Kumbaji, Srivathsa, Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Mkungunugwa, Tafadzwa, Olatunde, Ganiyat Olayinka, Harastani, Rania ORCID: https://orcid.org/0000-0001-7431-2355, Serventi, Luca and Tanyitiku, Mary Nkongho ORCID: https://orcid.org/0000-0003-3809-4340 (2026) Physicochemical, nutritional, antioxidant, and glycaemic properties of gluten-free cassava bread enriched with nettle leaf and watermelon peel powders. Food and Humanity, 6:101235. ISSN 2949-8244 (Online) (doi:10.1016/j.foohum.2026.101235)

Preview

PDF (Open Access Article) 53512 TANYITIKU_Physicochemical_Nutritional_Antioxidant_And_Glycaemic_Properties_(OA)_2026.pdf - Published Version Available under License Creative Commons Attribution. Download (4MB) | Preview

Abstract

Cassava-based bread is naturally gluten-free but nutritionally limited due to low protein, fibre, and bioactive content. This study investigated the incorporation of nettle leaf powder (NLP) and watermelon pecel powder (WPP) as sustainable functional ingredients to enhance its nutritional, physicochemical, and health-promoting properties. Composite breads were formulated by partially substituting cassava flour (CF) with increasing levels of NLP and WPP at CWN1 (85% CF: 10% WPP: 5% NLP), CWN2 (70% CF: 20% WPP: 10% NLP), CWN3 (60% CF: 25% WPP: 15% NLP), and CWN4 (50% CF: 30% WPP: 20% NLP). The inclusion of NLP and WPP resulted in expected increases in protein, dietary fibre, and total phenolic content, reflecting the intrinsic composition of the added materials. More importantly, significant (p < 0.05) increase in antioxidant activity were observed, with CWN4 being highest (DPPH·: 573.49 ± 0.60 µmolTE/g, ABTS·₊: 547.69 ± 0.88 µmolTE/g). In vitro starch hydrolysis revealed a progressive reduction in digestibility, with hydrolysis index decreasing from 73.21 to 66.39 and predicted glycaemic index (pGI, dimensionless) from 71.54 to 62.12, indicating moderated glycaemic potential. Colour analysis revealed darker crumb appearance (L* = 15.75), increased greenness (a* = −8.47), and yellowness (b* = 27.84), attributable to chlorophyll and phenolic pigments. Electronic taste further demonstrated distinct taste profiles, with increased bitterness and umami responses that reflected increasing phenolic and minerals. Overall, while physical bread quality was not improved, the incorporation of NLP and WPP significantly enhanced antioxidant capacity and reduced starch digestibility, highlighting their potential in the development of functional gluten-free products with improved metabolic relevance.

Item Type:	Article
Uncontrolled Keywords:	gluten-free bread, cassava, nettle leaf, watermelon peel, predicted glycaemic index, celiac disease
Subjects:	Q Science > Q Science (General) S Agriculture > S Agriculture (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research > Food Waste & Postharvest Technology
Last Modified:	18 May 2026 09:31
URI:	https://gala.gre.ac.uk/id/eprint/53512

Actions (login required)

View Item

Downloads