WJPR Citation New

  All Since 2011
 Citation  2903  2393
 h-index  27  24
 i10-index  68  60

Login

Best Paper Awards

World Journal of Pharmaceutical Research (WJPR) will give best paper award in every issue in the form of money along with certificate to promote research activity of scholar.
            Best Paper Award :
Dr. Muhammad Baqir MR Fakhrildin
Download Article: Click Here

Search

Track Your Article

Abstract

EFFECT OF COWPEA FLOUR SUPPLEMENTATION ON THE NUTRITIVE VALUE OF WHOLE WHEAT FLOUR LEAVENED BREAD

Said Wahab, Mansoor Khan Khattak, Shad Khan Khalil and *Fahim Ullah

ABSTRACT

The influence of cowpea flour supplementation on the nutritive value of whole wheat flour bread was investigated in this study. Whole wheat flour (WWF) and Cowpea flour (CPF) were evaluated for their proximate composition. The bread samples were also evaluated for their proximate composition, mineral content i.e. P and Fe and phytic acid content. Phytic acid content was also determined in the raw WWF and CPF in order to ascertain the reduction of phytic acid on baking and natural fermentation. The moisture content, crude protein, crude fat, crude fiber, ash content and N.F.E were significantly (P<0.05) influenced by the level of supplementation. The effect of supplementation on mineral content was also significant (P<0.05). Phosphorus content of supplemented bread was higher than control (286.20 mg/100g) but decreased from 412.40 to 321.30 mg/100g by increasing supplementation level of CPF. Iron content increased from 3.73 to 4.92 mg/100g as the percentage of CPF was increased. Phytic acid content of breads increased significantly (P<0.05) from 0.79 to 1.52 g/100 g with higher levels of CPF. There was significant difference in the scores for sensory evaluation of the bread (P<0.05). . It was observed that quality scores for all sensory parameters declined with an increase in CPF. Hedonic rating for supplemented breads ranged from 7.1 (like moderately) to 5.4 (neither like nor dislike) for all sensory attributes. Sensory evaluation revealed that up to 10% cowpea supplemented breads were preferred over control and other supplemented breads.

Keywords: Cowpea, Flour supplementation, Nutritive value, Wheat flour and leavened bread.


[Full Text Article]

Call for Paper

World Journal of Pharmaceutical Research (WJPR)
Read More

Email & SMS Alert

World Journal of Pharmaceutical Research (WJPR)
Read More

Article Statistics

World Journal of Pharmaceutical Research (WJPR)
Read More

Online Submission

World Journal of Pharmaceutical Research (WJPR)
Read More