and phytochemicals, boosting health benefits and reducing food insecurity. |
| format | Article |
| id | doaj-art-dca2b4ea058a455d94d85bb5ba12865e |
| institution | DOAJ |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-dca2b4ea058a455d94d85bb5ba12865e2025-08-20T02:55:45ZengElsevierFood Chemistry Advances2772-753X2025-03-01610093210.1016/j.focha.2025.100932Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulpMd. Jaynal Abedin0Jannatul Tajria1Abu Tareq Mohammad Abdullah2Mohammad Tariqul Hassan3Tasnim Farzana4Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, BangladeshCorresponding author.; Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, BangladeshBread is primarily made from wheat but can be enriched with dietary fiber and nutrient-rich cereal and plant materials, which are essential for promoting gut health and overall well-being. The study sought to enhance the nutritional profile of wheat bread by including nutrient-dense foxtail millet (FM) and ripe banana pulp (RBP). Five distinct breads were made using various combinations of these ingredients. The inclusion of RBP and foxtail millet flour (FMF) in the bread samples resulted in significantly (p < 0.05) increased amounts of protein (18.92 to 20.92 g/100 g), dietary fiber (13.69 to 18.57 g/100 g), and minerals such as potassium, iron, and zinc. DPPH scavenging activity, total phenolic, flavonoid, and antioxidant content all showed a significant (p < 0.05) increase in overall antioxidant activity after these ingredients were added. The concentration of FMF increased hardness, adhesiveness, and chewiness while decreasing cohesiveness and springiness. The results showed that adding FMF from wheat flour up to a 25 % level could be a useful ingredient, making breads that tasted good and had satisfactory sensory qualities. To summarize, the inclusion of FMF and RBP in regular bread increased nutrient content and phytochemicals, boosting health benefits and reducing food insecurity.http://www.sciencedirect.com/science/article/pii/S2772753X25000486BreadFoxtail milletTextureAntioxidantSensory attributes |
| spellingShingle | Md. Jaynal Abedin Jannatul Tajria Abu Tareq Mohammad Abdullah Mohammad Tariqul Hassan Tasnim Farzana Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp Food Chemistry Advances Bread Foxtail millet Texture Antioxidant Sensory attributes |
| title | Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp |
| title_full | Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp |
| title_fullStr | Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp |
| title_full_unstemmed | Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp |
| title_short | Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp |
| title_sort | enhancing nutritional and antioxidant properties of wheat bread the role of foxtail millet and ripe banana pulp |
| topic | Bread Foxtail millet Texture Antioxidant Sensory attributes |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25000486 |
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