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

Figures & data

Figure 1. Flow diagram for the preparation of bread.

Table 1. Proximate composition of wheat and samma leaves flours on dry wet basis.

Flour	Moisture (%)	Ash (%)	Protein (%)	Fiber (%)	Fat (%)	CHO (%)	Energy (kcal)
Wheat	11.31 ± 0.17^a	0.70 ± 0.05^c	10.27 ± 0.12^b	0.65 ± 0.02^c	1.95 ± 0.04^b	87.47 ± 0.34^a	358.59 ± 0.50^a
SS	9.08 ± 0.04^b	13.75 ± 0.21^a	26.22 ± 0.44^a	14.74 ± 0.24^b	5.01 ± 0.28^a	40.05 ± 0.25^c	283.03 ± 1.57^b
SO	8.44 ± 0.03^c	13.12 ± 0.08^b	25.68 ± 0.17^a	15.13 ± 0.21^a	4.81 ± 0.37^a	40.91 ± 0.52^b	284.55 ± 1.14^b

SS: sun dried samma leaves flour; SO: oven dried samma leaves flour.

^{a ,b,c}Values are means ± standard deviations (n = 3). Means with different superscripts within a column differ significantly (p < 0.05).

Table 2. Mineral, vitamin C, and β-carotene content of wheat and samma flours on dry wet basis (mg/100 g).

Flour	Ca	Fe	Zn	Mg	Mn	Vitamin C	B-carotene
Wheat	26.82 ± 0.6^c	2.72 ± 0.04^c	1.31 ± 0.02^c	4.44 ± 0.89^c	0.64 ± 0.02^c	1.30 ± 0.50^b	ND
SS	916.26 ± 1.0^a	14.72 ± 5.4^b	1.54 ± 0.04^a	96.48 ± 0.30^a	2.26 ± 0.06^b	34.29 ± 0.50^a	4.74 ± 0.04^a
SO	915.82 ± 2.4^b	14.87 ± 3.0^a	1.49 ± 0.20^b	95.80 ± 0.20^b	2.52 ± 0.40^a	35.79 ± 0.99^a	4.69 ± 0.09^a

SS: sun dried samma leaves flour; SO: oven dried samma leaves flour.

^{a ,b,c}Values are means ± standard deviations (n = 3). Means with different superscripts within a column differ significantly (p < 0.05).

Table 3. Physical characteristics of bread samples.

Bread	Weight (g)	Height (cm)	Loaf volume (ml)	Loaf specific volume (ml/g)	Baking loss (%)
Control	78.03 ± 0.42^a	4.03 ± 0.06^a	205.00 ± 0.10^a	2.63 ± 0.02^a	21.97 ± 0.42^d
SS5	73.50 ± 0.57^bcd	2.47 ± 0.06^c	173.67 ± 0.58^c	2.39 ± 0.06^b	26.50 ± 0.57^abc
SS10	70.63 ± 0.92^d	2.19 ± 0.10^e	144.00 ± 1.00^e	2.04 ± 0.04^c	30.25 ± 0.92^a
SS15	73.45 ± 0.21^abcd	2.00 ± 0.10^de	141.00 ± 1.00^e	1.89 ± 0.05^d	26.55 ± 0.21^abc
SO5	76.57 ± 0.45^ab	3.07 ± 0.12^b	179.33 ± 1.15^b	2.34 ± 0.01^b	23.43 ± 0.45 ^cd
SO10	75.10 ± 1.00^abc	2.17 ± 0.06^d	155.33 ± 1.15^d	2.07 ± 0.03^c	24.90 ± 1.00^bcd
SO15	72.80 ± 0.99 ^cd	2.08 ± 0.10^de	128.33 ± 1.53^f	1.80 ± 0.07^d	27.20 ± 0.99^b

Control: 100% wheat flour; SS: sun dried samma leaves flour; SO: oven dried samma leaves flour; SS5: 5% sun dried samma leaves flour; SS10: 10% sun dried samma leaves flour; SS15: 15% sun dried samma leaves flour; SO5: 5% oven dried samma leaves flour; SO10: 10% oven dried samma leaves flour; SO15: 15% oven dried samma leaves flour.

^{a ,b,c,d,e,f}Values are means ± standard deviations (n = 3). Means with different superscripts within a column differ significantly (p < 0.05).

Table 4. Proximate composition of bread samples on dry wet basis.

Bread	Moisture (%)	Ash (%)	Protein (%)	Fiber (%)	Fat (%)	CHO (%)	Energy (kcal)
Control	9.67 ± 0.11^c	1.69 ± 0.15^d	9.63 ± 0.12^e	0.53 ± 0.12^d	1.84 ± 0.23^d	86.72 ± 0.14^a	361.72 ± 2.33^a
SS5	8.16 ± 0.13^e	2.46 ± 0.15^c	11.86 ± 0.10^d	1.32 ± 0.11^c	2.34 ± 0.01 ^cd	81.96 ± 0.01^b	366.14 ± 0.43^a
SS10	10.58 ± 0.10^b	3.02 ± 0.03^abc	14.42 ± 0.27^c	2.89 ± 0.17^b	2.82 ± 0.10^bc	77.30 ± 0.04^e	349.24 ± 0.28^c
SS15	11.21 ± 0.15^a	3.51 ± 0.05^a	15.64 ± 0.27^b	3.92 ± 0.19^a	3.75 ± 0.18^a	74.08 ± 0.17^g	341.42 ± 0.68^d
SO5	8.72 ± 0.14^d	2.77 ± 0.22^bc	11.98 ± 0.12^d	1.40 ± 0.14^c	2.47 ± 0.16 ^cd	81.46 ± 0.70^c	361.54 ± 0.74^a
SO10	8.84 ± 0.05^d	2.94 ± 0.25^abc	13.85 ± 0.25^c	2.71 ± 0.22^b	2.69 ± 0.13^bc	78.14 ± 0.50^d	356.90 ± 0.57^b
SO15	9.05 ± 0.15^d	3.22 ± 0.05^ab	15.87 ± 0.12^a	3.78 ± 0.21^a	3.73 ± 0.26^ab	73.47 ± 0.19^f	355.73 ± 2.61^b

Control: 100% wheat flour; SS: sun dried samma leaves flour; SO: oven dried samma leaves flour; SS5: 5% sun dried samma leaves flour; SS10: 10% sun dried samma leaves flour; SS15: 15% sun dried samma leaves flour; SO5: 5% oven dried samma leaves flour; SO10: 10% oven dried samma leaves flour; SO15: 15% oven dried samma leaves flour.

^{a ,b,c,d,e,f,g}Values are means ± standard deviations (n = 3). Means with different superscripts within a column differ significantly (p < 0.05).

Table 5. Mineral, vitamin C, and β-carotene content of samma flour substituted bread on dry wet basis (mg/100 g).

Bread	Ca	Fe	Zn	Mg	Mn	Vitamin C	β-carotene
Control	27.33 ± 0.63^g	3.47 ± 0.40^e	1.30 ± 0.04^g	5.00 ± 1.78^g	0.61 ± 0.04^g	0.32 ± 0.50^d	ND
SS5	252.83 ± 2.10^f	3.28 ± 0.60^g	1.39 ± 0.06^f	9.79 ± 0.12^f	0.71 ± 0.02^e	17.74 ± 0.86^bc	1.31 ± 0.06^c
SS10	457.30 ± 2.20^d	4.25 ± 0.40^c	1.43 ± 0.08^d	15.29 ± 0.80^c	0.81 ± 0.06^c	20.59 ± 0.50^a	1.73 ± 0.04^b
SS15	654.32 ± 5.40^b	4.84 ± 0.20^b	1.55 ± 0.05^a	19.24 ± 0.60^a	0.88 ± 0.03^b	21.47 ± 0.86^a	2.15 ± 0.06^a
SO5	253.45 ± 1.80^e	3.36 ± 0.20^f	1.43 ± 0.04^e	10.01 ± 0.30^e	0.70 ± 0.02^f	17.25 ± 0.50^c	1.01 ± 0.16^c
SO10	458.24 ± 8.16^c	3.66 ± 0.28^d	1.45 ± 0.05^c	14.59 ± 0.60^d	0.78 ± 0.03^d	19.82 ± 0.86^ab	1.09 ± 0.15^c
SO15	655.16 ± 1.05^a	5.42 ± 0.48^a	1.51 ± 0.07^b	19.06 ± 2.20^b	0.89 ± 0.05^a	20.77 ± 0.86^a	1.70 ± 0.08^b

Control: 100% wheat flour; SS: sun dried samma leaves flour; SO: oven dried samma leaves flour; SS5: 5% sun dried samma leaves flour; SS10: 10% sun dried samma leaves flour; SS15: 15% sun dried samma leaves flour; SO5: 5% oven dried samma leaves flour; SO10: 10% oven dried samma leaves flour; SO15: 15% oven dried samma leaves flour.

^{a ,b,c,d,e,f,g}Values are means ± standard deviations (n = 3). Means with different superscripts within a column differ significantly (p < 0.05).

Figure 2. Mean score values for sensory acceptability of bread made from different substitution levels of samma leaves flour.

Figure 3. Depicts the different bread samples: control and wheat flour substituted with samma leaves flour at 5 and 10% levels.

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.