Alfalfa Sprouts and Seeds Valorization in Enriched Sourdough Bread

Alfalfa (Medicago sativa) sprouts and seeds are valued for their rich nutritional profile, providing proteins, dietary fiber, polyunsaturated fatty acids, vitamins, and minerals. This study investigated the potential of using alfalfa sprout flour (AGF) and alfalfa seed flour (ASF) in wheat-based bread formulations, combined with sourdough fermentation using Lactiplantibacillus plantarum ATCC 8014, Saccharomyces cerevisiae, or their co-culture. Twelve experimental bread samples were prepared with varying levels of AGF (0–15 g) and constant ASF content (5 g). The contents of protein, total free amino acids, total dietary fiber, micro/macroelements, maltose, glucose, fructose, organic acids, ethanol, total free phenolic compounds, antioxidant activity, and sensorial attributes were assessed to explain the influence of inoculum type and the addition of AGF and ASF in bread samples. The results indicated that both AGF and ASF enhanced the bread's content in protein by 1.03 to 1.27 times, total free amino acid by 1.08 to 2.1 times, dietary fiber by 1.12 to 1.85 times, minerals, and polyphenols by 1.12 to 2.36 times. Bread samples with moderate AGF inclusion (5 g) fermented with S. cerevisiae were most appreciated by the sensory panel, suggesting a balance between nutritional enrichment and desirable organoleptic properties. This approach highlights the potential of alfalfa and microbial fermentation in developing functional bakery products with enhanced nutritional and sensory qualities.