Effect of samma (Urtica simensis) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread

Abstract

Bread is extensively consumed food that could benefit from being supplemented with a variety of nutrients that are lacking. Making bread with samma leaf flour could be one way to combat malnutrition, particularly in regard to shortages in protein and minerals. The current study aimed to fortify wheat bread with samma leaves flour. The samma leaves flour (sun and oven dried) at three fortification levels [5, 10, and 15% (w/w)] were added using factorial experiment and were blended and co-fermented for bread baking using 100% wheat flour as a control. The breads were subjected to analysis of physical properties, proximate composition, minerals, vitamin C, β-carotene contents, and sensory evaluation. The results revealed that wheat bread substituted with samma leaves flour at 5, 10, and 15% showed a significant (p < 0.05) effect on the protein, crude fiber, ash, fat, minerals, vitamin C, and β-carotene contents. With an increase in samma leaves flour substitution levels, a significant increase in the protein, crude fiber, ash, minerals, β-carotene, and vitamin C contents of the breads was observed. Bread with high minerals, vitamin C, and β-carotene contents can be obtained by 15% samma leaves flour substitution. Bread sensory attributes were significantly (p < 0.05) influenced by samma leaves flour substitution levels. Bread crumb color, taste, and its texture, a key sensory attributes for breads were reduced from control bread with samma leaves flour blending increased. The outcome showed that 5% samma leaves flour substitution could result in breads with acceptable sensory qualities when compared to the control bread.

Keywords:

• Bread
• flour
• fortification
• mineral
• nutritional
• samma leaves
• sensory

REVIEWING EDITOR:

• M. Luisa Escudero-Gilete, Universidad de Sevilla, Spain

SUBJECTS:

• Nutrition
• Nutraceuticals and Functional Foods
• Food Analysis
• Food Additives and Ingredients
• Food Engineering
• Food Manufacturing and Related Industries

Acknowledgments

The authors would like to extend their gratitude to the technical and academic staff of the Food Processing Laboratories for their valuable advice, support, and provision of necessary facilities to conduct this study. They also express sincere appreciation to the individuals who participated in the sensory evaluation of the bread samples, as their contribution was instrumental to the study.

Ethical approval

The panelists’ free consent was obtained for the product’s sensory evaluation.

Consent for publication

Not applicable.

Author contributions

The study was conceptualized by A.T. and A.A., who were also responsible for sample collection, laboratory analysis, compiling results, and contributing to the discussion and revision of the manuscript. A.T. and G.M. conducted the statistical analysis, interpreted and described the findings, and edited the manuscript. G.M. and A.A. provided interpretation of the findings, as well as material and technical support. All authors have thoroughly read and agreed to the published version of the manuscript.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

All the data presented in the manuscript are available within the manuscript itself. However, if there is a need for additional data, it can be obtained from the corresponding author upon request via email.

Additional information

Funding

The research carried out in this study received financial support from the Bahir Dar Food and Nutrition Research Center, Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia. The requested funding amount for this study was 140,990.00 ETB.

Notes on contributors

Abebaw Teshome Tiruneh

Abebaw Teshome Tiruneh is employed as a senior lecturer in the Department of Food Engineering, Bahir Dar University, Institute of Technology, Ethiopia. His research experience includes postharvest management, grain science and technology, food fortification, food product development and preservation, and value additions.

Getnet Mekuria Mengie

Getnet Mekuria Mengie is a senior lecturer in the Department of Applied Human Nutrition, Bahir Dar University, Institute of Technology, Ethiopia. His research interst is nutrition and public health.

Abebaw Ayele Negatu

Abebaw Ayele Negatu is a lecturer in Food Engineering Department at Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia. He conducts research in Food Processing, Postharvest Technology, Food Preservation, Nutrition, and New Food Product Development.