Nutritional evaluation of fortified bread from soy-cheese, pineapple and wheat blends

Abstract

Fortified foods have shown significant benefits, particularly in reducing the prevalence of nutrient-related diseases like iron deficiency anemia, vitamin A deficiency, and calcium insufficiency. Bread, a staple food in many diets worldwide, has emerged as a particularly effective vehicle for fortification due to its wide consumption and adaptability to nutrient enhancement. The aim of this study is to investigate the nutritional evaluation of fortified bread from soy-cheese, pineapple rind and wheat blends. Pineapple rind was prepared and soy-cheese was made by sorting and cleaning soybeans, followed by drying, milling, and sifting to produce flour. Bread samples were then prepared using a blend of wheat flour, soy- cheese flour, and pineapple rind in the following ratios: 91:5:4, 82:10:8, 73:15:12, and 64:20:16. A control bread sample was made from 100% wheat flour. All bread samples were analyzed for mineral, vitamin, and proximate composition. The incremental addition of soy cheese and pineapple rind led to notable improvements in the levels of calcium (74mg/100g) and iron (13 mg/100g), while also increasing the vitamin content, especially thiamine (2.25 mg/100g) and riboflavin (2.09 mg/100g) compared to 100% wheat sample. The proximate composition also showed an increase in protein (22.46 g/100g) and fiber (3.19 g/100g) content in the fortified samples. The fortification of wheat bread with soy cheese and pineapple rind offers a viable strategy for improving the nutritional value of bread while providing functional benefits.