AUTHOR=Mudau Ndamulelo , Ramavhoya Khuthadzo , Onipe Oluwatoyin O. , Jideani Afam I. O. 

TITLE=Plant-and Animal-Based Protein Sources for Nutritional Boost of Deep-Fried Dough

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=5

YEAR=2021

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2021.763437

DOI=10.3389/fsufs.2021.763437

ISSN=2571-581X

ABSTRACT=<p>Flaxseed (<italic>Linum usitatissimum</italic> L.) is an oilseed that is used in both industry and food production. Flaxseed contains biologically active compounds including linolenic acid, linoleic acid, and lignans. Flaxseed powder (2.5–10% w/w) and chicken eggs (10–30% v/w) were substituted in cake wheat flour for fried dough (<italic>magwinya</italic>) production. The physicochemical properties of the fried dough were determined and compared with the control. There was a significant (<italic>p</italic> &lt; 0.05) increase in moisture, protein, ash, and hardness and a decrease in fat content of fried dough enriched with egg (FDE) and flaxseed powder (FDFX). Enrichment with 30% (v/w) egg and/or 7.5–10% flaxseed powder resulted in higher protein, oil reduction, and ash contents compared with the rest of the products. With the current interest in plant-based protein, flaxseed is a good choice of flour-based snacks for consumers without compromise in nutrition.</p>