Title : Enhanced nutritional bread formulations: Evaluating wheat, maize, soyabean blends for improved protein and fiber content
Abstract:
Bread made solely from wheat flour remains the staple in Nigeria, yet its low protein and fiber content and the rising cost of wheat imports pose significant nutritional and economic concerns. This study explores the innovative integration of maize and soybean flour into wheat-based bread to enhance nutritional quality while maintaining consumer acceptability.
Eight composite formulations (9:5:5, 8:15:5, 8:10:10, 8:5:15, 7:25:5, 7:20:10, 7:15:15, 7:10:20) were developed and analyzed against 100% wheat flour bread. The formulations were evaluated for functional properties, proximate composition, physical attributes, sensory characteristics, pasting properties, and shelf life stability. Results indicated that protein content increased significantly (8.75%–29.17%), with the 70% wheat, 20% maize, and 10% soybean blend (T6) exhibiting the highest protein content. Sensory evaluation confirmed that T6 was organoleptically preferred, with acceptability comparable to the control. Shelf life analysis showed that all formulations remained stable for five days before visible mold growth.
These findings underscore the practical application of wheat-maize-soybean blends in formulating cost-effective, nutritionally superior bread. By addressing protein-energy malnutrition and reducing dependence on wheat imports, this research provides a sustainable solution for improving food security and affordability in Nigeria. The study’s outcomes offer valuable insights for the baking industry, policymakers, and nutritionists seeking to enhance dietary diversity and economic sustainability.
