The nutritive value and organoleptic properties of white Arabic bread supplemented with soybean and chickpea

Hallab, A.H.; Khatchadourian, H.A.; Jabr, I.

Cereal Chemistry 51(1): 106-112

1974


ISSN/ISBN: 0009-0352
Accession: 000238904

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Abstract
Bread made with wheat flour alone contained 11.57% protein; with 10, 20, 30, 40 and 50% chickpea flour 15.58, 16.24, 17.11, 17.62 and 18.20%; and with 4, 6, 8 and 10% soya bean flour 13.24, 13.84, 14.62 and 15.40%, respectively. Corresponding values for net protein utilization of the breads by rats were 37; 41, 45, 52, 65, 66; 50, 50, 54, 55. The supplements similarly improved net dietary protein as a percentage of total energy. Supplements of 30% chickpea or 10% soya bean flour increased the lysine content from 140 to 244 mg/g N. With 30% or more chickpea flour acceptability of bread was impaired but was improved by parboiling and drying before grinding the seeds. Bread made with 10% soya bean flour was recommended for orphanages and refugee camps.