PJB-2024-158
Phytochemicals of Asian Herbs and Blend with Wheat bread and their Nutritoinal effect on on health
Muhammad Atif Wahid
Abstract
Herbal and spices fortification of bread has become common trend to enhance the nutritional value of bread. The herbs and spices can be considered as novel ingredients for amalgamation with wheat flour for producing bread with optimum quality and better phytochemical density. Herbs and spices are rich in bioactive antioxidants, fibers, proteins, minerals, vitamins, phyto-nutrients and essential oil or unsaturated fatty acids. They are used as flavoring and culinary agents in food, and as medicine, traditionally. Recent research has verified and exposed their therapeutic and protective effects for health and disease management in various animal models and clinical studies. Now some of important spices and their potential application are discussed. The results regarding proximate constituents revealed some interesting results. The greatest amount for same aspect was recorded in Wheat, Ajwain-Nigella, as the lowest was recorded in Wheat-Fennel-Coriander flour blend. Furthermore, the outcome founded that crude fat contents were documented higher in the flour blends that contain Cumin-Nigella and lowest in Fennel-Coriander seeds. The mineral profiling indicated the maximum value for sodium in Wheat-Cumin-Nigella, whereas the minimum was recorded in Wheat-Ajwain-Coriander flour blend i.e. 837.27±4.72 and 811.40±4.75 respectively. The nickel and lead usually fall in the category of heavy metal and very meager amounts. The ajwain-coriander flour blend contains higher content of iron i.e. 2.150±0.089 though nigella-fennel has lowest amount i.e. 1.827±0.090. Zinc measurements are in ranges between 0.676±0.020 to 0.649±0.01 there is non-significant change. In order to explain the rheological behavior, the extensograph was also used and the means showed that the values of energy, resistance and extensibility were changed considerably and the changes in ratio number are very minute. Overall, the results were quite conclusive and interesting indeed. The results indicated that single herb combinations are less effective as compared to double herbs combinations. The results regarding cumin were extraordinary as it acted as flavor modifier when used in combination with garlic and ginger (results are presented in appendices). The future recommendations include the determination of bioactive components from herbal bread thus a concrete information could be presented to the readers that what are different phytochemical which work synergistically or work antagonistically. Indeed such studies would present interesting results too.
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