Protein-enriched Arabic bread fortified with detoxified vetch flour

This study investigates the incorporation of detoxified vetch flour into wheat flour for the production of Arabic leavened bread, focusing on its impact on protein enrichment and bread quality attributes. Vetch flour was detoxified using hot water and acetic acid treatments and blended with wheat flour at 10%, 20%, and 30% substitution levels. Standardized baking protocols were followed, and the resulting breads were evaluated for proximate composition, texture, pH, spoilage resistance, and tensile strength over time. The results showed a significant increase in protein content with vetch addition, particularly at 20% and 30% substitution levels, where increases of up to 1.7% over the control were recorded. However, increasing vetch content led to a notable decrease in gluten levels and higher moisture content, contributing to reduced shelf life and altered texture. Blends with higher vetch levels demonstrated increased tensile strength over time, which may reflect staling and firmer, less extensible textures—findings that are consistent with the observed decline in sensory scores for mouthfeel and foldability. The findings suggest that detoxified vetch flour can serve as a functional ingredient to enhance protein content in bread, particularly at moderate substitution levels, without significantly compromising bread quality. This research supports the potential application of vetch in food formulation to address protein deficiency and promote crop diversification in arid regions. Vetch's adaptability to harsh growing conditions makes it an ideal candidate for sustainable agriculture, aligning with the Sustainable Development Goals (SDGs) that focus on zero hunger and promoting resilient agricultural practices.