Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable...

Area of Science:

• Food Science
• Nutritional Science
• Agricultural Science

Background:

• Wheat flour is a staple food, but its nutritional profile can be enhanced.
• Lupin flour is recognized for its rich nutritional and phytochemical content.
• Incorporating alternative flours offers opportunities to improve bread's health benefits.

Purpose of the Study:

• To evaluate the impact of substituting wheat flour with lupin flour (10%, 20%, 30%) on bread properties.
• To assess nutritional, phytochemical, rheological, technological, and sensory characteristics.
• To determine consumer acceptability of lupin-wheat composite breads.

Main Methods:

• Analysis of proximate composition, fatty acids, total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC).
• Rheological properties of dough assessed using the Mixolab system.
• Sensory analysis using a 5-point hedonic scale for consumer acceptability.

Main Results:

• Lupin addition improved nutritional content (proteins, lipids, minerals) and increased TPC, TFC, and AA, with the 30% substitution showing highest functional attributes.
• Bread volume and porosity decreased with increasing lupin content, while elasticity and H/D ratio showed specific ranges.
• Dough rheology indicated moderate stability and proper kneading behavior.
• The 10% lupin flour bread received the highest general acceptability score (4.73) compared to control (4.43).

Conclusions:

• Lupin flour is a valuable ingredient for enhancing the nutritional and functional quality of composite bread.
• Moderate levels of lupin flour (10%) optimize sensory acceptability while providing health benefits.
• Further research can explore optimizing processing parameters for lupin-wheat breads.