Development of High Protein Bread with Leucaena Leucocephala (Petai Belalang) Seed and Leave Powder

Ng, Shu Jing (2024) Development of High Protein Bread with Leucaena Leucocephala (Petai Belalang) Seed and Leave Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The study examined how bread's nutritional value might be improved by adding Petai Belalang (Leucaena leucocephala) seed powder. Common basic food wheat bread lacks in vital amino acids including lysine, tryptophan, and threonine Petai Belalang can supply. The objective was to assess bread with additional Petai Belalang's physicochemical characteristics, nutritional value, and consumer sensory impression. While consumer acceptance was judged by sensory analysis, bread samples were examined for moisture, crude protein, crude fat, crude fibre, ash and carbohydrate content. While lowering the carbohydrate content, the results revealed that the inclusion of Petai Belalang considerably raised the protein content (from 15.23 ± 0.05% to 22.24 ± 0.05%), and crude fiber (from 0.28 ± 0.02% to 3.05 ± 0.01%). According to sensory testing, consumers have modest acceptance of the unusual taste; some like it. Petai Belalang is a good substitute for high-protein bread manufacturing overall since it has great nutritional and health advantages; nevertheless, additional enhancement in its sensory qualities is advised. Future studies should maximize techniques to lower its mimosine level and investigate its application in different bread goods.