Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder

Abstract

This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (34.00 ± 0.55–31.42 ± 0.73%) moisture, (13.91 ± 0.19–20.04 ± 0.10%) protein, (3.86 ± 0.02–9.13 ± 0.02%) fat, (2.13 ± 0.02–2.42 ± 0.09%) ash, (80.10 ± 0.018–68.42 ± 0.11%) carbohydrate, and (410.8 ± 0.18–435.96 ± 0.36 kcal) energy. The essential amino acids of the control and SFP breads ranged between 261.75 ± 9.23 and 306.96 ± 6.76 mg/g protein, which satisfies the score recommended by FAO/WHO/UNU (2007). Protein digestibility of the products was assessed using an in vitro assay. The protein digestibility, comma, amino acid score, essential amino acid index, biological value, and nutritional index ranged between 79.96 ± 0.65–80.80 ± 0.99%, 0.15 ± 0.06–0.42 ± 0.06%, 62.51 ± 1.15–76.68 ± 1.40%, 56.44 ± 1.05–71.68 ± 1.10%, 8.69 ± 0.10–15.36 ± 0.21%, respectively. Control and SFP breads contained 60.31 ± 0.21–43.60 ± 0.35 g/100 g total fatty acids (saturated fatty acids) and 13.51 ± 0.10–17.00 ± 0.09 g/100 g total fatty acids (polyunsaturated fatty acids), and SFP breads fulfil the ω-6/ω-3 score recommended by food authority. There was a significant effect of SFP on bread-specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation of SFP into wheat bread decreased the potential glycemic response of bread and increased the antioxidant capacity of bread. In conclusion, this nutrient-rich SFP bread has the potential to be a technological alternative for the food industry.

Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

“…The histidine composition of the bread samples were below the minimum requirement for standard protein in human protein (<1.9 g/100 g of protein) as reported by Oko et al [31]. Values from this study were comparable to values (1.07-1.15 g/10 g) obtained for breads fortified with salmon fish powder as reported by Desai et al [33]. The value of histidine (1.47 g/100 g) in bread substituted with defatted cashew kernel flour however is appreciable being a plant source which can be accessed and stored by rural as well as urban dwellers.…”

Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

“…Other formulations obtained higher ratios than the recommended ratio, e.g., those with 25% wholemeal quinoa flour of different varieties (LA/ALA, 9.2:1-9.6:1), and were better than in the wheat formulations [ 14 ]. The formulations with 10% wholemeal chia flour obtained ratios that agree with recommendations (LA/ALA; 2.4:1), and a similar tendency has been reported for bread made with 15% salmon powder (LA/ALA, 3.4:1) [ 12 , 73 ]. This indicates that a mixture with suitable levels of wholemeal flours from pseudocereals and oilseeds in a bread product formulation would improve this ratio, as we observed with our optimised bread.…”

The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom

“…These values within the range (1 -5) of omega-6 and omega-3 ratio per day recommended by some food experts that should be consumed to prevent undesirable diseases related to the lack of essential fatty acids intake (EFSA, 2010). Moreover, amongst n-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are required essentially by the human body and approximately 0.2-2.0 g/day recommended by most health organizations (Desai et al, 2018), and all formulated tuna floss samples met the requirements.…”