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International Journal of Agriculture and Nutrition

Vol. 6, Issue 1, Part B (2024)

Innovations in the fortification of bread with plant-based proteins

Author(s):

Shimeles Sishagn and Shumet Lewoye

Abstract:

The escalating demand for plant-based dietary options, coupled with the global challenge of malnutrition, has propelled the food industry towards innovative solutions. One such promising avenue is the fortification of bread with plant-based proteins. This review delves into recent advancements, methodologies, and the potential health implications of integrating plant-based proteins into bread products. By examining the sourcing, technological challenges, consumer acceptability, and nutritional outcomes, this article aims to provide a comprehensive overview of the current state and future prospects of fortified bread products.

Pages: 85-87  |  110 Views  33 Downloads


International Journal of Agriculture and Nutrition
How to cite this article:
Shimeles Sishagn and Shumet Lewoye. Innovations in the fortification of bread with plant-based proteins. Int. J. Agric. Nutr. 2024;6(1):85-87. DOI: 10.33545/26646064.2024.v6.i1b.143
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