A METHOD FOR PRODUCING BANANA (Musa acuminata Colla)–CARROT (Daucus carota) ALMOND (Prunus amygdalus) BREAD FORTIFIED WITH WATER SPINACH (Ipomoea aquatica) LEAF POWDER

Abstract

The present utility model relates to a method for producing banana–carrot almond bread fortified with water spinach (Ipomoea aquatica) leaf powder. The method comprises mashing ripe bananas, grating carrots, mixing dry ingredients comprising wheat flour, almond flour, a leavening agent, and water spinach leaf powder, mixing wet ingredients comprising mashed banana and grated carrot, combining the wet ingredients with the dry ingredients to form a homogeneous batter, transferring the homogeneous batter into a baking mold or pan, and baking the batter at a temperature ranging from 160°C to 180°C. The water spinach leaf powder is prepared by drying water spinach leaves and milling the dried leaves into a fine powder. In one embodiment, the baking is carried out for 30 to 60 minutes.