VITAMINS, MINERALS, PROTEIN DIGESTIBILITY AND ANTIOXIDANT ACTIVITY OF BREAD ENRICHED WITH Spirulina platensis POWDER

VATSALA SAHARAN¹*, SUDESH JOOD^2
1Department of Foods and Nutrition, College of Home Science, CCS Haryana Agriculture University, Hisar, 125004
²Department of Foods and Nutrition, College of Home Science, CCS Haryana Agriculture University, Hisar, 125004
* Corresponding Author : vatsala.saharan@gmail.com

Received : 14-01-2017     Accepted : 05-02-2017     Published : 24-02-2017
Volume : 9     Issue : 9       Pages : 3917 - 3919
Int J Agr Sci 9.9 (2017):3917-3919

Keywords : Spirulina platensis powder, Bread, Supplementation, Organoleptic acceptability, Nutritional
Conflict of Interest : None declared
Acknowledgements/Funding : I would like to thanks my major advisor Dr. (Mrs.) Sudesh Jood, Professor and Head, Department of Foods and Nutrition, Department of Foods and Nutrition, College of Home Science, CCS Haryana Agriculture University, Hisar-125004 for her guidance, encouragement and patience during my research work
Author Contribution : Both author equal contributed

Bread is very popular bakery product, generally made from refined wheat flour which is limiting in nutrients. Therefore, in the present study, wheat flour was supplemented with Spirulina powder at 2, 4, 6 and 8% levels to improve its nutritional quality. Developed enriched breads were found organoleptically acceptable by the panelists up to 6% level. With regard to nutritional quality, among the fortified breads, 6% Spirulina fortified bread yielded higher contents of protein (15.43%), in vitro protein digestibility (69.17%), β-carotene (7.81 mg/100g), total carotenoids (28.97 mg/100g) and total lysine (2.24 g/16gN). Total and available calcium, phosphorus, magnesium, iron and zinc contents were also found higher in 6% Spirulina supplemented bread as compared to control bread. Antioxidant activity (16.61%) and total phenolic contents (1.89 mg GAE/g)were also found significantly higher in 6% Spirulina enriched bread.