Quality characteristics and nutritional value of pearl millet composite bread supplemented with soy flour

Abstract EN

The aim of this study was to characterize the effect of soy addition on the quality of pearl millet flour composite bread.

bread with 30% pearl millet flour was developed.

further 5% soy flour and 10% gluten were incorporated in pearl millet composite flour by replacing wheat flour and to flour developed breads were analyzed for physical, textural, sensory and nutritional quality.

wheat bread was superior in specific volume, texture and sensory quality.

the texture of pearl millet bread improved on addition of soy and gluten, on significant decrease in the hardness.

sensory quality of soy and gluten incorporated bread was on par with pearl millet composite bread.

on addition of pearl millet; fat, dietary fibre of wheat bread was enhanced.

soy and gluten supplementation showed further enhancement in the protein, dietary fibre, and ash.

supplementation of non-gluten flours enriched the nutritional quality of wheat bread and would meet the demand of population for nutrient dense bread with good acceptability.