Development and Quality Evaluation of Nutrient Enriched Bread from Wheat, Soybean, and Carrot Flour Blends

Abstract

Background: The integration of carrots and soybeans into wheat-based bread formulations has the potential not only to enhance the nutritional profile of the final product but also to influence sensory attributes such as flavor, texture, and color. As consumers become more health-conscious and demand more functional foods, there has been a growing interest in enriching bakery products with nutrient-dense plant-based ingredients. Aim: The increasing demand for nutritious, affordable, and sustainable food products calls for innovative strategies that enhance the resilience of food systems while improving livelihoods. This study investigates the development of nutrient-dense bread using composite flours made from wheat, soybeans, and carrots—three ingredients that are locally available and utilised in many regions. Materials and Methods: Wheat flour, soybeans and fresh carrots, were procured from the local market. were the primary ingredients used for bread production. All ingredients were sourced from local markets. Four composite flour ratios were formulated and tested: 80:10:10, 70:25:5, 70:20:10, and 50:30:10 (wheat: soybean: carrot), using 100% wheat bread as the control. Proximate, mineral, vitamin, and antinutrient analyses were carried out on all the samples as well as functional and sensory evaluations. Result: The proximate analysis revealed significant improvements in nutrient profiles with increased incorporation of carrot and soybean. Moisture content ranged from 5.42% to 7.15%, and ash content from 2.60% to 14.15%, indicating enhanced mineral density. Vitamin analysis revealed that the 80:10:10 formulation contained the highest levels of vitamin B1 (0.34 mg) and vitamin B3 (0.35 mg). Antinutrient levels such as tannins (0.4964–0.8802 mg) and oxalates (0.1795–0.2428 mg) remained within safe consumption limits. Functional properties such as water absorption (53.33%–91.33%) and swelling capacity (3.81–5.52%) improved with higher levels of carrot and soybean. Microbial analysis further indicated that the 50:30:10 sample had the lowest total plate count (1.50 × 10³ CFU/g), reflecting improved shelf stability and food safety. Sensory evaluation revealed that the 70:25:5 blend achieved the highest overall acceptability (6.40 ± 1.58), while the 70:20:10 sample scored best for texture, aroma, and color. Conclusion: This study demonstrates that incorporating carrot and soybean into wheat-based bread enhances its nutritional and functional properties and provides a practical, low-cost solution for diversifying diets and improving food system resilience. This study emphasises the significant potential of enriching wheat-based bread by adding soybean and carrot flours to enhance its nutritional, functional, microbial, and sensory properties. Future research could focus on optimising the blend ratios and examining storage stability over time to ensure these breads are both functional and appealing in the marketplace.