POWDER FROM GROUND ALFALFA SPROUTS AS A SOURCE OF MACRONUTRIENTS FOR BREAD ENRICHMENT
Abstract The article deals with powder from ground alfalfa sprouts as a source of macronutrients for bread enrichment. It is revealed that by adding alfalfa powder to wheat flour of the highest grade of “Mehriban” trademark it is possible to enrich bread with macronutrients necessary for human body. Comparative analysis of macronutrients quantity in alfalfa powder and flour has shown that knowing the value of macronutrients quantity increase in powder and flour, as well as their deviation from the daily requirement will allow to regulate the ratio of powder and flour in the recipe.
Publication Details
- Journal
- Zenodo (CERN European Organization for Nuclear Research)
- Published
- 2025-05-26
- DOI
- https://doi.org/10.5281/zenodo.15553091
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00