Development and Nutritional Composition and Sensory Comparison Between Acceptance and Bread Traditional High Soy Protein and Soluble Prebiotic Fiber

A Review on Substitution of Wheat Flour as a Solution to Production of Sustainable Bread in Yemen

“…Bread supplemented with BSG at above 10% had more intense bitterness and acidic flavor (Kotsiou et al, 2022). Adding BSG or oat bran to wheat flour at levels higher than 10% reduced the sensory scores for odor, taste and overall acceptability (Cadioli et al, 2011). Legumes, such as faba bean, lentil, and soy, contain a considerable amount of saponins (saponin βg and saponin Bb), which are perceived as bitter, astringent, and metallic (Polak et al, 2015).…”

“…As part of the plants' defense mechanism against being eaten, these bioactive compounds almost always confer off-tastes in addition to disrupting the bioavailability and utilization of nutrients and minerals in animals (Erukainure et al, 2016), and hence are dubbed as "antinutrients". Antinutrients are sometimes referred to as non-nutrients since some studies claim that they possess health promoting effects when in the appropriate quantity and under the right conditions (Cadioli et al, 2011). Notwithstanding their ambivalent properties that require further research, elimination or reduction of anti-nutritional factors is the target in most food production.…”