Nutritional Enhancement of White Bread Using Little Millet Flour and Papaya Leaf Powder: A Comprehensive Analysis of Proximate Composition and Physico-Chemical Properties

This research aimed to improve the nutritional value of white bread through the use of underutilized plants, specifically papaya leaf powder (PLP) and little millet flour (LMF) ). Three formulations were tested: S0 (control 65% Refined WheatFlour), S1 (30:30:1 ratio of Refined Wheat Flour, LMF, and PLP), and S2 (20:30:1 ratio of Refined Wheat Flour, LMF, PLP). The bread was prepared using ingredients such as Refined Wheat Flour, LMF, PLP, Psyllium Husk, Corn Starch, Butter, Salt, Sugar, Fat, and Milk Powder. The prepared bread underwent various analyses including Proximate (Moisture, Protein, Fat, Ash, Crude Fiber, and Carbohydrates), Microbiological (Total Bacterial Count , Yeast and Mold Count), Physio-Chemical (pH, Titratable Acidity, and Water Holding Capacity), Antioxidant Test (DPPH assay), Shelf Life (self-assessed), and Sensory Evaluation by a panel of judges from Hindustan Institute of Technology and Science. All tests were performed in triplicate. Results indicated that S1 was dominant and was highly favored by consumers. In conclusion, enriched bread with LMF and PLP significantly enhanced antioxidant levels, shelf life, total energy, and sensory attributes like flavor, taste, and texture. This novel-functional product offers promising health benefits.