[Supplementation of wheat flour with chickpea (Cicer arietinum) flour. II. Chemical composition and biological quality of breads made with blends of the same].

Abstract

Experimental bread made of wheat flour complemented with 5, 10 and 15% chick-pea flour was studied, using wheat bread as control. Samples were analyzed for their proximal chemical composition and amino acids content. Crude fiber and protein increased from 0.36% to 0.55%, and from 14% to 17.6%, respectively, when 15% chick-pea flour was added. The lysine content increased as the level of supplementation was raised. Biological quality of proteins was measured in rats as protein efficiency ratio (PER) as well as apparent digestibility resulting in an increase of PER values from 0.90 to 1.34 and small variations in bread protein digestibility. Bread nutritive value was significantly improved by adding chick-pea flour.