Nutritional Profile and Sensory Properties of Sourdough Bread from Composite Flour of Wheat, Soybeans and Sunflower Seeds
DOI:
https://doi.org/10.54536/ajfst.v5i2.8663Keywords:
Amino Acids, Antinutrients, Bread, Sunflower Seeds, SourdoughAbstract
This study focused on improving the nutritional quality of bread through the use of composite flours and sourdough technology. The research aimed to evaluate the nutritional profile and sensory properties of sourdough bread produced from composite flour of wheat, soybeans, and sunflower seeds. Wheat flour was partially substituted with soybean flour at varying ratios (0-30%), while sunflower seed flour was kept constant at 10%, and a sourdough starter culture was incorporated. The bread samples produced were analyzed for physicochemical properties, proximate composition, essential amino acids, antinutritional factors, mineral content, and sensory attributes using standard laboratory and statistical methods. The findings showed that increasing the inclusion of soybean and sunflower seed flour improved protein (9.13 – 18.92%), fibre, ash, fat, essential amino acids, and mineral contents (such as calcium, iron, and zinc), while reducing carbohydrate content. Processing kept antinutritional factors at low, safe levels. However, loaf volume and sensory acceptability decreased with higher substitution levels, with commercial bread recording the highest sensory scores. Composite sourdough bread enriched with soybean and sunflower seed flour significantly improved the nutritional quality and demonstrated the potential to combat malnutrition.
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