THE EFFECT OF BLENDING RATIO AND VARIETIES ON NUTRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF BREAD PRODUCED FROM WHEAT (TRITICUM AESTIVUM) - CHICKPEA (CICER ARIETINUM L) COMPOSITE FLOURS

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