The influence of mungbean and mashbean supplementation on the nutritive value of whole wheat flour bread
2007
Riaz, A. (Agricultural Research Inst., Peshawar (Pakistan). Food Technology Section) | Wahab, S. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology) | Hashmi, M.S. (Agricultural Research Inst., Peshawar (Pakistan). Food Technology Section) | Shah, A.S.
A study was conducted to investigate the influence of mung bean and mash bean supplementation on the chemical and sensory quality of whole wheat flour bread. Whole wheat flour (WWF), mung bean flour (MuBF) and mash bean flour (MaBF) were evaluated for their proximate composition. Bread was prepared from whole wheat flour alone (control) and supplemented with mung bean and mash bean flour (05, 10, 15, 20% levels). The bread samples were also evaluated for their proximate composition. The moisture content, crude protein, crude fat, crude fiber, ash content and NFE were significantly (p less than 0.05) influenced by the level of supplementation. There was significant difference in the scores for sensory evaluation of the bread (p less than 0.05). T7 (WWF bread supplemented with 10% MaBF) with a mean score of 7.5 was found the most acceptable product among the other treatments of WWF bread.
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