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Research Article Volume 14 Issue 3
Physiochemical and anti -oxidant properties of wheat flour and baobab leaf flour (Adansonia digitata L.) composite bread
Ogori AF, Vala J, Fadipe E
Received: September 18, 2026 | Published: October 1, 2026
Citation: Ogori AF, Vala J, Fadipe E. Physiochemical and anti -oxidant properties of wheat flour and baobab leaf flour (Adansonia digitata L.) composite bread. J Nutr Health Food Eng. 2026;14(3):146-154. DOI: 10.15406/jnhfe.2026.14.00396
Abstract
Composite bread was produced using baobab leaf flour at a substitution ration of (0) %BLF with 100% WF, (5) % BLF with 95% WF, (10) % BLF with 90% WF, (15) % BLF with 85% WF and (20) % BLF with 80% WF (w/w) using the straight dough method of making bread using the manual process. The composite breads obtained from the straight dough methods were evaluated for physical, nutritional, anti –oxidant and sensory properties using standard methods. The aim is to improve physical properties, nutritional anti -oxidant and acceptability quality of bread produced by replacing wheat flour (WF) with different proportions of baobab leaf flour (BLF). The results obtained show that baobab leaf flour bread (BLFB) has good physical attributes; Height (6.2± 0.02-8.3± 0.02) cm3 /100g volume;(62.01 ± 0.23- 74.70 ± 0.32) cm3/100g, elasticity (60.24 ± 0.02-83.87 ± 0.02) % and H/D was between (31.0 ± 0.12- 43.6 ± 0.18). The 20% BLF (sample E) presented a good loaves height, weight and H/D. Also, a rich source of minerals (Ca: 27.840 ± 0.05-30.80 ± 0.19) mg/L; Mg: (13.01 ± 0.35-15.93 ± 0.21) mg/L Na: (13.13 ± 0.75-13.47 ± 2.55) mg/L K: (19.32± 0.95 -21.14 ± 0.85) mg/L; Zn:(0.03.14 ± 0.19-033 ± 0.45) mg/L and Fe: (0.58 ± 2.15-2.19 ± 0.10) mg/L. The bread product with baobab leaf flour (BLF) had vitamin A and E content range of (0.08 ± 0.17 -0.435 ± 0.15 0.002) ug/g, and ((4.370 ± 0.15 -5.735 ± 0.15) mg/100g while DPPH value of (65-85) % was the result for DPPH antioxidant activity range. Regarding the physical attributes, the bread sample with 20% BLF (sample E) was the best among the samples with different proportions of BLF. The scores obtained for taste and crust texture from BLFB on organoleptic test were the best from sample B in comparison with the control sample: This study shows that BLF improved the physiochemical, anti -oxidant and organoleptic properties, resulting in composite flour suitable for the production of functional bread.
Keywords: baobab leaf flour, bread property, nutritional, antioxidant activity, sensory property
©2026 Ogori, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.