Climate-Smart Bread With Cauliflower Leaf Powder: Enhancing Nutrition and Reducing Food System Waste and Carbon Footprint, Addressing Sensory Trade-Offs and Improvement Opportunities.

ABSTRACT: Brassica oleracea var. botrytis or cauliflower is enjoyed by many around the world. However, its nutrient-rich leaves are commonly discarded; its nutrient-rich leaves are thrown away, and we waste food and miss out on edible resources. This study looked at the nutritional and antinutritional profile of cauliflower leaves after boiling, blanching, or fermentation. It also looked at their potential to boost nutrients in wheat bread. The processed leaves were dried, powdered, and mixed with wheat flour at levels of 1%-9% to make bread. The bread samples were tested for nutritional content, antinutrients, functional properties, and taste. Environmental impact was estimated by comparing water and carbon footprint. Fermentation improved the nutritional quality of cauliflower leaf powder (

SUBMITTER: Abebe Z 

PROVIDER: S-EPMC12903547 | biostudies-literature | 2026 Feb

REPOSITORIES: biostudies-literature