Effect of blending ratios of roasted and unroasted lupine flour on the physicochemical properties, antinutritional factors, and organoleptic qualities of wheat-lupine composite bread
2025
Biresaw Demelash Abera | Zemenu Tadesse Adimas | Mekuannt Alefe Adimas | Aderaye Jembere Alemayehu | Mengistu Gizaw Geletu
Lupine (Lupineus spp.), a legume rich in protein and dietary fiber, has gained attention as a functional ingredient in bakery products like bread. However, the physico chemical and sensory attributes of composite bread is affected by incorporation of blending ratios of both roasted and unroasted lupine flour. Therefore, this study investigates the effects of blending ratios of roasted and unroasted lupine on the physicochemical composition and organoleptic qualities of composite bread. The unroasted and roasted lupine flour was blended with wheat flour at substitution levels of 10 %, 20 %, and 30 % to produce composite bread. Proximate analysis revealed that roasting significantly reduced moisture content while increasing protein content (21.95 %) and slightly reducing anti-nutritional factors (1.25, 41.12 and 40.98 % for total alkaloids, phytate and tannins, respectively) at RLWB30. Sensory result indicated that bread made with roasted lupine flour at RLWB30 achieved optimal acceptability in terms of color and flavor while the maximum overall quality (6.3) was obtained at RLWB20. These results contribute to expanding the utilization of lupine, addressing global demands for protein-rich and nutrient-dense with low-cost bread.
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