Flour derived from seaweed and carob could be used to make antioxidant-rich bread
By ralphflores // 2019-04-18
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A recent study published in the Journal of Food Processing and Nutrition identified two potential ingredients for fortified bread. In the multi-university study, researchers looked at byproducts from carob (Ceratonia siliqua) and seaweeds as potential ingredients for fortified flour.
  • Researchers studied seven types of seaweed to determine which was optimum for breadmaking.
  • The results revealed that carob byproducts had significantly higher levels of total phenol compared to seaweeds. In particular, the seed peels had a total Gallic acid equivalent (GAE) of 99.71 micromoles of GA extract per gram (umol GAE/g) of peel.
  • The brown alga Himanthalia elongata had the highest total phenol level among the seaweeds examined.
  • In vitro tests, including DPPH, ORAC, and TEAC, revealed that carob byproducts had better antioxidant activity than seaweeds.
  • H. elongata had the most activity among the seaweeds.
In sum, the researchers identified that both carob byproducts and seaweeds can be used in developing fortified bread. Learn about other antioxidant-rich superfoods at Antioxidants.news. Journal Reference: Rico D, Linaje AAD, Herrero A, Asensio-Vegas C, Miranda J, Martinez-Villaluenga C, Luis DAD, Martin-Diana AB. CAROB BY-PRODUCTS AND SEAWEEDS FOR THE DEVELOPMENT OF FUNCTIONAL BREAD. Journal of Food Processing and Preservation. 2018;42(8). DOI: 10.1111/jfpp.13700
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