Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use

Canary seed is a true cereal with unique composition. The current study employed light and fluorescence microscopy to visualise starch, protein, phenolics and phytate in hairless canary seed (CDC Maria), a cultivar developed potentially for food use. Macronutrients, minerals and vitamins were evaluated in the developed cultivar and compared with a commercial hairy canary seed, cv. Keet. A control common wheat, cv. Katepwa, was grown adjacent to the canary seed varieties. The compositions of the two canary seed varieties were found to be similar with an average of 55.8 g/100 g of starch, 23.7% g/100 g of protein, 7.9% of crude fat, 7.3 g/100 g of total dietary fibre, 1.8 g/100 g of soluble sugar and 2.3 g/100 g of total ash in the whole grain. Regardless of the milling fraction (whole grain flour, white flour or bran), canary seed had more protein and crude fat and less starch, total dietary fibre and soluble sugar than had wheat. It also had higher concentrations of several minerals and vitamins than did wheat. The structure of the canary seed grain exhibited compound starch granules and protein bodies embedded in a protein matrix similar to that of the oat kernel. Baking tests showed that bread made with 100% hairless canary seed flour was significantly lower in loaf volume and crust and crumb colour than was wheat bread. However, bread with loaf volume, specific volume and crust colour comparable to those of the bread control was achieved by using up to 25% of hairless canary seed or 15% of roasted canary seed flour, thus demonstrating its potential for food applications.     

Optimization of sourdough process for improved sensory profile and texture of wheat bread

The aim of the study was to determine optimum sourdough process conditions for improved flavour and texture of wheat bread. The influence of process conditions and the starter culture on the characteristics of wheat sourdough bread was established by using response surface methodology. Influence of fermentation temperature (16-32 °C), ash content of flour (0.6-1.8 g/100 g), and fermentation time (6-20 h) were considered as independent factors and their effects were studied in sourdough bread fermented with Lactobacillus plantarum, Lactobacillus brevis, Saccharomyces cerevisiae or with a combination of yeast and lactic acid bacteria. Intensity of sensory attributes, specific volume and bread hardness were considered as the main responses. Ash content of flour and fermentation time were the main factors determining the intensity of sensory attributes. The possibility to enhance intensity of overall flavour, aftertaste and roasted flavour without excessive pungent flavour and without reduced fresh flavour in wheat bread containing 20 g sourdough/100 g of wheat dough was demonstrated by choosing e.g. Lb. brevis for a starter and by utilization of high ash content of flour, long fermentation time and reduced temperature. Bread specific volume was improved 0.2-0.5 ml/g and hardness was reduced (after 4 days of storage) up to 260 g by using low ash content of flour and by optimizing fermentation time according to the microbial strain. Lactic acid fermentation had more profound influence on both desired and undesired flavour attributes, as well as textural features of bread in comparison with yeast fermentation.     

Evaluation of wheat bread features

Bread and crumb features were used to compare differences between winter wheat varieties and commercial retail flours (crop years 2002–2005 and 2004–2006, respectively). Further, two commercial flours (crops 2006 and 2007) were fortified by 8 non-traditional cereals at 10% substitute level. Overall baking quality was described by bread specific volume and shape, and a crumb penetration. Image analysis software Lucia G was used for objective crumb porosity evaluation. Determination of the bread and crumb features interactions was done by correlation analysis. Baking quality of varieties was higher in crops 2002–2003 than 2004–2005 – bread volumes were 348 and 365 cm³ 100 g⁻¹ vs. 323 and 295 cm³ 100 g⁻¹, respectively. Technological quality of commercial wheat was the highest in crop 2006 and the worst within year 2004 (bread volumes 353 and 332 cm³ 100 g⁻¹, crumb penetration 21.3 and 15.7 mm). In both sample groups, crops 2004 and 2005 affected wheat baking quality similarly (e.g. in 2005, mean cell areas 1.564 and 1.338 mm² for wheat varieties and commercial samples, respectively). Fortified bread quality profile was affected more by archaic wheat species substitution than by barley and millet. Bread cut area was correlated with 5 of 8 observed traits, among others also with specific bread volume and crumb penetration.     

Nutritional,Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges

Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits, and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein allergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupin-wheat protein cross-linking assisting bread volume and the high water-binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to lupin proteins low elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in bread quality include the optimal formulation and processing conditions to maximize lupin incorporation, role of protein cross-linking, antistaling functionality, and bioactivity of its γ-conglutin protein.     

Optimization of ingredients and baking process for improved wholemeal oat bread quality

Baking technology for tasty bread with high wholemeal oat content and good texture was developed. Bread was baked with a straight baking process using whole grain oat (51/100 g flour) and white wheat (49/100 g four). The effects of gluten and water content, dough mixing time, proofing temperature and time, and baking conditions on bread quality were investigated using response surface methodology with a central composite design. Response variables measured were specific volume, instrumental crumb hardness, and sensory texture, mouthfeel, and flavour. The concentration and molecular weight distribution of β-glucan were analysed both from the flours and the bread. Light microscopy was used to locate β-glucan in the bread. Proofing conditions, gluten, and water content had a major effect on specific volume and hardness of the oat bread. The sensory crumb properties were mainly affected by ingredients, whereas processing conditions exhibited their main effects on crust properties and richness of the crumb flavour. β-glucan content of oat bread was 1.3/100 g bread. The proportion of the highest molecular weight fraction of β-glucan was decreased as compared with the original β-glucan content of oat/wheat flour. A great part of β-glucan in bread was located in the large bran pieces.     

Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

Maize (Zea mays L.) processing produces large quantities of defatted maize germ (DMG) that is being used mainly for animal feed. The objective of this study was to exploit use of this nutrient-rich by-product in bread by replacing wheat flour at 5-20 g/100 g levels. Breads prepared with wheat-DMG flour blends were analyzed for loaf volume, density, instrumental dough hardness and bread firmness, Hunter color (“L”, “a”, “b”, chroma, and hue angle), and selected sensory attributes. Loaf volumes decreased significantly, from 318.8 ml to 216.3 ml, as the DMG flour supplementation was increased from 0 to 20 g/100 g; a similar effect was observed for bread specific volume. Increase in dough hardness (7.56-71.32 N) was directly related to increase in DMG flour levels. Instrumental firmness values were significantly higher for breads containing DMG flours, 61.58 N in 20 g/100 g DMG bread versus 32.84 N for the control bread, made with wheat flour only. The control bread was lighter in color, as shown by higher “L” values, than those having DMG flour, with chroma and hue angle values significantly higher in treatment breads. In general, no differences were observed for the sensory attributes of crumb color, cells uniformity, aroma, firmness, mouthfeel, and off-flavor in breads with up to 15 g/100 g DMG flour, while the overall acceptability scores showed a mixed pattern. The results of this study demonstrated that acceptable quality bread could be made with DMG flour addition at ≤15 g/100 g.     

Dough properties and breadmaking qualities of whole waxy wheat flour and effects of additional enzymes

BACKGROUND: Waxy wheat, a new kind of genetically back‐crossed wheat, was applied to make whole bread in this study. Dough properties and bread quality of the whole waxy wheat flour, which was milled from 100% whole grains containing bran and germ, were determined. RESULTS: Whole waxy wheat had lower protein and lipid contents but higher dietary fiber content than whole regular wheat flour. Pasting temperature and viscosity of the whole waxy wheat flour were significantly lower than those of the whole regular wheat. However, the white wheat flour milled from wheat grains with 48% recovery had significantly higher peak viscosity than the whole waxy wheat. Bread made from the whole waxy wheat flour was significantly softer than that from the whole regular wheat flour during storage. However, bread made from whole waxy wheat had significantly lower specific volume than that from the white waxy flour because of the high amount of dietary fiber. Addition of cellulase increased paste viscosity, lowered dough mixing properties and reduced the firmness of the bread. The addition of pentosanase also increased paste viscosity, lowered dough mixing properties, improved loaf volume of bread but increased the firmness of breadcrumbs, while the addition of α‐amylase only increased final viscosity of flour and did not affect dough properties and bread qualities of whole waxy wheat flour. CONCLUSION: As a result, waxy wheat shows superior properties for making whole breads. Additional enzymes are also necessary to improve bread quality and nutritive values of whole waxy bread. Copyright © 2007 Society of Chemical Industry     

Dough and bread qualities of flours with whole waxy wheat flour substitution

Whole wheat flour has been developed as fiber-rich food for healthy bowel function. In this study, whole waxy wheat flour (WWF) was characterized and applied for breadmaking with the hope that breads made from WWF would improve the quality based on the superior properties of the waxy flour in retardation of bread staling. WWF had significantly higher protein, ash and dietary fiber contents (13.5%, 1.6% and 15.3%, respectively), but lower lipid content (0.8%) than commercial white flour (CWF). Amounts of soluble and insoluble dietary fiber in WWF were 4.1% and 11.2% (% total weight), respectively. WWF had lower pasting temperature and viscosities than CWF. Dough made from WWF increased water absorption and showed lower stability during mixing than that from CWF. The high amount of dietary fiber diluted the gluten protein in dough during mixing to form weak and inextensible dough. Bread made from whole waxy wheat flour had significantly low specific volume and big gal cell distribution as compared to that from CWF. Also, dark-brown color and bitter taste are weak points of whole waxy wheat bread. However, the WWF bread was significantly softer than CWF bread during storage. The qualities of breads were also improved using partial WWF substitution (10%, 30% or 50%) for CWF. As a result, whole waxy wheat flour can be used for breadmaking to improve nutritious quality of bread for health benefits.     

Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread

Germinated and untreated ancient (Einkorn and Emmer) and modern (Esperia) wheat flours (0, 5, 10, 15 and 20%) were used in bread dough to improve functional and nutritional properties of bread according to (3 × 2 × 5) x 2 factorial design. Utilization of wheat varieties in the germinated form increased the ash, total dietary fiber (TDF), total yellow pigment (TYP), total phenolic content (TPC), antioxidant activities, Ca, Fe and Mg content of bread, and also the most increments in those values (except TYP) were observed in Emmer flour usage. Germinated wheat flour decreased the mean phytic acid contents of bread samples from 313.32 mg/100 g to 291.81 mg/100 g compared to untreated wheat flour. The use of ancient wheat flour (einkorn and emmer) gave lower bread volume compared to modern bread wheat flour. The use of germinated wheat flour decreased the crust and crumb L* values of the breads but increased the a* and b* values. As a result, increasing ratios of germinated ancient wheat flour increased the functional component and nutritional value of the bread, and at the same time, its usage at low ratio contributed positively to the technological quality of the bread.     

Hard Red Spring wheat/C-TRIM 20 bread: Formulation,processing and texture analysis

C-TRIM, a β-glucan-rich fraction, was added to Hard Red Spring wheat (HRSW) flour to increase soluble fiber content of bread, and to obtain a minimum of 0.75 g/bread serving (0.75 g/30 g or 2.5%) required by FDA for health claim. Three treatments or blends FGT0 (100% wheat flour – control), FGT1 (58% flour, 25% gluten and 17% C-TRIM) and FGT2 (60% flour, 22.5% gluten, and 17% C-TRIM) were used in the study. The total amount of soluble fiber from C-TRIM in FGT1 and FGT2 was 4.07–4.17% which was more than the amount required by FDA. The presence of C-TRIM increased both, the Farinograph water absorption and the arrival time. The dough mixing tolerance index (MTI) was also increased by C-TRIM. The FGT1 had higher stability than FGT2, whereas, the loaf volume of FGT1-B was also significantly higher than FGT0-B control and FGT2-B bread. The DSC results indicated that the amount of freezable-water in C-TRIM treated bread (FGT1-B and FGT2-B) was significantly higher than the control wheat flour bread (FGT0-B). This may be attributed to the higher amount of water absorbed by C-TRIM during bread dough (FGT1-D and FGT2-D) preparation and trapped or bound within the bread matrix after baking as compared to the control. After storage of FGT0-B, FGT1-B, and FGT2-B breads 2, 5, and 7 days storage at 25 °C, 4 °C, and −20 °C, the texture of bread were measured with a Texture Analyzer and the data analyzed statistically. The FTG0-B control bread firmness was significantly higher than FGT1-B and FGT2-B C-TRIM treated breads after 7 days storage at 25 °C. The amount of 0.1 M acetic acid-extractable protein was lower in FGT1-B than the control wheat flour (FGT0-B) sample. In addition, more protein was extracted at pH 7.0 than pH 4.5 because of less charges at neutral pH than pH 4.5. The free zone capillary electrophoresis analysis showed obvious differences in the protein charge and size between the dough and bread.     

Physicochemical and sensory properties of soy bread made with germinated,steamed, and roasted soy flour

For the development of healthful gluten-free soy bread acceptable to consumers, we evaluated the effects of various processing procedures for soy flour on bread quality, in terms of beany flavour and texture. We pretreated soy flour by both non-heating (raw:NS and germinated:GS) and heating (steamed:SS and roasted:RS) methods. In addition, to improve the loaf volume, we added 1% hydroxypropyl-methylcellulose (HPMC) to RS flour. Lipoxygenase activity was retained in the non-heat-treated flours (279 U/g for NS and 255 U/g for GS), but was significantly reduced in the heat-treated flours (106 U/g for SS and 69 U/g for RS). Moreover, heat-treated flour had higher isoflavone and ferric reducing antioxidant power than had non-heat-treated flour. However, RS flour had the lowest moisture content and lowest L^∗ value. The GS bread had the highest specific loaf volume (3.53 cm³/g), followed by NS (2.96 cm³/g), RS (2.25 cm³/g), and SS (1.81 cm³/g) bread. GS bread had the lowest hardness (1.53 N), followed by NS (1.65 N), RS (2.00 N), and SS (3.75 N) bread. The addition of 1% HPMC to RS increased the loaf volume (2.44 cm³/g), but decreased the bread’s hardness (1.80 N). As to the sensory properties, the bread with heat-treated flour was perceived to have a less beany odour and taste than was the bread with non-heat-treated flour. However, the latter had a better appearance than the former. These results indicated that soy flour pretreatment could enhance the loaf volume and reduce the beany flavour of whole soy bread.     

Flour,starch and composite breadmaking quality of various cassava clones

Bread was made using a straight-dough baking process from a local soft wheat flour partially substituted at four levels with flour from nine different cassava (Manihot esculenta, Crantz) clones. The physicochemical properties of the blended flouts, including starch quality, were determined and related to dough rheology, bread volume and crumb characteristics. Breadmaking quality at substitution levels of 100 and 200 g kg^?1 of mixed flour was reliably predicted from the cassava flour diastatic activity only. Flours with relatively high diastatic activities, ie above ～ 145 mg of maltose, had deleterious breadmaking effects. Baking absorption effects were more critical at substitution levels of 300 and 400 g kg^?1. Cassava flour diastatic activity was highly dependent on the moisture contents of the respective tuberous roots, and affected the extent of starch gelatinisation in the breadcrumbs.     

Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification,processing and production of Se-enriched food

The retention and speciation of selenium in flour and bread was determined following experimental applications of selenium fertilisers to a high-yielding UK wheat crop. Flour and bread were produced using standard commercial practices. Total selenium was measured using inductively coupled plasma-mass spectrometry (ICP-MS) and the profile of selenium species in the flour and bread were determined using high performance liquid chromatography (HPLC) ICP-MS. The selenium concentration of flour ranged from 30 ng/g in white flour and 35 ng/g in wholemeal flour from untreated plots up to >1800 ng/g in white and >2200 ng/g in wholemeal flour processed from grain treated with selenium (as selenate) at the highest application rate of 100 g/ha. The relationship between the amount of selenium applied to the crop and the amount of selenium in flour and bread was approximately linear, indicating minimal loss of Se during grain processing and bread production. On average, application of selenium at 10 g/ha increased total selenium in white and wholemeal bread by 155 and 185 ng/g, respectively, equivalent to 6.4 and 7.1 μg selenium per average slice of white and wholemeal bread, respectively. Selenomethionine accounted for 65–87% of total extractable selenium species in Se-enriched flour and bread; selenocysteine, Se-methylselenocysteine selenite and selenate were also detected. Controlled agronomic biofortification of wheat crops for flour and bread production could provide an appropriate strategy to increase the intake of bioavailable selenium.     

Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concentrates. Overall acceptability score and specific loaf volume of 100% wheat bread were not significantly different from composite bread up to 10% rice bran protein substitution, and therefore, the optimised level of substitution was established. The optimised composite bread contained higher total amino acid content, radical scavenging activity and ferric reducing ability power (43.04–48.87 g/100 g, 182.77–201.65   mmol TEAC/100 g and 613.29–637.81 mmol TE/100 g) than control (33.86 g/100 g, 109.43 mmol TEAC/100 g and 540.13 mmol TE/100 g). Springiness, cohesiveness and resilience values of wheat bread were not significantly different from composite bread. Scanning electron microscopy revealed that composite bread had surfaces with embedded granules like protein deposits with small spores.     

Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and in vitro starch digestibility

The effect of fortification of dietary fibre (DF) on dough rheology, quality characteristics and in vitro starch digestibility of bread was studied. Bread was prepared incorporating DF (2–4 g per 100 g of flour mixture). Rheological study of dough showed an increase in dough stiffness and elasticity with higher incorporation of the DF. The results of chemical composition revealed that addition of DF increased total DF (19.65 g per 100 g) content of bread. However, incorporation of 2 g per 100 g DF of flour mixture with 66 g per 100 g moisture showed higher water retention and specific volume of 86.76% and 5.83 cm³ g⁻¹, respectively, which was close to control bread. Improved textural property with acceptable sensory attributes was observed for bread fortified with 2 g per 100 g DF of flour mixture and 66 g per 100 g moisture content. Incorporation of DF (2–4 g per 100 g of flour mixture) showed a decrease in rapidly digestible starch (RDS) and an increase in slowly digestible starch (SDS) content with lower predicted glycaemic index (pGI) than control bread.     

Effect of guar gum on the serum lipid profile of Sprague Dawley rats

The aim of the study was to probe the hypocholesterolemic effect of legumes dietary fiber through “chapaties” a staple diet of the South Asia. Commercial wheat flour (atta) was blended with legumes i.e. lentil, chickpea and guar gum in various combinations to make composite flour for the preparation of chapaties. Maximum dietary fiber (8.85%) was observed in composite flour with 3g/100 g guar gum, which also gave whiter look and puffiness to the end product. Highest percent increase in dietary fiber (35.3%) was in flour with 3g/100 g guar gum followed by guar gum 2g/100 g (24.1%). The diets prepared from three best selected compositions along with control, were fed to male Sprague Dawley rats for 8 weeks. Lowest serum cholesterol (82.46 mg/dl) was observed in rats fed on guar gum 3g/100 g which showed a significant reduction (17.2%) as compared to control. Similarly, in case of LDL and triglycerides, guar gum 3 g/100 g showed highest decline i.e., 29.7% and 28.4% with reference to control, respectively. The present investigation suggests that five chapaties per day prepared from selected compositions provides an extra 5-8 g of dietary fiber that is helpful in lowering cholesterol in hypercholesterolemic individuals.     

Effect of whole amaranth flour on bread properties and nutritive value

This study investigated the effect of replacing wheat flour by whole Amaranthus cruentus flour (up to 40 g/100 g) to evaluate its potential utility as a nutritious breadmaking ingredient. The incorporation of amaranth flour significantly increased protein, lipid, ash, dietary fibre and mineral contents. Breads with amaranth have significantly higher amounts of phytates and lower myo-inositol phosphates, which could predict low mineral bioavailability at high levels of substitution (30–40 g/100 g). An increase in crumb hardness and elasticity was observed, and tristimulus colour values were significantly affected when the amaranth concentration was raised. Mineral contents, both micro- and macroelements, were increased significantly by the wheat flour substitution. Whole amaranth flour could be used as a partial replacement for wheat flour in bread formulations, increasing the product’s nutritional value and raising dietary fibre, mineral and protein levels, with a significant slight depreciation in bread quality when used in proportions between 10 and 20 g/100 g. Thus, the inclusion of amaranth flour could be limited to a maximum proportion of 20 g/100 g, thereby maintaining both product quality as well as the nutritional benefit of this ingredient.     

Physical,Sensory and Microbiological Properties of Wheat-Fermented Unripe Plantain Flour

The physical, sensory and microbiological properties of wheat-fermented unripe plantain composite flour bread were studied. Mature unripe plantain was peeled, sliced, steam blanched, dried and milled into flour. The flour was made into a slurry (10 g of flour/3 ml of water) and allowed to ferment for 24 h. It was then dried, pounded and sieved through 0.25 mm sieve. The fermented unripe plantain flour was then blended with wheat flour in the ratios of (wheat:fermented unripe plantain) 100:0; 90:10; 80:20; 70:30; and 60:40. Bread was produced from the flour blends using the straight dough method. Loaf weight and volume decreased significantly (p < 0.05) with increasing levels of plantain flour inclusion. Sensory evaluation of the flour samples revealed significant differences in the ratings for crumb colour and texture between 100% wheat flour (100:0) and 60% wheat-40% fermented unripe plantain flour (60:40) bread but no significant difference was observed between all bread samples with respect to crust colour, taste, aroma and overall acceptability. The sensory scores showed that all the bread samples were acceptable. Microbiological analysis (total viable count) revealed that all the bread samples were free of microorganisms for up to four days after production.     

Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread

This study was carried out to investigate the effects of fortification of wheat flour with barley flour (BF) and barley protein isolate (BPI) at three levels; 5, 10 and 15% levels on the chemical composition, nutritional evaluation and biological properties of pita bread. Proteins fractions such as globulin, prolamin, glutelin-1 and glutelin-2 as well as protein isolates were extracted from barley flour and evaluated for protein yield, chemical composition and nutritional quality. Highest yield and essential amino acids contents were obtained in barley protein isolate. SDS-PAGE gels electrophoresis indicated that fortified wheat flour with BPI and BF consists of proteins coming from wheat flour and barley proteins. The contents of essential limiting amino acids in bread were increased from 1.38 to 3.10 g/100 g for lysine and from 0.86 to 1.73 g/100 g for methionine as the ratio of fortification with BF and BPI increased from 0 to 15%. The highest content of total phenolics, antioxidant activity, and inhibitory activity for both angiotensin converting enzyme (ACE) and α-amylase were found in fortified bread with BPI at 15%. Results indicated that bread made from fortification of wheat flour with BF and BPI at 15% showed superior chemical, physico-chemical, nutritional and biological properties.     

Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

Partial substitution of wheat flour (Triticum aestivum) with vetch flour (Lathyrus sativus L) at the levels of 5, 10, 15 and 20 g/100 g was carried out to determine its influence on physico-chemical, rheological, nutritional and sensory characteristics of composite flour doughnuts. Commercial wheat variety, Inqlab-91 was found suitable for the preparation of doughnuts. Sensory and objective evaluations (weight, volume and specific volume) of doughnuts were carried out to evaluate the acceptability of doughnuts. Protein, lysine and trypsin inhibitor contents increased significantly (P<0.05) from 12.10 to 13.84 g/100 g, 2.46-3.58 g/100 g protein and 173 to 187 TIU/g on increasing the level of vetch flour from 0 to 15 g/100 g in the doughnuts, respectively. In vitro protein digestibility of doughnuts was also found to increase (71.8-76.3 g/100 g). It was inferred that doughnuts supplemented with vetch flour up to the level of 15 g/100 g were sensorily acceptable.