Developing a nutrient-enriched wheat bread by incorporating cassava and moringa seed flour

Abstract

This study investigated the development of nutrient-enriched composite bread produced by partially substituting wheat flour with cassava flour and Moringa oleifera seed flour. Bread samples were prepared at increasing substitution levels and evaluated for physicochemical properties, antinutritional factors, and sensory acceptability. The quality of the loaf reduced with the extent of substitution: loaf volume decreased between 740 cm3 in the control (100% wheat) to 502 cm3 in the greatest extent of substitution (55 W:30 C:15 M), whereas specific volume reduced between 2.29 and 1.40 cm3/g and oven spring fell between 1.20 and 0.50 cm. Crumb firmness decreased between 1.53 and 2.95 cm, and crumb hydration fell between 1.54 and 0.67 g/g. Incorporation of moringa seed flour improved protein, mineral, and lipid contents, while moderately reducing the carbohydrate fraction. Antinutritional components remained low and within safe limits after baking. Meanwhile, sensory evaluation indicated that moderate substitution levels maintained acceptable quality, whereas higher levels negatively affected consumer preference. The results show that moderate (10–20% cassava and 5% moringa seed flour) substitution provides improved nutritional benefits while maintaining acceptable bread quality. Thus, the composite formulation offers a practical approach for incorporating locally available crops into bakery products while improving dietary quality. This strategy may support food diversification and help address nutrient deficiencies in cereal-based diets. Future research should evaluate shelf life, glycaemic response, and detailed dough rheology, and conduct pilot-scale production and consumer acceptance studies to support commercial application.