Abstract
This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (34.00 ± 0.55–31.42 ± 0.73%) moisture, (13.91 ± 0.19–20.04 ± 0.10%) protein, (3.86 ± 0.02–9.13 ± 0.02%) fat, (2.13 ± 0.02–2.42 ± 0.09%) ash, (80.10 ± 0.018–68.42 ± 0.11%) carbohydrate, and (410.8 ± 0.18–435.96 ± 0.36 kcal) energy. The essential amino acids of the control and SFP breads ranged between 261.75 ± 9.23 and 306.96 ± 6.76 mg/g protein, which satisfies the score recommended by FAO/WHO/UNU (2007). Protein digestibility of the products was assessed using an in vitro assay. The protein digestibility, comma, amino acid score, essential amino acid index, biological value, and nutritional index ranged between 79.96 ± 0.65–80.80 ± 0.99%, 0.15 ± 0.06–0.42 ± 0.06%, 62.51 ± 1.15–76.68 ± 1.40%, 56.44 ± 1.05–71.68 ± 1.10%, 8.69 ± 0.10–15.36 ± 0.21%, respectively. Control and SFP breads contained 60.31 ± 0.21–43.60 ± 0.35 g/100 g total fatty acids (saturated fatty acids) and 13.51 ± 0.10–17.00 ± 0.09 g/100 g total fatty acids (polyunsaturated fatty acids), and SFP breads fulfil the ω-6/ω-3 score recommended by food authority. There was a significant effect of SFP on bread-specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation of SFP into wheat bread decreased the potential glycemic response of bread and increased the antioxidant capacity of bread. In conclusion, this nutrient-rich SFP bread has the potential to be a technological alternative for the food industry.
Highlights
The high protein values of fish make it an important dietary source of essential amino acids, as well as a good source of ω-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
salmon fish (O. tschawytscha) powder (SFP) to the formulations contributed to a significant decrease (p < 0.05) in the carbohydrate content
The addition of SFP significantly increased the protein and energy content of the bread, creating a bread with a higher nutritional value as measured by Protein Digestibility Corrected Amino Acid Score (PDCAAS), biological value (BV), and nutritional index (NI), which make them potentially valuable to be used as a source of protein
Summary
The high protein values of fish make it an important dietary source of essential amino acids (lysine, methionine, and threonine), as well as a good source of ω-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) These nutrients have been shown to have a positive effect on human health, such as prevention of cardiovascular disease, hypertension, cancer, and diabetes, as well as containing micronutrients such as vitamins (A, D, B6, and B12) and minerals (iron, zinc, iodine, selenium, potassium, and sodium) [1]. Throughout the world, bread is an important staple food and widely consumed, and are made from grain-based carbohydrates [5] These cereal products are often low in protein, vitamins, and minerals, and are usually deficient in essential amino acids and fatty acids and, are not a balanced food [6]. This study evaluated the effects of fortification of different levels SFP on the bread nutritional quality including protein, amino acid, fatty acid composition, and in vitro starch and protein digestibility, i.e., the physical characteristics, and its technological and antioxidant properties of bread
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