Effect of Partial Replacement of Wheat with Fava Bean and Black Cumin Flours on Nutritional Properties and Sensory Attributes of Bread

Abstract

MDPI Open Access Journals zoom_out_map search menu Journals Engineering Proceedings Volume 87 Issue 1 10.3390/engproc2025087008 Download PDFsettingsOrder Article Reprints Open AccessProceeding Paper Effect of Partial Replacement of Wheat with Fava Bean and Black Cumin Flours on Nutritional Properties and Sensory Attributes of Bread † by Melaku Tafese AwulachewORCID Food Science and Nutrition Research Sector, Kulumsa Agricultural Research Center, Ethiopian Institute of Agricultural Research, EIAR, Addis Ababa P.O. Box 2003, Ethiopia † Presented at the 5th International Electronic Conference on Applied Sciences, 4–6 December 2024; https://sciforum.net/event/ASEC2024. Eng. Proc. 2025, 87(1), 8; https://doi.org/10.3390/engproc2025087008 Published: 20 February 2025 (This article belongs to the Proceedings of The 5th International Electronic Conference on Applied Sciences) Downloadkeyboard_arrow_down Versions Notes Abstract Blending wheat with fava bean and black cumin flours can improve the nutritional content of wheat-based bread. The current study investigated the effects of flour blending ratios of wheat, germinated fava bean, and black cumin on the physicochemical and sensory attributes of bread. A total of sixteen bread formulations were produced using the Design Expert software version 13.0.5.0: mixtures of wheat (64–100%), fava bean (0–30%), and black cumin (0–6%). The findings showed that the mixed fraction of composite flours affected the sensory attributes and nutritional value of bread. The mineral contents [Fe, Zn, and Ca] and proximate compositions [ash, fiber, fat, and crude protein] increased with an increase in fava bean and black cumin flour content and decreased with an increase in wheat flour content. The carbohydrate content and crumb lightness (L* value) increased with a decrease in black cumin and germinated fava bean flour proportion. The sensory attributes were significantly affected by the blend proportion (p < 0.05). Sensory scores increased with an increase in the level of germinated fava bean flour and decreased with an increase in the level of black cumin. Generally, the best bread blending ratio was found to be 72.5% wheat, 25.6% germinated fava bean, and 1.9% black cumin, in terms of overall qualitative attributes. This could lead to healthier and more appealing bread options.