Supplementation of wheat flour with some local legumes

Abstract

Abstract Egyptian bread made with broad bean flour, lentil flour, and wheat flour was scored for aroma, crust colour, crumb colour, texture, flavour and over‐all acceptability by Egyptian judges. Protein quality of the bread was measured by a rat growth study. Analysis of variance for the data from the organoleptic evaluation was insignificant. The results indicate that broad bean flour could be added to wheat flour in making Egyptian Ballady bread up to 20% without affecting any of the tested characteristics. However, supplementation of wheat flour with more than 15% lentil flour might have some effect on flavour and hence on overall acceptability. The addition of 5, 10, 15 and 20% broad bean flour and lentil flour was accompained by an increase in the PER. It was clear that wheat flour supplemented with broad bean flour had a more pronounced effect on the PER at a 5 and 10% level of supplementation than that supplemented with lentil. The PER data were subjected to analysis of variance. At 1% level of significance the increase in PER for the 10, 15 and 20% broad bean breads was significant. Also the differences in the PERs between 5, 10 and 15% broad bean flour was significant. At 1% level of significance there was a significant difference in the PER values of bread made with 15 and 20% lentil flour. Incorporating broad bean flour into bread at a 20% level had a significant effect on the NPR at 1% and 5% level of significance. At 1% level of significance the only significant increase in NPR was noticed using the 20% level of lentil flour.