Development of a Proteinous Composite Flour for the Bakery Industry

Abstract

Bakery products are commonly prepared using refined wheat flour, which lacks nutrients such as highquality proteins and minerals. The incorporation of plant-based ingredients into composite flours has emerged as a promising approach to improve the nutritional quality of bakery products. This study was focused to develop a nutritionally enhanced composite flour by blending exudate soy flour, pumpkin seed powder, and spinach powder with wheat flour and assess its functional suitability in muffin production. Four flour combinations were formulated: T1 (100% wheat as control), T2 (60% wheat + 36% soy + 2% pumpkin + 2% spinach), T3 (65% wheat + 31% soy + 2% pumpkin + 2% spinach), and T4 (70% wheat + 26% soy + 2% pumpkin + 2% spinach). Muffins prepared from these blends were subjected to a series of analyses, including proximate composition (protein, fat, ash, moisture), mineral content (Mg, Zn, Fe, Ca), antioxidant activity (DPPH assay), and sensory evaluation using a 5-point hedonic scale. Results revealed that the T2 formulation demonstrated the highest protein content (26.5%), strong antioxidant activity, and the most favourable sensory acceptance among all variations. These improvements were achieved without compromising taste, texture, or shelf-life stability. The findings confirm that replacing a portion of wheatflour with locally available, nutrient-rich ingredients can significantly improve the nutritional value of bakery products. Therefore, the study supports the practical potential of composite flours in addressing protein deficiency and promoting healthier bakery alternatives.