Using Fruits and Vegetables to Modify the Formulation of Bread: Effects on Physicochemical Properties and Nutritional Value
DOI:
https://doi.org/10.54536/ajth.v3i1.4829Keywords:
Bread, Fruits and Vegetables, Nutritional, Physicochemical Properties, Wheat BranAbstract
Bread remained a global dietary staple, yet conventional formulations predominantly relied on refined wheat flour, which lacked essential nutrients. In Ghana, wheat importation has faced increasing challenges due to economic disruptions and global conflicts, necessitating the development of alternative formulations. This study investigated the incorporation of tiger nuts, dates, coconuts, and ginger (TDCG) in bread production, assessing its physicochemical properties and nutritional composition. A cross-sectional survey involving 198 respondents and laboratory analyses evaluated key nutrients, including moisture, ash, protein, fat, fiber, and minerals. The results indicated that TDCG bread exhibited superior fiber, moisture, and mineral content compared to conventional wheat bread, highlighting its potential as a nutritionally enhanced alternative. The findings emphasized the viability of locally sourced ingredients in improving bread quality, reducing dependence on wheat imports, and promoting food security. These insights provided a foundation for sustainable innovations in bakery product development, benefiting consumers, researchers, and industry stakeholders.
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Copyright (c) 2025 Winifred Blankson, Kate Neequaye, Frances Betty Fraikue, Felix Kudjo Mlagada
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