Development of Breads Fortified in Calcium and High Protein Content through the Use of Bean Flour and Regional Fruits

BASSETT M.N; GUTIERREZ, A.E.; ACUÑA M.E.; ROSSI, A.M.

Biology and Life Sciences Forum

MDPI, St. Alban-Anlage 66, 4052 Basel, Switzerland

Lugar: Basel; Año: 2022

2673-9976

The World Health Organization recommends the consumption of legumes and considers them good allies to achieve food security and reduce malnutrition worldwide. Bread offers the possibility of incorporating ingredients to improve one’s diet without changing their eating habits. The objective of this study was to formulate and elaborate calcium-fortified bread, optimizing nutritional quality using protein supplementation with regionally produced ingredients, which are underutilized for domestic consumption. The variability of the protein quality of wheat flour and its mixtures with bean flour was studied. The proteins, fats, dietary fibre, ashes, and moisture were determined using AOAC methods. Volume, texture, and colour were also evaluated using a Vernier caliper, a TAXT plus Texturometer, and a Colour Quest XE spectrophotometer, respectively. The addition of calcium salts increased hardness, produced lighter crumbs and crust, and did not affect volume. The addition of fruit pulp did modify the colour and volume of the loaves. The moisture, protein, calcium, and sodium content of the baked goods were 42 g, 11.6 g, 443 mg, and 347 mg per 100 g of bread, respectively. A sodium reduction of 30% was obtained with the consequent increase in calcium, both critical nutrients by default. The breads produced are inexpensive and have higher contents of high-quality protein and calcium. Due to their ingredients and their nutritional and textural characteristics, the breads could be incorporated into the diets of vulnerable groups and contribute to the prevention of chronic and/or deficiency diseases. In addition, the use of regional products will encourage local production and therefore support the local economy.