Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2011 | Volume: 10 | Issue: 4 | Page No.: 388-392
DOI: 10.3923/pjn.2011.388.392
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Quality Evaluation of Wheat-Mungbean Flour Blends and Their Utilization in Baked Products

Imran Pasha, Suhaib Rashid, Faqir Muhammad Anjum, M. Tauseef Sultan, Mir M. Nasir Qayyum and Farhan Saeed

Abstract:
The prevalence of protein energy malnutrition is increasing in developing economies especially in Pakistan owing to poverty and consumer’s reliance on plant sources to meet their energy requirements. The food diversification is one tool to eliminate the protein energy malnutrition and pulses holds potential for their utilization in cereal-based products to improve the protein quality. The core objective of present research investigation is devising strategy to curtail protein malnutrition through composite flour technology. For the purpose, wheat variety (Inqulab-91) and mungbean variety (NM-2006) were used for preparation of flour blends that were further evaluated for their quality and their potential application in baked products. The results regarding the farinographic characteristics indicated that water absorption capacity (60.8%) and mixing tolerance index (120 BU) were higher in 15% and 25% mungbean flour blend, respectively. Moreover, mungbean addition improved some chemical attributes e.g. protein from 5.40-9.30%) fat from 21.3-23.7% and fiber from 0.40-0.95%. Similarly, calorific value also increased from 485-501.1 kcal/100 g. Results pertaining to mineral profile portrayed the increasing tendency for sodium, potassium, iron, magnesium, zinc and manganese with gradual increase in mungbean flour. Sensory characteristics of the product were also improved significantly. In the nutshell, mungbean is an ideal candidate for improving the protein contents of cereal-based products.
PDF References Citation Report Citation
 RELATED ARTICLES:
  •    Nutritional and Sensory Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour
  •    Effect of Nigella sativa Meal Protein Isolates Supplementation on the Physical and Sensory Characteristics of Cookies During Storage
  •    Color Tonality and Sensory Response of Psyllium Husk Based Cookies
  •    Evaluation of the Yeild, Protein Content and Functional Properties of Mungbean [Vigna radiata (L.) Wilczek] Protein Isolates as Affected by Processing
How to cite this article:

Imran Pasha, Suhaib Rashid, Faqir Muhammad Anjum, M. Tauseef Sultan, Mir M. Nasir Qayyum and Farhan Saeed, 2011. Quality Evaluation of Wheat-Mungbean Flour Blends and Their Utilization in Baked Products. Pakistan Journal of Nutrition, 10: 388-392.

DOI: 10.3923/pjn.2011.388.392

URL: https://scialert.net/abstract/?doi=pjn.2011.388.392

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom