Formulation and evaluation of cereal-based breads fortified with natural prebiotics from green banana, moringa leaves powder and soya powder

Abstract

Bread is one of the most popular breakfast and snacks item among all over the world population but mostly cereal-based which could be enriched with natural prebiotics and micronutrients using different plant materials. Prebiotics can contribute to healthy guts and better life. Therefore, an attempt has been made to formulate nutritionally improve wheat bread with Whole Green Banana Flour (WGBF), Moringa Leaves Powder (MLP), and Soya Powder (SP) at varying proportions (0–20 %). It has been developed six different breads (S1, S2, S3, S4, S5 and S6) with different combinations of the mentioned ingredients where S1 serves as control, contained only wheat flour. All the six bread formulations were evaluated concerning their biochemical and sensory characteristics along with the proximate analysis of green banana. Protein content was determined using Kjeldahl method, fiber and fat content by AOAC method, vitamin C by titration method and total antioxidant capacity was determined by DPPH method. Although bread with WGBF contains less protein, there is more moisture, ash, and fiber content in contrast to usual bread. To increase the protein ration, MLP and SP were mixed with WGBF and wheat flour. The proximate analysis showed that MLP and SP addition significantly (P<0.05) increased the protein ash, fiber and fat content of bread samples, while the carbohydrate contents of bread decreases compare to control bread (S1). Total antioxidant activity also increased with addition of these natural ingredients. Results of the sensory evaluation indicated that the 10% WGBF, 5% MLP and 10% SP induced bread (S5) was more accepted. In conclusion, addition of bread with WGBF, MLP and SP increased the protein, fiber and antioxidant capacity of conventional bread.