Effect of blending ratio and baking temperature on nutritional quality and sensory acceptability of bread developed from the blends of wheat, sweet lupine flour and moringa leaf powder

Bread, a global staple, is primarily made from wheat flour, which provides gluten but limited nutritional value. This study aimed to enhance bread nutrition and reduce wheat dependence by incorporating moringa leaf powder (MLP) and sweet lupine (SL). The effects of blending ratios and baking temperatures on physicochemical, microbiological, and sensory properties were investigated. Blends included 79–88% wheat flour, 5–20% sweet lupine, and 1–7% moringa, baked at 200–240 °C. Results showed significant differences (p < 0.05) across treatments. Nutritional composition ranged from 9.67 to 16.12% protein, 0.46–2.00% fiber, 1.26–2.96% fat, 1.65–2.76% ash, 33.06–169.27 mg/100 g calcium, 1.02–1.62 mg/100 g zinc, and 3.87–6.43 mg/100 g iron. The highest protein (16.12%) and fiber (2.00%) were obtained from bread with 79% wheat, 20% SL, and 1% MLP baked at 240 °C. Baking reduced anti-nutritional factors, improving nutrient bioavailability. Tannin, phytate, and alkaloid levels ranged from 25.43 to 200.77 catechin eq/100 g, 39.92–129.73 mg/100 g, and 1.11–1.92 mg/100 g, respectively. Sensory evaluation identified the same formulation as most preferred. Thus, composite bread with 79% wheat, 20% SL, and 1% MLP offers improved nutrition and acceptability for industrial applications.