Lima Bean Seed Powder as a Functional Ingredient for Improving the Anti-oxidant and Nutritional Properties of Pan Bread | ||
| Egyptian Journal of Chemistry | ||
| Articles in Press, Accepted Manuscript, Available Online from 11 November 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.422947.12332 | ||
| Authors | ||
| Galila A. H. Asker1; Eman Mohammed Abo-Zaid1; Sara R. S. Nassef1; Fatma M saleh1; Samah A AbuElmatty1; Mona M. H. Mousa* 2 | ||
| 1Food Science &Technology Department, Faculty of Agriculture for Girls, Al- Azhar University, Cairo, Egypt | ||
| 2Food Science &Technology Department, Faculty of Agriculture, Al- Azhar University, Cairo, Egypt | ||
| Abstract | ||
| This study assessed the nutritional, functional, rheological, physical, and sensory attributes of pan bread supplemented with lima bean seed powder (LBP) as a partial replacement for wheat flour (72% extraction rate). Phyto chemical selected analysis exposed that lima bean contained significantly higher protein (21.30%), fiber (7.60%), ash (3.20%), minerals (K, Ca, Mg, Fe, Zn, Mn), and antioxidant compounds compared to wheat flour, whereas wheat flour was richer in available carbohydrates and energy value. Amino acid profiling implied that LBP provided superior levels of essential amino acids, particularly lysine, valine, and threonine, with higher computed protein efficiency ratio (C-PER = 2.90) and biological value (BV = 80.41) than wheat flour. However, methionine and cysteine were limiting amino acids, emphasizing the importance of cereal-legume complementation. Dough rheology showed that increasing LBP levels increased water absorption and dough development time but decreased sta-bility, extensibility, and elasticity due to gluten dilution. Bread quality analyses demonstrated that LBP supplementation enhanced protein, fiber, and mineral content, while slightly lowering available carbohydrates and energy values. Nevertheless, higher re-placement levels (15–20%) negatively affected loaf volume, specific volume, crumb softness, and sensory acceptability. Optimal results were obtained at 5–10% LBP replacement, creating nutritionally enhanced bread with acceptable dough performance and consumer appeal. These findings support the potential of lima bean seed powder as a functional ingredient for improving the nutritional value of cereal-based foods. | ||
| Keywords | ||
| lamia beans; amino acids; antioxidants; rheology; bread | ||
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