Characteristics of thick kmaj bread enrichment with faba bean (Vicia faba) flour

Main Article Content

R.Y. Ajo

Keywords

bread quality, composite flour, faba bean, kmaj bread

Abstract



Thick kmaj is a flat bread type known in the west as pita bread that promotes the use of composite flour from inexpensive sources with high protein content to substitute wheat flour to produce protein-enriched bread. The effect of replacing 5, 10 and 15% of wheat flour (WF) with faba bean flour (FBF) in thick kmaj bread was evaluated compared to bread produced from wheat flour (WFB). The breads produced were evaluated using straight dough method. Proximate chemical evaluation of WF and FBF and breads showed that protein, fat and crude fibre content were increased with increasing FBF. The corresponding bread protein content increased significantly from 12.89% in WFB to 19.69% in 15% FBF bread, while bread fat content increased from 1.06% to 1.23%. The upper layer percentage was higher in bread with 15% FBF compared to the control. Sensory analysis results showed that the total score of bread was significantly higher in control and the 5% FBF replacement. The thick kmaj bread produced from composite flour 5% and 10% of FBF did not affect the sensory acceptability whereas all breads produced from composite flour improved nutritionally.




 
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