BREAD ENRICHMENT WITH INDIGENOUS CROPS: IMPLICATIONS FOR NUTRITION AND PUBLIC HEALTH

This study evaluated soy okara, a by-product of soybean processing, as a nutritional and functional enhancer in wheat bread formulations for affordable, health-oriented consumption. Four bread formulations were developed: WSB1 (100% wheat), WSB2 (90% wheat: 10% soy okara), WSB3 (80% wheat: 20% soy okara), and WSB4 (70% wheat: 30% soy okara). Proximate composition, functional properties, physical characteristics, and sensory attributes were analyzed using ANOVA and Duncan’s Multiple Range Test (p < 0.05) under a Completely Randomized Design. Results showed increased protein (9.38% to 13.76%), fat (3.81% to 7.21%), and fiber (3.0% to 4.60%) with higher okara levels, while carbohydrate content decreased. Functional properties improved up to 20% okara substitution but declined at 30%. Loaf volume and specific volume peaked in WSB2. Sensory evaluation indicated WSB1 and WSB2 were most preferred, with WSB2 achieving the highest overall acceptance. Incorporating soy okara at 10–20% enhanced nutritional and functional qualities without compromising sensory or physical attributes. WSB2 (90% wheat, 10% okara) offered an optimal balance of nutrition and acceptability, supporting the use of soy okara as a cost-effective ingredient to develop nutrient-enriched bread for low-income, health-conscious populations and combating malnutrition.