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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