INDIGENOUS CROP-BASED BREAD AS A STRATEGY FOR REDUCING MALNUTRITION AND IMPROVING PUBLIC HEALTH

Abstract

This study assessed the potential of soy okara, an underutilized by-product of soybean processing, as a functional and nutritional enhancer in wheat bread formulation for affordable and health-oriented consumption. Four bread formulations were developed: WSB1 (100 % wheat flour), WSB2 (90 % wheat:10 % soy okara), WSB3 (80 % wheat:20 % soy okara), and WSB4 (70 % wheat:30 % soy okara). The samples were evaluated for proximate composition, functional properties of the flour blends, physical bread characteristics, and sensory attributes. Statistical analysis was performed using ANOVA and Duncan’s Multiple Range Test at p < 0.05 and the experimental design employed for the study was a Completely Randomized Design. Results showed a progressive increase in protein (from 9.38 % in WSB1 to 13.76 % in WSB4), fat (3.81 % to 7.21 %), and fibre content (3.0 % to 4.60 %) with increasing okara inclusion, while carbohydrate content decreased and Moisture content also increased. Functional properties of composite flours such as bulk density, swelling index, water and oil absorption capacities improved in WSB2 and WSB3 but dropped significantly at 30% substitution (WSB4). Physical properties showed that loaf volume and specific volume were highest in WSB2 (327 mL, 1.52 mL/g). Sensory evaluation revealed that WSB1 and WSB2 were most preferred in terms of appearance, taste, texture, and overall acceptability, with WSB2 achieving the highest general acceptance among the composite samples. Incorporating soy okara at 10 % – 20 % improved the nutritional and functional properties of bread without adversely affecting sensory and physical quality. WSB2 (90 % wheat, 10 % okara) emerged as the most preferred formulation, balancing enhanced nutrition with consumer acceptability. This study supports the use of soy okara as a cost-effective, functional ingredient for developing nutrient-enriched bread suited to low-income, health-conscious populations and addressing malnutrition.