Effect of samma ( <i>Urtica simensis</i> ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread

Abstract

Bread is extensively consumed food that could benefit from being supplemented with a variety of nutrients that are lacking. Making bread with samma leaf flour could be one way to combat malnutrition, particularly in regard to shortages in protein and minerals. The current study aimed to fortify wheat bread with samma leaves flour. The samma leaves flour (sun and oven dried) at three fortification levels [5, 10, and 15% (w/w)] were added using factorial experiment and were blended and co-fermented for bread baking using 100% wheat flour as a control. The breads were subjected to analysis of physical properties, proximate composition, minerals, vitamin C, β-carotene contents, and sensory evaluation. The results revealed that wheat bread substituted with samma leaves flour at 5, 10, and 15% showed a significant (p < 0.05) effect on the protein, crude fiber, ash, fat, minerals, vitamin C, and β-carotene contents. With an increase in samma leaves flour substitution levels, a significant increase in the protein, crude fiber, ash, minerals, β-carotene, and vitamin C contents of the breads was observed. Bread with high minerals, vitamin C, and β-carotene contents can be obtained by 15% samma leaves flour substitution. Bread sensory attributes were significantly (p < 0.05) influenced by samma leaves flour substitution levels. Bread crumb color, taste, and its texture, a key sensory attributes for breads were reduced from control bread with samma leaves flour blending increased. The outcome showed that 5% samma leaves flour substitution could result in breads with acceptable sensory qualities when compared to the control bread.