Comparative Nutritional Analysis of Neurospora Crassa-Derived Mycoprotein Bread and Conventional All-Purpose Flour Bread

Abstract

The rise in bread consumption across Asia, alongside carbohydrate-dense staples such as rice, has intensified dietary imbalances, particularly protein deficiencies. This study explores the potential of mycoprotein, derived from Neurospora crassa, to enhance the nutritional profile of bread. Mycoprotein, a sustainable fungal protein, is rich in high-quality protein and dietary fiber, offering a promising solution to nutritional gaps in carbohydrate-dominant diets.

Bread formulations with varying levels of mycoprotein inclusion (0–40%) were analyzed for macronutrient composition, caloric distribution, and amino acid profiles. Results indicate a significant increase in protein content, from 8.13 g/100 g at 0% to 15.69 g/100 g at 40% inclusion, and dietary fiber, which rose from 1.7 g/100 g to 15.43 g/100 g. Concurrently, carbohydrate levels declined, demonstrating mycoprotein’s potential to reduce glycaemic load. While essential amino acid profiles improved, certain amino acids, including methionine and cysteine, remained limited, suggesting the need for complementary protein sources.

This research highlights mycoprotein’s capability to address protein and fiber deficiencies while offering a sustainable alternative to conventional bread ingredients. These findings support its application in developing nutritionally enriched, environmentally friendly food products for regions experiencing dietary transitions.