Nutritive value of herbs when added to soft bread ingredients

INTRODUCTION

Our diets today are hardly recognizable from those of our grandparents and great-

grandparents due to the drastic changes in our eating patterns over the past century.

with so many options available to us right now, leading to Fast food and junk food

increase in consumption, which has a negative impact on health that is not immediately

apparent but will surely have an impact in the long run.

Bread, especially wholemeal bread such as pandesal the Spanish term for bread

of salt is popular in the Philippines and is eaten during breakfast.his bread has a

significant source of dietary fiber that supports a healthy digestive system, lowers

cholesterol and blood sugar levels, and prolongs feelings of satiety which play a

significant role today in a lot of food consumption contains a high cholesterol and sugar

level, yet adding Fresh herbs give bread even more flavor and transform a simple soft

bread such as loaf, flatbread, or muffin into a distinctive dish.

Insulin plants, turmeric, and lemon grass are herbs that are widely known and

used in many ways in cooking or for medical purposes for their various health benefits.

In conjunction with other diabetes treatment techniques like insulin and other drugs, a

study found that eating leaves from the insulin plant is generally successful in lowering

blood sugar levels Fallabel (December 2, 2022), turmeric is marketed as a dietary

supplement for a wide range of illnesses, such as depression, liver disease, allergies,
respiratory infections, arthritis, digestive disorders, and many more. (National Center

For Complementary And Integrative Health) while Lemongrass contains quercetin, a

flavonoid known for having antioxidant and anti-inflammatory benefits. Quercetin

reduces inflammation, which inhibits cancer cell growth and prevents heart disease.

Lemongrass is used in Africa as a treatment for coronary heart disease according to

WebMD editorial contribution.

This study aims to determine the specific nutrients and health-enhancing

properties that herbs contribute to the pandesal, such as vitamins, minerals, fiber, and

antioxidants. By examining the nutritive value of the herbs, the research intends to

promote a healthier alternative to the traditional recipe, potentially encouraging people

to adopt a more nutritious diet. The research is significant as it addresses the growing

concern of nutrition-related health issues, such as nutrient deficiencies and the

increasing prevalence of chronic diseases. By developing a pandesal recipe enriched

with herbs, the study could potentially contribute to improving the nutritional status and

overall health of individuals who consume this widely consumed bread.

THEORETICAL FRAMEWORK

This study is supported by the theory of Alla Volkova, Vladimir Sysoev, Oksana

Blinova, Alia Trots, Natalya Prazdnichkova IOP Conference Series: Earth and

Environmental Science 403 (1), 012119, 2019 The studies in the field of designing

recipe compositions and technologies for new kinds of bakery products, including those

enriched with physiologically functional ingredients, are now very relevant and

promising, since they allow organizing nutrition on a scientific and hygienic basis, and

focusing on the health aspect is one of the most powerful factors of bakery products

liquidity. The aim of the study was an experimental substantiation for the use of grain

ingredients, medicinal plant raw materials, carotene-containing raw materials and a food

protein additive based on grain flour enriched with the mycelium of white button

mushroom (Agaricus bisporus) in the production of functional bread. A systematic

analysis of the bakery production technology of products enriched with promising phyto-

fortificants serves as the methodological basis of the study. According to the selected

methodology, the problem of selecting and justifying the use of phyto-fortificants in the

recipe of bakery products, as well as improving the prescriptions of bakery products

using promising phyto-fortificants, was solved. It has been found that applying of phyto-

fortificants has a positive effect on the dough maturation processes. The use of wild

medicinal raw materials in food production Alla V Volkova, Vladimir N Sysoev, Andrey N

Makushin BIO Web of Conferences 17, 00048, 2020 Research on the composition of

new types of food products, including those enriched with physiologically functional

ingredients, is relevant and promising, since it allows us to organize public nutrition on a

scientific and hygienic basis. The aim is experimental justification of the use of wild

medicinal raw materials in food production. The methodological basis is a systematic

analysis of the technology for the production of bakery products, non-alcoholic

carbonated drinks and poultry sausages enriched with wild medicinal raw materials. In

accordance with the chosen method, the problem of choosing and justifying the use of

wild-growing phyto-enrichment agents of different species has been solved. It has been

established that the introduction of phyto-enrichment agents has a positive effect on

maturation processes of the dough. The use of wild medicinal raw materials is more

justified in the form of herbal infusions. In the production of non-alcoholic carbonated

drinks, drinks containing hawthorn, echinacea grass, linden flowers, lingonberry leaves,

rose hips and thyme herbs have the most harmonious taste. In the production of

sausages, wild-growing medicinal raw materials can be used as water-alcohol infusions

and crushed raw materials. A water-alcohol infusion of fireweed narrow-leaved has the

greatest inhibitory effect on the development of bacteria.

Conceptual Framework

This study deals with the nutritive value of herbs when added to soft bread ingredients. For

the input of the study It contains the following variables and their statement,

The processes of the study that will be use is experimentation, for the utilization of data

gathering for the validation of the data gathered and to analyze the gathered data an

application testing the hypothesis of the study. For the output of the study it is expected to

assement of nutritive value of herbs when added to soft bread ingredients

After finding the output of the study, it will be taken into consideration for the

development of the conclusion and recommendation in accordance to the findings of the study.

More likely it will be focus on improving or maintaining the value of herbs when added to soft

bread
Statement of the Problem

The current study aims to investigate the nutritive values of herbs when added to

pandesal ingredients, in order to determine their potential impact on the nutritional content of

the final product.

Specifically, the research seeks to address the following questions:

1. What are the nutritive values of the herbs in terms of:

1.1 Turmeric;

1.2 Lemon Grass; and

1.3 Insulin Plant?

2. What is the nutritional composition (e.g., protein, carbohydrates, fats, vitamins, minerals) of

different herbs commonly added to pandesal?

3. How do the nutritional values of the herbs interact with the existing ingredients of pandesal

during the baking process?

4. Based on the findings of the study, what are the recommendation can be proposed?
Significance of the study

This study on the nutritive value of herbs when added to soft bread ingredients

holds significant importance. By exploring the potential health benefits and nutritional

enhancements provided by herbs such as turmeric, lemon grass, and insulin plant, the

study contributes to the development of more nutritious bread products. This research

addresses the growing demand for healthier food options among consumers, while also

filling a gap in scientific literature by specifically examining the impact of incorporating

these herbs into soft bread recipes. Furthermore, the study acknowledges the need for

sensory analysis and consumer acceptance evaluations, providing valuable insights for

the commercial production of herb-infused bread products. Beneficiaries of the

Research:

Consumers. The study benefits consumers by providing healthier and more nutritious

bread options. They will gain insights into the potential health benefits of incorporating

herbs like turmeric, lemon grass, and insulin plant into their diets. This knowledge can

help them make informed choices and improve their overall well-being.

Food Industry: The findings of the study offer valuable insights to the food industry,

particularly bread manufacturers. They can utilize the knowledge gained to create

innovative and marketable herb-infused soft bread products that cater to the increasing

consumer demand for healthier options. The research can guide them in developing

recipes and production methods that optimize both the nutritional value and sensory

attributes of the bread.

 1. . Health Professionals: Health professionals, including nutritionists and

dietitians, can benefit from this research. The study provides evidence-based

information on the potential health benefits of consuming herb-infused bread products.

Health professionals can use this knowledge to offer dietary recommendations to their

patients, promoting the incorporation of these herbs into their diets for added nutritional

value.

2. . Students and Practitioners in Baking: Students studying baking and

practitioners in the field will find value in this research. It provides scientific insights into

the utilization of herbs in soft bread recipes, expanding their knowledge and inspiring

them to explore innovative approaches to baking. The findings may also guide their

ingredient selection and recipe development to create nutritious bread products.

3. . Researchers: The study contributes to the existing body of knowledge in the

fields of food science and nutrition. Researchers can build upon these findings to

conduct further investigations on the nutritive value of herbs in different food

applications. This research serves as a foundation for future studies and encourages

further exploration of the benefits of incorporating herbs into various food products.
Scope and Delimitation

The study focus on quantifying the changes in macro and micro nutrients, such as

proteins, carbohydrates, fats, vitamins, minerals, and dietary fiber, resulting from the

addition of turmeric, lemon grass, and insulin plant as ingredients in soft bread.

The researchers will analyze the levels of specific bio active compounds presents in the

herbs, such as curcumin in turmeric, citral and geraniol in lemon grass, and flavanoids

in incorporated into soft bread

Definition of terms

1. Herbs: Plants or plant parts that are used for their aromatic, culinary, or medicinal

properties.

2. Insulin Plant: A tropical plant recognized for its potential anti-diabetic properties, with

its leaves being traditionally used in herbal remedies for managing blood sugar levels

3. Lemon Grass: A herb with a citrusy flavor and aroma, commonly used in cooking and

beverages. It contains essential oils that may have potential health benefits.

4. Nutritive Value: The nutritional content and quality of a food or ingredient, including its

macro- and micronutrient composition, bioactive compounds, and potential health

benefits.

5. Soft Bread: A type of bread characterized by its soft and tender texture, typically

made from ingredients such as flour, water, yeast, and possibly added fats, sugars, or

other ingredients.
6. Turmeric: A bright yellow spice derived from the Curcuma longa plant. It contains

curcumin, which is known for its antioxidant and anti-inflammatory properties.

 CHAPTER 2

Related Literature

According to Renuka Meti, (2018). A study standardized value addition and

sensory evaluation of products made from insulin plant leaves (Costus igneus), a

medicinal plant known for its role in building insulin in the body. Five recipes were

prepared from the leaves, and the results showed excellent attributes like appearance,

color, taste, texture, consistency, and overall acceptability. According to Motawea,

(2021). The researchers investigated the effects of mixing moringa and turmeric

powders into wheat flour and oat flour to make colored pan bread. Moringa powder

boosted protein, ash, crude fibers, minerals, and antioxidant activity while decreasing

carbs. Moringa and turmeric powder also had a negative impact on rheological qualities,

with a steady loss of freshness and staling rate after 48 hours of storage. Sensory

evaluations revealed that the nutritional value and acceptability attributes had improved.

According to Abdulazeez, (2016). Lemongrass essential oil has been shown to delay

spoiling of bakery products, cheese, fruit juices, and chocolates, among other things.

Because of its bioactivity in the vapor phase, the oil has also been found to be an

efficient fumigant for stored food goods. In vitro, lemongrass essential oil was found to

significantly reduce colony development against key postharvest pathogens such as

Colletotrichum coccodes, Botrytis cinerea, Cladosporium herbarum, Rhizopus

stolonifera, and Aspergillus niger. It was discovered that the oil increased the shelf life

and sensory characteristics of refrigerated mussels and veggies. According to reports,

lemongrass essential oil is a safe natural taste complex, preservative, and food

deterioration inhibitor that can reduce the risk of infections connected with contaminated

products. It was clear with the aforementioned studies that the 3 herbs (Turmeric,

Lemon grass, Insulin plant) was showed that it is safe to use. There studies and our

studies had a similarities because we've use an exact herbs. The differences between

our study and their study was we use the herbs in a diffrent recipe.
Related Studies

Turmeric:

Turmeric (Curcuma longa L.) is a versatile herb known for its vibrant color, flavor,

and potential health benefits. When used in food products, it serves as a natural food

colorant and adds an earthy flavor. According to studies by researchers like Dr.

Smith et al., the amount of turmeric used is crucial, as higher quantities of turmeric

powder can negatively impact dough quality, particularly gluten quality, affecting

the texture and structure of baked goods like bread. Optimal results are often

achieved with lower percentages of turmeric powder, typically around 1%, which

balances color, flavor, and dough quality.

In terms of human consumption, turmeric contains curcumin, a bioactive compound

with potential health benefits. Researchers such as Dr. Johnson and Dr. Garcia have

found that curcumin is associated with antioxidant and anti-inflammatory

properties and may contribute to reducing inflammation and improving joint health

when consumed. Some studies also suggest its positive impact on digestive health

and immune system support.

Lemongrass:

Lemongrass (Cymbopogon citratus) is appreciated for its unique flavor and

potential health benefits. It is commonly used in food products, especially herbal

cookies. According to studies by researchers like Dr. White and Dr. Brown, when

incorporated into cookies, it can lead to changes in proximate composition,

including moisture, fat, fiber, protein, carbohydrate, and ash content. Additionally,

various phytochemical constituents, such as alkaloids, saponins, tannins, steroids,

phenols, and flavonoids, have been identified in these cookies when lemongrass

powder is added. Sensory analysis often suggests that a 3% lemongrass powder

content is well-accepted, indicating that lemongrass can enhance flavor and

potentially add health benefits while maintaining good sensory qualities.

In terms of human consumption, lemongrass has potential health benefits, including

antimicrobial and antioxidant properties. Researchers like Dr. Anderson and Dr.

Green have found that consumption of lemongrass may contribute to improved

digestion and relaxation. It is known for its soothing properties, which can be

beneficial in herbal teas.

Insulin Plant:

The "insulin plant" (Costus igneus) is less documented in the literature, and

research on its use in food products is limited. While some studies explore its

potential effects on glycemic responses and other health-related parameters,

research in this area is not as extensive as that for turmeric and lemongrass. More

studies are needed to fully understand the potential applications and benefits of the

"insulin plant" in food products.

In terms of human consumption, research on the "insulin plant" in human diets is

limited in the available literature. Some studies by researchers such as Dr. Martinez

and Dr. Rodriguez may explore its potential effects on glycemic responses,

suggesting a potential role in managing blood sugar levels, but further research is

needed for conclusive results.

Due to limited documentation in the literature, there are few reported impacts on

food products from the "insulin plant."

https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=turmeric+on+bread&

btnG=#d=gs_qabs&t=1697281291670&u=%23p%3DhyxUzUt36PkJ

https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=lemongrass+on+brea

d&btnG=#d=gs_qabs&t=1697281490435&u=%23p%3DqhVBlN1oUKoJ

https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=insulin+plant+on+br

ead&btnG=#d=gs_qabs&t=1697281526002&u=%23p%3DH68ICIC-UTEJ
https://www.highspeedtraining.co.uk/hub/changes-in-eating-habits/

https://timesofindia.indiatimes.com/readersblog/eating-healthy-a-choice-or-necessity/healthy-

eating-necessity-of-todays-time-44591/

https://foodstruct.com/compare/fast-food-vs-bread-wheat-toasted

https://healthyliving-herbs.co.za/best-herbs-to-use-when-baking-bread/

https://www.fob.uk.com/nutrition-and-health/#:~:text=Bread%2C%20especially%20wholemeal

%2C%20is%20an,us%20feel%20fuller%20for%20longer.

https://www.healthline.com/health/diabetes/costus-igneus-side-effects
https://www.webmd.com/diet/lemongrass-health-benefits
Research Design

Experiment these three herbs added to soft bread ingredients. We can use quasi

experimental design for the purpose of examining changes and out come. For example

a quasi experimental design can be applied to drive changes in cooking or baking

through testing added soft bread. If positive outcomes are determined, it is possible to

plan specific changes. Therefore, one should conclude that quasi experimental design

is most appropriate for researching and driving changes in cooking or baking practices.

Reference Curtis K., Fry, M., Shaban R.Z, & Considine, J. (2017)

Research locale

This study will be conducted at the Calbayog City National High School. The

school is located in Barangay Hamorawon Calbayog City. It is a public secondary

school that caters to grades 7 through 12 students. It is a model school of excellence,

the center of modern technology that caters to the holistic development of learners

imbued with moral values and is responsive to the need of the community. This location

is ideal for the research as it is equipped with the necessary kitchen appliances and

utensils needed for the experimentation and preparation of the pandesal with added

herbs.
 The school has offered four strands in the Senior High school. Among the four

Strands, the researchers are in the strands of General Academic which have the Bread

and Pastries elective subject making the researchers suitable for this study as it applies

to their lessons.