Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

The increasing demand for functional bakery items, as well as interest in nutrient‐dense health‐promoting flour alternatives, has fueled the development of composite flour systems for bread production. This study looked at the nutritional composition, functional characteristics, and anti‐hypercholesterolemic potential of sourdough breads made using mixes of unripe plantain ( Musa paradisiaca ), tiger nut ( Cyperus esculentus ), and fenugreek ( Trigonella foenum‐graecum ) flours. The composite flour blends exhibited significant differences ( p < 0.05) in pasting characteristics, with the 50% unripe plantain +39.4% tiger nut +10.6% fenugreek (50UP + 39.4TN + 10.6FG) blend showing the highest peak viscosity (2593.20 RVU). Blends containing more than 60% unripe plantain demonstrated superior stability and setback ratios, indicating better thermal and retrogradation behavior. Sourdough breads produced from these blends showed enhanced textural qualities compared with 100% wheat bread, including improved springiness (0.74–0.76 cm) and reduced firmness, suggesting a softer and more desirable crumb structure. Nutritional studies found that enriched breads contained increased quantities of dietary fiber, vital minerals, and bioactive components. Furthermore, feeding trials revealed that composite‐flour sourdough breads helped to lower serum cholesterol markers, highlighting their anti‐hypercholesterolemic properties. Overall, these data show that integrating unripe plantain, tiger nut, and fenugreek flours considerably improves the functional and health‐promoting properties of sourdough bread.