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Nutritional and organoleptic evaluation of wheat bread supplemented with peanut flour



Nutritional and organoleptic evaluation of wheat bread supplemented with peanut flour



Pakistan Journal of Scientific & Industrial Research 26(2): 87-90



In order to prepare a nutritive and acceptable bread, wheat flour was supplemented with 10, 20 and 30% peanut flour. The approximate composition, nutritive value and organoleptic characteristics of the breads prepared from these flours were studied [in the rat]. The protein content of the breads increased from 12.50 to 25.0% with supplementation. The PER [protein efficiency ratio] and NPU [net protein utilization] values were significantly increased over control by all levels of peanut flour supplement. The bread containing 20% peanut flour was best with respect to PER, NRP [net protein utilization] and organoleptic evaluation.

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Accession: 001228347

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