A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread

Bread presents one of the easiest opportunities as a food vehicle for delivery nutritional and health-promoting benefits to large segments world population. However, its low status due lack balance essential amino acids inadequate macro- micronutrients has necessitated recent interest in development high-protein hybrid breads (HPHB). Sorrel seed, an underutilized, neglected protein-rich seed holds promising antioxidant potentials source good quality protein, dietary fibre bioactive compounds. Furthermore, germination plant seeds increases bioavailability these Hence, this study investigated influence time on nutritional, functional properties sorrel flour. Further, acid profile, rheological functionality wheat-germinated defatted bread were assessed. The was germinated 24–48 h defatted. Thereafter, flours used partially replace wheat flour using linear replacement (w/w) 95-80% (W) 5–20% (GS) obtain W95:GS5; W90:GS10, W85:GS15 W80:GS20. These composite 100% (control) produce standard recipe methods. Results showed significant increase (P < 0.05) crude mineral contents after 24 48 seed. While significantly increased WAC from 93.75% 103.13%, further (48 h) caused reduction 26.67% (from 93.75 68.75%). In vitro protein digestibility decreased supplementation increased. Supplementation with production resulted 51.84–121.42% (p content bread. Similarly, total acids, fibre, mineral, ash followed same increasing trend. in-vivo biological value which ranged 82.10 89.40% higher than 58.30% obtained control (100% bread) Thus, inclusion may serve low-cost supplement enhancing profile