Development of Value Added Bread and Biscuits Supplemented with Chickpea Flour

Tolesa, Yohannes (2014) Development of Value Added Bread and Biscuits Supplemented with Chickpea Flour. Masters thesis, Addis Ababa University.

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Abstract

Legumes including beans and chickpeas are important crops because of their nutritional quality. They are rich sources of protein and the aim of this study was to develop value added Bread and Biscuit made by supplementation of chickpea flour to wheat flour. The proximate composition, Water Absorption Capacity and Oil Absorption Capacity of chickpea and wheat flours were also studied. Chickpea flour was supplemented to wheat flour at different ratios for bread (0, 10, 15 and 20%) and biscuit (0, 5, 10, 15, 20, 25, and 30%) making. Chickpea flour supplemented breads were subjected to variable baking time (15, 20, 25 and 30min)-temperature (180, 200, 220 and 240 0 C) combinations and the effect of this baking conditions on specific loaf volume, baking loss, total crust color and sensory scores were studied. In this study digital imaging method was used to measure the crust color of bread. The proximate composition shows that the crude protein content of chickpea flour (21.76±0.141 and 24.91±0.185, for Desi and Kubuli varieties respectively) is more than two times than that of wheat flour (11.21±0.025 and 9.57±0.021, for hard and soft wheat respectively). Similarly chickpea flour shows higher Water Absorption Capacity and lower oil absorption capacity than wheat flour. The result shows that 10% chickpea flour supplemented bread looks almost similar to the wheat flour bread in all aspect (specific loaf volume; 5.45±0.001cm 3 /g and baking loss; 10.37±0.764g). Likewise the sensory evaluation shows that no significant differences were observed for sensory attributes of color, texture, aroma, taste and overall acceptability in chickpea supplemented bread up to 10% chickpea flour addition. The variable baking time-temperature combinations significantly affect physical characteristics as well as the sensory attributes of bread. Thus acceptable results; with respect to specific loaf volume, baking loss, total crust color and sensory attributes, were obtained when the breads baked in the regions of high temperature for short time and low temperature for long time. In this study the bread baked at 220 0 C for 20min was found to be optimum bread. On the other hand supplementing chickpea flour to wheat flour affects the physical and sensory characteristics of the biscuits. The biscuits produced with wheat-chickpea composite flour up to substitution level of 20% chickpea flour shows similar physical characteristics (spread ratio, 7.00±0.176; specific volume, 1.60±0.034cm 3 /g and overall acceptability, 8.06±0.168) as compared to wheat flour biscuit and it was optimum biscuit.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Chickpea Flour, Biscuit and Bread, Crust color, Digital imaging method
Subjects:	H Social Sciences > HD Industries. Land use. Labor Q Science > QD Chemistry T Technology > T Technology (General) T Technology > TP Chemical technology
Divisions:	Africana
Depositing User:	Andriamparany Edilbert RANOARIVONY
Date Deposited:	04 Oct 2018 12:23
Last Modified:	04 Oct 2018 12:23
URI:	http://thesisbank.jhia.ac.ke/id/eprint/6724

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