Abstract:
Legumes including beans and chickpeas are important crops because of their nutritional
quality. They are rich sources of protein. The aim of this study was to develop value
added bread made by supplementation of chickpea flour to wheat flour. The proximate
composition, mineral, functional property of composite flour and physical property and
sensory acceptability of the composite flour breads were studied. Chickpea flour was
blended to wheat flour at ratios 0, 10, 15, 20 and 25% for bread production. The
proximate composition showed that the crude protein of chickpea varieties 25.8 and
26.53% for Desi and Kabuli respectively. The chickpeas had more fiber (13.06 and 11.42
% , iron (6.25 and 6.47mg/100), Zinc ( 10.03 and 10.41mg/100) and Calcium ( 122.66
and 128.85mg/100) than the wheat, them respectively. was more than. The chickpea
flours showed higher water absorption and lower oil absorption capacities than wheat
flour. The functional properties of the composite flours such as water absorption
capacity, oil absorption capacity, solubility, and swelling power were also improved with
increase in blending ratio of the chickpea. The protein, ash, crude fiber and fat contents
of the composite breads were found to be greater whereas the carbohydrates content was
less than those of the pure wheat bread. Similarly the iron, Zinc and calcium contents of
the composite bread were greater than those in pure wheat breads. Likewise the sensory
acceptability of the breads showed significant differences (P< 0.05) among the bread
observed for sensory attributes of color, texture, taste and overall acceptability in
chickpea supplemented breads. The breads formed from the composite flours received
sensory evaluation scores representing more than moderate level of acceptability. The
loaf weight and loaf volumes of the breads decreased as the level of chickpea flour
increased due to the dilution of the gluten structure in the dough
