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Article

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread

by
Antonella Pasqualone
1,2,*,
Francesca Vurro
1,
Erin Wolgamuth
3,*,
Salwa Yusuf
4,
Giacomo Squeo
1,
Davide De Angelis
1 and
Carmine Summo
1
1
Food Science and Technology Unit, Department of Soil, Plant and Food Science (DISSPA), University of Bari ‘Aldo Moro’, Via Amendola 165/a, 70126 Bari, Italy
2
Brussels Institute of Advanced Studies (BrIAS) Fellow 2022/23, Elsene, 1050 Brussels, Belgium
3
Independent Researcher, MA, Dubai Investment Park 1, Dubai, United Arab Emirates
4
Independent Researcher, BA, Hargeisa, Somalia
*
Authors to whom correspondence should be addressed.
Foods 2023, 12(16), 3050; https://doi.org/10.3390/foods12163050
Submission received: 7 July 2023 / Revised: 7 August 2023 / Accepted: 11 August 2023 / Published: 14 August 2023
(This article belongs to the Special Issue Traditional and Ethnic Foods in the Context of Food Nutritional Security)
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Abstract

The physical–chemical and nutritional characteristics of Somali laxoox and Yemeni lahoh flatbreads have not been studied to date, nor have their possible similarities been investigated. Fieldwork was carried out in Somaliland (northwest Somalia), at nine different households, to collect Somali and Yemeni flatbreads. The nutritional characteristics (12.47–15.94 g/100 g proteins, 2.47–4.11 g/100 g lipids) and the total phenolic compounds (5.02–7.11 mg gallic acid equivalents/g on dry matter) were influenced by the natural variability of manual food preparation, as well as variability in the recipes used. All the breads had a porous structure. Cell density varied from 22.4 to 57.4 cells/cm2 in the Somali flatbreads, reaching 145 cells/cm2 in the Yemeni flatbreads. Higher amounts of refined flour increased the pale color of the breads. The principal component analysis highlighted differences between Yemeni and Somali flatbreads, pointing out a certain variability within the latter, with two samples forming a separate subgroup.
Keywords: sorghum; bioactive compounds; artisan food; ethnic food; food diversity sorghum; bioactive compounds; artisan food; ethnic food; food diversity
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MDPI and ACS Style

Pasqualone, A.; Vurro, F.; Wolgamuth, E.; Yusuf, S.; Squeo, G.; De Angelis, D.; Summo, C. Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread. Foods 2023, 12, 3050. https://doi.org/10.3390/foods12163050

AMA Style

Pasqualone A, Vurro F, Wolgamuth E, Yusuf S, Squeo G, De Angelis D, Summo C. Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread. Foods. 2023; 12(16):3050. https://doi.org/10.3390/foods12163050

Chicago/Turabian Style

Pasqualone, Antonella, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Davide De Angelis, and Carmine Summo. 2023. "Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread" Foods 12, no. 16: 3050. https://doi.org/10.3390/foods12163050

APA Style

Pasqualone, A., Vurro, F., Wolgamuth, E., Yusuf, S., Squeo, G., De Angelis, D., & Summo, C. (2023). Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread. Foods, 12(16), 3050. https://doi.org/10.3390/foods12163050

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