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<p>Bread is a globally consumed staple whose demand is rising with inflation and changing lifestyles. While wheat flour provides the essential elasticity for dough through its gluten proteins, it is relatively limited in in nutritional value, particularly protein composition. Cereals commonly lack sufficient lysine while legumes are scarce in methionine. Moreover, although cassava roots are containing many essentials components, they are deficient in several essential amino acids, including methionine, lysine, tryptophan, phenylalanine, and tyrosine. Blending cereals with legumes and cassava can therefore improve both the quality and quantity of dietary protein and other macro and micronutrients. This review examines on the effects of incorporating soybean and cassava root flours into wheat-based bread, focusing on nutritional content, antioxidant properties, sensory characteristics, and the strategies for mitigation of anti-nutritional factors. Evidence shows that the incorporation of soybean flour can enhance the protein, energy, and mineral content in composite flours and final products. However, soybean incorporation can also increase the levels of certain anti-nutritional factors such as phytates and condensed tannins, which are known to bind minerals (iron, zinc, and calcium) and inhibit digestive enzymes. This interaction may reduce the bioavailability of nutrients, thereby potentially limiting the nutritional benefits of the enriched food. Appropriate processing (e.g., fermentation, heat treatment, soaking) can substantially lower these compounds. Studies have established optimal blending ratios for both nutritional value and sensory acceptability, with a range of 49–71% wheat, 10.6–29% cassava, and 18.2–22.0% soybean flour. Within these ranges, composite breads can offer enhanced protein quality, improved antioxidant properties, and acceptable sensory performance, supporting the development of healthier, nutrient‑dense bread products that promotes consumer well-being.</p>

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Review on the role of soybean and cassava root flours in enhancing the nutritional value, antioxidant capacity, anti-nutritional factors reduction, and sensory properties of wheat flour-based bread

  • 期刊论文

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  • 发表日期：

    2025年12月20日

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  • Tolcha Techane Alemu,
  • Chala G. Kuyu

摘要

Bread is a globally consumed staple whose demand is rising with inflation and changing lifestyles. While wheat flour provides the essential elasticity for dough through its gluten proteins, it is relatively limited in in nutritional value, particularly protein composition. Cereals commonly lack sufficient lysine while legumes are scarce in methionine. Moreover, although cassava roots are containing many essentials components, they are deficient in several essential amino acids, including methionine, lysine, tryptophan, phenylalanine, and tyrosine. Blending cereals with legumes and cassava can therefore improve both the quality and quantity of dietary protein and other macro and micronutrients. This review examines on the effects of incorporating soybean and cassava root flours into wheat-based bread, focusing on nutritional content, antioxidant properties, sensory characteristics, and the strategies for mitigation of anti-nutritional factors. Evidence shows that the incorporation of soybean flour can enhance the protein, energy, and mineral content in composite flours and final products. However, soybean incorporation can also increase the levels of certain anti-nutritional factors such as phytates and condensed tannins, which are known to bind minerals (iron, zinc, and calcium) and inhibit digestive enzymes. This interaction may reduce the bioavailability of nutrients, thereby potentially limiting the nutritional benefits of the enriched food. Appropriate processing (e.g., fermentation, heat treatment, soaking) can substantially lower these compounds. Studies have established optimal blending ratios for both nutritional value and sensory acceptability, with a range of 49–71% wheat, 10.6–29% cassava, and 18.2–22.0% soybean flour. Within these ranges, composite breads can offer enhanced protein quality, improved antioxidant properties, and acceptable sensory performance, supporting the development of healthier, nutrient‑dense bread products that promotes consumer well-being.