Black Soybean and Almond Fortified Muffin for Health and Wellness

With the recurrence of modern era lifestyle diseases, it is imperative to consume functional foods that provide health benefits beyond conventional nutrition and help rewind the onset of chronic oxidative stress and restore redox homeostasis. The major objective of the study reported in this book was to develop and test the nutritional and antioxidative profile of black soybean and an almond fortified muffin. Black soybean is full of anthocyanins and polyphenols which show potent antioxidant ability, it is also a good source of protein, fibre, PUFA, Ca and Fe. Almond is a well-known brain food with the ability to arrest the progress of cognitive deterioration. It contains Vit E, Mg, Cu, and MUFA. Results showed that replacement for refined wheat flour with 5% black soybean and 10% almond was most acceptable in terms of sensorial, physical and chemical analysis. The fortified muffin had 6.4 and 2.7 times higher total phenolic content and antioxidant activity respectively and an improved fibre, protein and ash content with slight increment in cost over control muffin. Thus, black soybean and almond can be used to prepare functional muffin to improve health and well-being.

Autorentext

Mirnadlini Rawat holds B.Tech in Food Technology from the Institute of Home Economics, Delhi University, and M.Tech in Food Supply Chain Management from National Institute of Food Technology Entrepreneurship and Management. She has carried out innovative research under the guidance of Dr. M.P. Sahu, the then Prof. & Head, Dept.of AES, NIFTEM, India.