Partial replacement of wheat with fava bean and black cumin Flours on nutritional properties and sensory attributes of bread

Blending wheat with fava bean and black cumin flours can improve the nutritional content of wheat-based bread. The current study investigated the effects of flour blending ratios of wheat, germinated fava bean, and black cumin on the physicochemical and sensory attributes of bread. A total of sixteen bread formulations were produced using Design Expert software: mixtures of wheat (64–100%), fava bean (0–30%), and black cumin (0–6%). The findings showed that the mixed fraction of composite flours affected the sensory attributes and nutritional value of bread. The mineral contents [Fe, Zn, and Ca] and proximate compositions [ash, fiber, fat, and crude protein] increased with an increase in fava bean and black cumin flour content and decreased with an increase in wheat flour content. The carbohydrate content and crumb lightness (L* value) increased with a decrease in black-cumin and germinated fava bean flour proportion. The sensory attributes were significantly affected by the blend proportion (p < 0.05). Sensory scores increased with an increase in the level of germinated fava bean flour and decreased with an increase in the level of black cumin. Generally, the best bread blending ratio was found to be 72.5% wheat, 25.6% germinated fava bean, and 1.9% black cumin, in terms of overall qualitative attributes. This could lead to healthier and more appealing bread options.