EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Nutritional and organoleptic evaluation of wheat bread supplemented with peanut flour






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

Nutritional and organoleptic evaluation of wheat bread supplemented with peanut flour

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.


Accession: 001228347



Related references

Nutritional and organoleptic evaluation of wheat bread supplemented with chick pea flour. Pakistan Journal of Scientific and Industrial Research 29(2): 126-129, 1986

Nutritional and organoleptic evaluation of wheat triticum aestivum bread supplemented with chick pea cicer arietinum flour. Pakistan Journal of Scientific & Industrial Research 29(2): 126-129, 1986

Nutritional and organoleptic evaluation of wheat rotis supplemented with soybean flour. Pakistan Journal of Scientific & Industrial Research 30(8): 615-618, 1987

Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Food Chemistry 77(4): 479-488, 2002

Nutritional and organoleptic evaluation of wheat breads supplemented with pigeon pea cajanus cajan flour. Cereal Chemistry 63(2): 136-138, 1986

Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chemistry 90(3): 427-435, 2005

Nutritional and technological evaluation of wheat bread supplemented with peanut and soybean flours. Pakistan Journal of Scientific and Industrial Research 46(1): 68-69, 2003

Nutritional evaluation of wheat and maize breads supplemented with a mixture of peanut chick pea flour. Qualitas Plantarum Plant Foods for Human Nutrition 34(4): 285-296, 1984

The nutritive value and organoleptic evaluation of wheat flour breads supplemented with pigeon pea cajanus cajan flour. Federation Proceedings 43(3): ABSTRACT 1110, 1984

Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour. International Journal of Food Sciences and Nutrition 64(1): 63-68, 2013