. 2022 Aug 10;11(16):2399. doi: 10.3390/foods11162399

Table 4.

Potential health benefits.

Protein Source	Type	Percentage of Addition (%)	Protein Digestibility	Health Benefits	References
Faba bean	Flour	30	63.6↓	↓ Predicted glycemic index (eGI) in sourdough treatment (84.2) vs. flour treatment (91.4) and control (94.6)	[56]
Faba bean	Sourdough/Flour	30	74.1↑		[56]
Amaranth: A. spinosus	Flour	25, 50		↑ Mineral content increased and ↑ increase of phytic acid content with the inclusion of amaranth flour in the bread.	[17]
Amaranth: A. hypochondriacus	Flour	25, 50			[17]
Quinoa	Flour	5, 10, 15		↑ TPC, ↑ radical scavenging capacity (ABTS, DPPH and HOSC), ↓ HI, ↓ eGI, ↓RDS and ↑SDS by flour addition.	[9]
Maize germ protein	Protein hydrolysate	1, 2, 4		↑ DPPH radical scavenging, ↑ Fe2+ chelating activity and ↓ starch digestion at 20 min of digestion (in vitro digestion) related to the effect of peptides in the hydrolysate.	[8]
Barley	Sourdough/Raw Flour	20	65.5↓ *	↑ TPC and radical scavenging activity in barley, lentin and quinoa vs. control. ↑ TPC and radical scavenging in sourdoughs treatments. ↓ Condensed tannins, trypsin inhibitor activity, and α-galactosides, in sourdoughs. ↓ Phytic acid after fermentation, except in barley flour. ↓ eGI in all breads in all treatments, except in quinoa samples, were barley and chickpea treatment demonstrate the lowest GI. ↑ GABA in cereals, pseudocereals, and legumes.	[51]
Barley	Sourdough/Sprouted Flour	20	72.8↑ **
Chickpea	Sourdough/Raw Flour	20	74.8↑ *
Chickpea	Sourdough/Sprouted Flour	20	76.8↑ **
Lentin	Sourdough/Raw Flour	20	73.3↑ *
Lentin	Sourdough/Sprouted Flour	20	74.0↑ **
Quinoa	Sourdough/Raw Flour	20	64.6↓ *
Quinoa	Sourdough/Sprouted Flour	20	75.1↑ **
Hemp	Sourdough/Flour	5 10 15	87.6 = 88.4 = 88.1 =	↓ Hydrolysis index, ↓ Predicted glycemic index, ↓ phytic acid and ↓ total saponins in hemp sourdough treatment.	[18]
Chia seed	Flour	2, 4, 6		↑ TPC and ↑ TEAC in fortified bread by chia seed.	[57]
Chia seed	Cakes	2, 4, 6		↑ TPC and ↑ TEAC in fortified bread by chia seed.	[57]
Salmon: Oncorhynchus tschawytscha	Powder	5 10 15	80.8↑ 80.2↑ 80.6↑	↓ Starch digestion. ↓ TPC and ↑ total antioxidant activities by protein-phenolic of phenolic-lipid complexes.	[23]
Faba bean (FB) + Carob germ (CG) + Gluten (G)	Mix of Flours	FB:10 + CG: 5 + G:2.5	88.2↓	↑ Antioxidant potential by phenolic acids and flavonoids in wholegrain flours.	[26]
Cassava (CF) + Soy bean (SF)	Flour	CF:10 + SF:19		↑ Phytate and ↑ condensed tannin content by flour addition.	[27]

↑, ↓ or = represent differences between treatments vs. control. Protein digestibility column present differences between treatments vs. control product. TPC: Total phenolic content, DPPH: Free radical method 2,2-diphenyl-1-picryl-hydrazil-hydrate, FRAP: Ferric antioxidant power. TEAC: Total antioxidant activities, ABTS: Scavenging capacity, HOSC:·OH Scavenging capacity, HI: Hydrolysis index, eGI: Predicted glycemic index, RDS: Rapidly digestible starch and SDS: Slowly digestible starch. IVPD: In vitro protein digestibility. GABA: A non-protein amino acid. * Compared with raw wheat flour sourdough. ** Compared with sprouted wheat flour sourdough.