Assessment of Ultrasound‐Assisted Dried Withania somnifera: Nutritional Value, Functional Characteristics of Supplemented Flour, Dough Rheology, and Sensory Attributes of Flat Unleavened Bread

The rising prevalence of diet‐related health issues, increasing consumer awareness, and climate concerns have led to a growing interest in sustainable health‐promoting foods made from natural substances. Among the various medicinal plants, Withania somnifera (commonly known as ashwagandha) has gained significant attention in this regard due to its potential health benefits. Despite its well‐documented therapeutic properties, its application in staple food formulations remains limited. This study is aimed at exploring the incorporation of ultrasound‐assisted dried W. somnifera leaf, seed, and stem flour into wheat flour for the development of flat unleavened bread, which is the most consumed food product worldwide. Proximate analysis revealed that the leaves of W. somnifera had the highest moisture (24.64%) and ash (3.09%), while the seeds exhibited the highest fat (13.86%) and protein (5.01%). In contrast, the stems were rich in fiber (11.43%) and carbohydrates (60.71%). Mineral analysis showed that the leaves contained the highest calcium content, the seeds were rich in sodium, and the stems had the highest magnesium and potassium. Wheat flour was partially replaced with finely dried flour of the leaves, seeds, and stems of W. somnifera at varying concentrations (2%, 3%, 4%, and 5%). The supplemented flours were evaluated for their functional properties, including bulk density, water and oil absorption capacities, foaming activity and stability, and emulsification activity and stability. In addition, the effects of W. somnifera flour incorporation on dough rheology and the color and sensory characteristics of the final bread were assessed to determine their influence on processing behavior and overall acceptability. Significant variations were observed across all parameters due to the interaction between W. somnifera parts flour and wheat flour. The results indicated that moderate supplementation, particularly at the 2% level, offers an optimal balance of improved functional properties, dough rheology, and color and sensory attributes in flat unleavened breads. These findings highlight the potential for developing nutritionally enriched staple foods through the incorporation of nutritious, sustainable, and underutilized medicinal plant materials.