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WJPR

World Journal of Pharmaceutical Research

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical and Medical Research and Technology

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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

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

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