Cereal Chem 47:663 - 670.  |  VIEW ARTICLE
Effect of Protein Quality of Supplementing Wheat Flour with Chickpea Flour.

N. A. Shehata and B. A. Fryer. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Physical properties of dough made from combinations of 80%-extraction HRW wheat flour and 0, 5, 10, 15, and 20% chickpea flour were studied in the farinograph and extensigraph. Egyptian bread made with the flour combinations was scored for aroma, crust and crumb color, texture, flavor, and over-all acceptability by five Egyptian judges. Objective tests included weight, volume, and crust and crumb color (percent reflectance). Protein quality of the bread was measured by a rat-growth study. Physical properties of the dough were not affected to any extent by levels of chickpea flour. The only significant difference in organoleptical scores was for crumb color (alpha = 0.05), and the only significant difference in objective measurements was for crust color (alpha = 0.05). Percent weight gain of rats fed 20% chickpea flour diets was significantly higher than that of rats fed diets with 0, 10, and 15% chickpea flour. There were significant increases in feed consumption at the 15 and 20% levels of chickpea flour. Rats fed diets with 10 and 20% chickpea flour had measured PER's of 1.46 and 1.56, significantly better than that of rats fed diets of 0% chickpea flour.