Nutritional and Sensory Evaluation of Bread Enriched with Black Cumin and Germinated Fava Bean Flours

Abstract

Blending refined wheat (RW) with germinated fava bean (GFB) and black cumin (BC) flours can improve the nutritional content of wheat-based bread. The current study investigated the effects of flour blending ratios of RW, GFB, and BC on the physicochemical and sensory attributes of bread. A total of sixteen bread formulations were produced using Design Expert software: 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 GFB and BC flour content and decreased with an increase in RW flour content. The carbohydrate content and crumb lightness (L* value) increased with a decrease in BC and GFB flour proportion. The sensory attributes were significantly affected by the blend proportions (p < 0.05). Sensory scores increased with an increase in the level of GFB flour and decreased with an increase in the level of BC. The best bread blending ratio was found to be 72.5% RW, 25.6% GFB, and 1.9% BC, in terms of overall qualitative attributes. It had enhanced protein (16.386 g/100g), fiber (10.683 g/100g), carbohydrate (62.984 g/100g), energy (366.824 kcal/100g), iron (3.267 mg/100g), zinc (1.928 mg/100g), and calcium (66.511 mg/100g) without affecting overall acceptability of the bread. This could lead to healthier and more appealing bread options.