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<p>The use of plant-based functional ingredients for combating health issues and promoting healthy living, especially in developing nations has become invaluable. At the same time, waste management has generated concern for food and allied industries. This study investigated the application of groundnut testa as a functional ingredient and its impact on bioactive characteristics, micro-nutrients, and sensory attributes of wheat-based functional bread. Groundnut testa was processed into flour and incorporated into bread formulation at 0% to 12% inclusion. The bread was evaluated for quality characteristics using standard procedures. The results showed that incremental substitution of wheat flour with 3% to 12% groundnut testa resulted in a statistically significant (<i>p</i> = 0.02) increase in total phenolic content (82.6–139mgGAE/100&#xa0;g), total flavonoids (69–102mgCAE/g), alkaloids (4.3–7.3&#xa0;mg/100&#xa0;g), and terpenoids (1.8–6.1&#xa0;mg/g). Antioxidants showed ferric reducing antioxidant power (4.0–13.5mmol Fe²⁺/100&#xa0;g), DPPH (20.5–69.4µmolTEAC/100&#xa0;g), and metal chelating activity (25.6–86.6%). Principal component analysis showed that PC1 (97.8% variance) was heavily loaded with antioxidant and phytochemical indices. Chemical compounds identification showed the presence of long-chain fatty acids, aldehydes, and esters, among others and aromatic compounds associated with anti-inflammatory, hypocholesterolemic, cardioprotective, and antimicrobial properties. Dendrogram clustering showed distinct clusters at higher inclusion of groundnut testa. Micro-nutrients analysis indicated increased calcium (+ 33&#xa0;mg/100&#xa0;g), potassium (+ 16.4&#xa0;mg/100&#xa0;g), magnesium (+ 4.0&#xa0;mg/100&#xa0;g), riboflavin (+ 2.6&#xa0;mg/100&#xa0;g) and niacin (+ 1.9&#xa0;mg/100&#xa0;g). Pareto analysis identified calcium, riboflavin, and potassium as the most significant micro-nutrients. Sensory factor analysis showed an inverse correlation between texture/appearance and taste/acceptability. All functional bread samples had excellent sensory attributes. This study showcased the value-addition of groundnut testa and its application as a functional ingredient in bread production.</p>

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Multivariate assessment of phytochemical, antioxidant, bioactive compound profile and micronutrient enhancements in groundnut testa-fortified functional bread

  • 期刊论文

  • 发表日期：

    2025年11月29日

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  • Nneka Nkechi Uchegbu,
  • Temitope Omolayo Fasuan

摘要

The use of plant-based functional ingredients for combating health issues and promoting healthy living, especially in developing nations has become invaluable. At the same time, waste management has generated concern for food and allied industries. This study investigated the application of groundnut testa as a functional ingredient and its impact on bioactive characteristics, micro-nutrients, and sensory attributes of wheat-based functional bread. Groundnut testa was processed into flour and incorporated into bread formulation at 0% to 12% inclusion. The bread was evaluated for quality characteristics using standard procedures. The results showed that incremental substitution of wheat flour with 3% to 12% groundnut testa resulted in a statistically significant (p = 0.02) increase in total phenolic content (82.6–139mgGAE/100 g), total flavonoids (69–102mgCAE/g), alkaloids (4.3–7.3 mg/100 g), and terpenoids (1.8–6.1 mg/g). Antioxidants showed ferric reducing antioxidant power (4.0–13.5mmol Fe²⁺/100 g), DPPH (20.5–69.4µmolTEAC/100 g), and metal chelating activity (25.6–86.6%). Principal component analysis showed that PC1 (97.8% variance) was heavily loaded with antioxidant and phytochemical indices. Chemical compounds identification showed the presence of long-chain fatty acids, aldehydes, and esters, among others and aromatic compounds associated with anti-inflammatory, hypocholesterolemic, cardioprotective, and antimicrobial properties. Dendrogram clustering showed distinct clusters at higher inclusion of groundnut testa. Micro-nutrients analysis indicated increased calcium (+ 33 mg/100 g), potassium (+ 16.4 mg/100 g), magnesium (+ 4.0 mg/100 g), riboflavin (+ 2.6 mg/100 g) and niacin (+ 1.9 mg/100 g). Pareto analysis identified calcium, riboflavin, and potassium as the most significant micro-nutrients. Sensory factor analysis showed an inverse correlation between texture/appearance and taste/acceptability. All functional bread samples had excellent sensory attributes. This study showcased the value-addition of groundnut testa and its application as a functional ingredient in bread production.