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Powder From Ground Alfalfa Sprouts as a Source of Macronutrients for Bread Enrichment

Year: 2025

Type: article

Abstract: The article deals with powder from ground alfalfa sprouts as a source of macronutrients for bread enrichment. It is revealed that by adding alfalfa powder to wheat flour of the highest grade of “Mehriban” trademark it is possible to enrich bread with macronutrients necessary for human body. Comparative analysis of macronutrients quantity in alfalfa powder and flour has shown that knowing the value of macronutrients quantity increase in powder and flour, as well as their deviation from the daily requirement will allow to regulate the ratio of powder and flour in the recipe.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.15553090

Authors: Omarov Y., Gurbanova S., Aslanova M.

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W6931023296

FWCI:

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