Bread is a dietary staple consumed worldwide; it offers a vast potential as a vehicle for nutritional enrichment. A previous study developed by Espinosa-Ramírez et al., 2022, delves into the substitution of wheat flour with raw (ARF) or germinated (AGF) ayocote bean flour (Phaseolus coccineus) to enhance the nutritional value of bread without compromising its quality and sensorial appeal.
Nutritional benefits of Ayocote Beans un Bread fomulation
Ayocote beans are rich in proteins, carbohydrates, fiber, and bioactive compounds, such as phenolic and flavonoids, which offer antioxidant and potential anticancer properties. Incorporating these beans into bread formulation improved significantly their nutrition profile.
Substituted breads exhibited up to 13% higher protein content, a 51% increase in mineral content, and a 132% rise in crude fiber compared with standard wheat bread. Particularly, the limiting amino acids score enhancement up to 70%, increasing the protein digestibility according to corrected amino scores (PDCAAS) evaluation. Resistant starch levels rose, making bread with better-controlled carbohydrate digestion and potential glycemic regulation.
Germination Process Enhances Nutritional Quality of Bread
The germination process ameliorated the bread’s nutritional quality by increasing nutrient bioavailability and reducing antinutritional factors. Breads with germinated flour showed improved taste and smell consequential to enzymatic hydrolysis, which released simple sugars and reduced undesirable flavors, achieving sensory scores similar to traditional bread, particularly with 10 % AGF substitution.
Breadmaking properties.
Substitution levels influenced bread’s physical and sensory characteristics. Lower levels (10-20%) maintained dough stability and acceptable sensory properties, while higher levels (30%) reduced bread volume, darkened crumb coloration, and increased firmness due to gluten dilution and hydrophobic components in ayocote flour.
Broader implications: Nutritional Benefits of Substituting Wheat Flour with Ayocote Bean
In the quest for sustainable food sources, the study realized by Espinosa-Ramirez et al., 2022 explores underutilized legumes. Its nutritional properties and adaptability to bread formulations make it a promising option for enhancing food systems. Studies like this showcase the bean´s value in bridging gaps in nutrition and sustainability.
In brief, substituting wheat flour with raw or germinated ayocote bean offers a practical approach to enhancing nutritional value without sacrificing consumer appeal, addressing the incorporation of nutriments deficiencies in diverse populations.
