Nutritional and functional evaluation of composite bread enriched with wheat, unripe plantain, amaranth, and tiger nut flours

This study investigated the nutritional, phytochemical, antioxidant, functional, pasting, amino acid, and sensory properties of composite bread enriched with wheat, unripe plantain, amaranth, and tiger nut flours. Four bread formulations were prepared: a commercial bread control (C1), 100% wheat sweetened with tiger nut (W1), and two composite blends (WPAT 3 and WPAT 4) with varying ratios of wheat and the alternative flours. Standard analytical methods were employed for proximate, mineral, phytochemical, and functional property analyses, while amino acid composition was determined using HPLC. Results showed that WPAT 4 exhibited the highest protein (11.28 g/100 g), total essential amino acids (28.71 mg/100 g), and antioxidant activity (DPPH: 61.38%, FRAP: 129.31 µmol Fe²⁺/g). It also demonstrated superior functional properties such as water absorption and foaming capacity. Mineral analysis revealed that W1 contained the highest calcium, iron, potassium, and magnesium contents. Sensory evaluation indicated that the commercial and wheat-only breads were more acceptable in appearance, taste, and texture, while composite breads showed slightly lower consumer appeal. Overall, the incorporation of underutilized crops significantly improved the nutritional and functional properties of the bread, highlighting their potential in developing affordable, nutrient-dense functional foods for health promotion and dietary diversification.