Comparative Analysis of Nutritional and Biological Values of Whole Wheat Bread with Plant-Based Functional Additives
Vusala Suleymanova1* , Nazrin Eminova2
Abstract. This research scientifically and comparatively investigates the dietary and biological significance of traditional whole wheat bread enriched with beet leaf additives. Analyses show that whole wheat bread, being rich in high energy potential (220–240 kcal/100g) and B-group vitamins, meets the basic daily nutritional needs of the human body. On the other hand, incorporating beet leaf homogenate (15–20%) into the formulation significantly increases the product's antioxidant potential, fiber content, and mineral richness (particularly vitamins A, C, and zinc, iron). As a result, while whole wheat bread serves as a classical energy source, the beet leaf additive imparts therapeutic and functional properties to the bread, making it more compatible with modern healthy nutrition standards. Analyses indicate that the incorporation of plant-based components (beet leaf and walnut) enhances antioxidant properties, increases the content of minerals, fats, and dietary fiber, reduces the glycemic index, and improves the digestion process compared to conventional whole wheat bread. Consequently, the inclusion of plant-based functional additives in whole wheat bread significantly improves its nutritional and biological value.
Keywords: whole wheat flour bread, beet leaf, bioactive additives, functional food composition, antioxidant effect