Ukrainian Dietary Bread with Selenium-Enriched Soya Malt

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Agricultural Science

Background:

• Selenium is an essential trace element crucial for human health.
• Dietary selenium intake is a public health concern in certain regions.
• Fortification of staple foods like bread offers a viable strategy to improve selenium status.

Purpose of the Study:

• To develop a method for producing selenium-enriched soya malt.
• To evaluate the impact of selenium-enriched soya malt on bread quality and sensory attributes.
• To assess the potential of this fortified bread to contribute to the recommended daily selenium intake.

Main Methods:

• Soya beans were soaked in sodium hydroselenite solution, germinated, dried, and ground to produce selenium-enriched soya malt.
• The selenium content and distribution in the soya malt were analyzed.
• Wheat bread was produced with varying percentages of selenium-enriched soya malt, and its quality was compared to control bread.
• Microbial activity in leaven with enriched malt was assessed.

Main Results:

• Selenium-enriched soya malt powder contained 15-18 μg Se/g, primarily in the protein fraction.
• Addition of enriched malt enhanced yeast and lactic acid bacteria activity in leaven.
• Wheat bread with enriched malt exhibited improved quality, including a pleasant aroma and soft texture.
• A daily intake of 277g of fortified bread could provide 30-50% of the recommended daily selenium allowance.

Conclusions:

• Selenium-enriched soya malt can be effectively produced using a simple processing method.
• Incorporating selenium-enriched soya malt into wheat bread improves its sensory qualities and microbial activity.
• This fortified bread represents a promising approach to address selenium deficiency in vulnerable populations.