Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus

Figures & data

Table 1. Bread ingredient percentage composition (%).

Bread	Proportion flour (50/50)	Flour	Salt	Sodium bicarbonate	Brown Sugar	Canola oil	Egg	Egg white	Yeast	Almond milk	Xanthan gum	Total
BC	KB/O	32.9	0.4	0.8	2.5	4.9	26.6	13.0	2.5	15.6	0.8	100.0
BBP	KBP/O	32.9	0.4	0.8	2.5	4.9	26.6	13.0	2.5	15.6	0.8	100.0
BOP	OP/KB	32.9	0.4	0.8	2.5	4.9	26.6	13.0	2.5	15.6	0.8	100.0

Table 2. Nutritional components of different obtained bread.

Bread	Protein (%)	Fat (%)	Ash (%)	Fiber (%)	Carbohydrates (%)	Aw
						(Crumb)	(Crust)
BC	22.39 ± 0.45^a	16.00 ± 0.42^a	4.71 ± 0.00^a	13.97 ± 0.15^b	4.09 ± 0.20^a	0.952^a	0.922^a
BOP	23.31 ± 0.97^ab	16.45 ± 0.25^a	4.80 ± 0.02^a	12.37 ± 1.90^a	6.19 ± 1.50^b	0.956^a	0.929^a
BBP	24.41 ± 0.05 ^b	15.88 ± 0.03^a	4.50 ± 0.28 ^a	14.96 ± 0.18^c	7.63 ± 0.13^c	0.958^a	0.927^a

Breads developed with ingredients obtained from P. ostreatus fermentation (BOP, BBP) and the control (BC). Data is mean ± SD of triplicates, values with different letters present significant difference (p < .05).

Table 3. Antioxidant capacity and total polyphenol content in different breads.

Bread	DPPH (mg TEAC/g bread)		FOLIN (mg GAEq/g bread)
	Initial	After digestion	Initial	After digestion
BC	94.74 ± 1.47^a	108.91 ± 2.04^b	34.46 ± 1.23^b	81.17 ± 2.63^e
BOP	107.63 ± 1.65^b	130.43 ± 2.05^d	39.60 ± 0.26^c	86.36 ± 0.60^f
BBP	108.55 ± 0.77^b	123.92 ± 1.12^c	16.64 ± 0.51^a	65.29 ± 1.00^d

Breads developed with ingredients obtained from P. ostreatus fermentation (BOP, BBP) and the control (BC). Data is mean ± SD of triplicates, values with different letters present significant difference (p < .05).

Figure 1. Protein digestibility percentage (%) of breads developed with ingredients obtained from P. ostreatus fermentation (BOP, BBP) and the control (BC). Data is mean ± SD of triplicates, values with different letters present significant difference (p < .05).

Table 4. Texture profile analysis in bread crumb and crust.

Sample code	Crumb hardness (N)	Crumb springiness	Crumb cohesiveness	Crumb chewiness
BC	69.13 ± 0.63^c	7.74 ± 0.25^a	0.54 ± 0.02^a	288.60 ± 9.46^b
BBP	52.63 ± 0.24^a	7.82 ± 0.16^a	0.58 ± 0.04^a	246.70 ± 1.47^a
BOP	56.95 ± 0.36^b	7.64 ± 0.14^a	0.51 ± 0.02^a	230.40 ± 11.00^a

Breads developed with ingredients obtained from P. ostreatus fermentation (BOP, BBP) and the control (BC). Data is mean ± SD of triplicates, a–c different letters in the same column show significant difference between the means (p < .05).

Table 5. Color analysis in bread crumb and crust.

Sample code	Crumb color			Crust color
	*L	*a	*b	*L	*a	*b
BC	46.14 ± 0.01^b	10.02 ± 0.02^b	23.54 ± 0.01^c	45.77 ± 0.01^c	12.89 ± 0.02^b	26.55 ± 0.02^c
BBP	43.64 ± 0.01^a	10.68 ± 0.01^c	23.24 ± 0.02^b	39.16 ± 0.01^a	12.26 ± 0.01^a	22.70 ± 0.02^a
BOP	51.55 ± 0.06^c	9.08 ± 0.01^a	21.91 ± 0.01^a	41.82 ± 0.02^b	13.03 ± 0.01^c	23.92 ± 0.03^b

Breads developed with ingredients obtained from P. ostreatus fermentation (BOP, BBP) and the control (BC). Data is mean ± SD of triplicates, a–c different letters in the same column show significant difference between the means (p < .05).

Figure 2. Bread slice images of crumb (a) and crust (b) of breads developed with ingredients obtained from P. ostreatus fermentation (BOP, BBP) and the control (BC).

Figure 3. Sensorial analysis of breads made with ingredients from P. ostreatus fermentation (BOP, BBP) and control (BC). Data is mean n = 86. Values with different letters present significant difference (p < .05).