The influence of mungbean and mashbean supplementation on the nutritive value of whole wheat flour bread. | [Sarhad Journal of Agriculture • 2007]

Author(s):

1. Ayesha Riaz: Food Technology Section, Agricultural Research Institute, Tarnab, Peshawar, Pakistan

2. Majid Suhail Hashmi: Food Technology Section, Agricultural Research Institute, Tarnab, Peshawar, Pakistan

3. Abdul Sattar Shah: Food Technology Section, Agricultural Research Institute, Tarnab, Peshawar, Pakistan

4. Said Wahab: Department of Food Science & Technology, NWFP Agricultural University, Peshawar Pakistan

Abstract:

A study was conducted to investigate the influence of mungbean and mashbean supplementation on the chemical and sensory quality of whole wheat flour bread. Whole wheat flour (WWF), mungbean flour (MuBF) and mashbean flour (MaBF) were evaluated for their proximate composition. Bread was prepared from whole wheat flour alone (control) and supplemented with mungbean and mashbean 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

Page(s): 737-742

DOI: DOI not available

Published: Journal: Sarhad Journal of Agriculture, Volume: 23, Issue: 3, Year: 2007

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