Development of a vegan product similar to cheese bread enriched with cassava leaf and broken bean flours fortified with iron

Iron deficiency is widespread among the most vulnerable populations in Brazil. To address this issue, this study aimed to technologically evaluate cassava leaf (CLF) and broken beans flours (BBF) biofortified with iron and incorporate them into a vegan cheese bread (VCB). Total polyphenolic content (TPC), solubility, water and oil retention, and emulsifying properties analyses were performed on the flours. TPC, specific volume, color, firmness, centesimal composition, and iron content analyses were performed on the VCB. CLF presented higher solubility (18%) and water (6.1 g/g) and oil retention (4.4 g/g) than BBF (13%, 3.2 g/g; 2.9 g/g). Emulsifying capacity was statistically equal (CLF 25.0±0,9; BBF 22.5±1.6 %). However, BBF stability was higher due to its lower creaming speed (CLF 0.73±0.05; BBF 0.59±0.03 BS%/min). TPC were higher for CLF and VCB-CLF (722.62±28.78 and 288,69±6.15 against to 94.90±4.21 and 103.28±1.75 mg GAE/100 g for BBF and VCB-BBF). Specific volume was higher for VCB-CLF (1.21±0.07 mL/g) than VCB-CLF (1.01±0.08 mL/g), which originated a more expanded VCB. CLF addition contributed to the greenish color, darkening the VCB (L* 24.23±0.5; a* 0.72±0.04; b* 1.1±0.45). BBF brought an orange hue (L* 64.03±1.28; a* 2.98±0.33; b* 39.14±6.79). CLF addition resulted in lower firmness (0.039±0.07 N). BBF made the VCB structure denser and more compact (0.067±0.015 N). Lipid content decreased by around 50% to TACO table data for standard cheese bread (CB) (VCB-CLF 10.61; VCB-BBF 7.83; CB 24.60%), while protein increased it (VCB-CLF 11.60; VCB-B;BF 10.58; CB 5.10%). Iron content was 600 times higher in VCB-CLF and 33 in VCB-BBF (VCB-CLF 179.53; VCB-BBF 9.92; CB 0.3 mg/100 g). Both flours demonstrated technological viability for use as ingredients in bakery products. CLF addition to VCB resulted in better crumb structure and a higher specific volume. Biofortified flours enhanced the nutritional value of the VCBs, especially when CLF was used. Acknowledgments to Agronomic Institute – IAC. SEBRAE (CATALISA-ICT project) and CNPq. Project number: 29083*29. Scholarship number: 000733043.