Antimicrobial, antioxidants activity and Nutritional Properties of High Protein Breads from Vignaradiata
الباحث الأول:
Riyadh Shamki Ali
الباحثين الآخرين:
Laith Fareed Hasan Al-Obaidi1, Manal Abdalwahed Alssirag
المجلة:
Indian Journal of Public Health Research & Developmen
تاريخ النشر:
None
مختصر البحث:
The aim of the current study was to identify the effect of replacing wheat flour with mung bean flour at different levels (0, 5, 10, 15, 20 and 30%) represented as (C, M1, M2, M3, M4 and M5) respectively in some chemical properties of flour, in addi…
The aim of the current study was to identify the effect of replacing wheat flour with mung bean flour at different levels (0, 5, 10, 15, 20 and 30%) represented as (C, M1, M2, M3, M4 and M5) respectively in some chemical properties of flour, in addition to studying the effect of replacing on some sensory characteristics of the bread. The chemical compositions results of the flour indicated that there was a significant differences between a flour treatments compared to the control flour (100% wheat flour). Also, as the replacing of wheat flour with mung bean flour increased the moisture content decreased while the protein and ash content increased. The sensory evaluation results showed that there was a significant differences between the control bread sample and other bread samples for most of the bread attributes and the best replacing level was using 10% mung bean flour with 90% wheat flour. In addition, the amino analysis results indicated that the wheat flour (control) has the lowest amino acid containing and as the wheat flour replacing increased the amino acids content increased.
