Nutritional quality assessment of multigrain breads
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Date
2025
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UMT, Lahore
Abstract
The increasing demand for functional and nutritionally enriched staple foods has driven interest in multigrain flatbreads as healthier alternatives to conventional wheat-based products. The purpose of this research sought to assess and compare the nutritional value of flatbreads made with five different flour samples: whole wheat flour, multigrain flour, gluten-free flour, sugar-free flour, and multigrain gluten-free flour. The compositional analysis (moisture, ash, protein, fat, fiber, and carbohydrates), in-vitro technique for α-amylase inhibition and the ability to digest, and the sensory evaluation were all studied. Consequences revealed that multigrain flatbread exhibited the highest nutritional density, with significantly greater protein, dietary fiber, and micronutrient levels compared to whole wheat flatbread. The compositional analysis of multigrain flours revealed significant (p≤0.05) differences among treatments. Moisture content was highest in whole wheat flour (12.67%) and lowest in gluten-free multigrain flour (8.86%). Fat levels varied widely, ranging from 2.10% (whole wheat flour) to 6.61% (gluten-free flour). Fiber was greatest in glutenfree multigrain flour (13.40%) and lowest in sugar-free flour (5.46%). Protein content peaked in gluten-free flour (17.83%) and sugar-free flour (17.56%), whereas glutenfree multigrain flour showed the least (11.86%). The nitrogen-free extract (NFE) was highest in gluten-free multigrain flour (58.36%) and lowest in gluten-free flour and sugar-free flour (52.81%). These results indicate that treatment significantly influences the nutritional composition of multigrain flour. The study advocates for the incorporation of composite flours in traditional flatbreads to enhance their functional properties, catering to diverse nutritional needs. Further research on shelf-life stability
is recommended to facilitate commercial adoption.