NUTR ITION A L AND TECHNOLOG ICA L EVA LU A TI ON O F W H EA T BR EA D SUPPLEMENTED WITH PEANUT AND Sov­ BEAN FLOURS

Short Communication

Authors

  • M Jan Nuclear Institute.for Food and Agriculture, Tarnab, Peshawar, Pakistan
  • F Mahmood Nuclear Institute.for Food and Agriculture, Tarnab, Peshawar, Pakistan
  • A Zeb Nuclear Institute.for Food and Agriculture, Tarnab, Peshawar, Pakistan
  • M A Chaudry Nuclear Institute.for Food and Agriculture, Tarnab, Peshawar, Pakistan

Keywords:

Wheat bread, Nutritional value, Oilseed flours, Evaluation

Abstract

Wheat breads supplemented with different oilseed flours were evaluated for nutritive value and for acceptability by sensoric subjective analysis. It was found that protein content of bread increased from I 1.2 to 22.30% ,vi!h supplementation of soy­ bean and 11.2 to 21.50% with peanut flours. Variation in other nutrients \Vas also observed. Sensoric evaluation revealed highest acceptability rating for soybean flour (7.3-6.8) based bread followed by peanut flour (7.2-6.4).

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Published

2003-02-24

How to Cite

Jan, M., Mahmood, F., Zeb, A., & Chaudry, M. A. (2003). NUTR ITION A L AND TECHNOLOG ICA L EVA LU A TI ON O F W H EA T BR EA D SUPPLEMENTED WITH PEANUT AND Sov­ BEAN FLOURS: Short Communication. Biological Sciences - PJSIR, 46(1), 68–69. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/1595

Issue

Vol. 46 No. 1 (2003): Pakistan Journal of Scientific and Industrial Research

Section

Articles

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