What question did this study set out to answer?

The aim is to evaluate the nutritional and functional properties of composite bread made from alternative flours.

July 2, 2026Discover FoodOpen Access

Nutritional and functional evaluation of composite bread enriched with wheat, unripe plantain, amaranth, and tiger nut flours

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Randomized trial investigates nutritional and functional properties of bread enriched with alternative flours, suggesting health benefits.

The aim is to evaluate the nutritional and functional properties of composite bread made from alternative flours.
Four bread formulations were prepared including commercial control and alternative flour blends.
Nutritional analyses included proximate, mineral, phytochemical, and amino acid composition using HPLC.
Sensory evaluation was conducted to assess consumer acceptability.
WPAT 4 had the highest protein content at 11.28 g/100 g and essential amino acids at 28.71 mg/100 g.
Antioxidant activity was highest in WPAT 4, with DPPH at 61.38% and FRAP at 129.31 µmol Fe²⁺/g.
Sensory evaluation showed commercial bread was more accepted in taste and texture compared to composite breads.

Oluwadunsin et al. (2026) studied this question.

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Randomized trial investigates nutritional and functional properties of bread enriched with alternative flours, suggesting health benefits.