Enrichment of Egyptian ‘Balady’ bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia fabaL./ 1

Decorticated cracked broadbeans flour (DCBF) was used to replace 5%, 10%, 15% and 20% of the wheat flour (WF) in the Egyptian ‘Balady’ bread. The nutrient composition of DCBF, WF, wheat bread, and DCBF‐fortified bread was studied. When DCBF fortification was increased from 0 to 20%, there was an increase of 36% in protein, 18% in fat, 123% in calcium, 52% in phosphorus and 40% in iron contents. DCBF contained greater amounts [g/16 g N] of lysine and histidine compared to WF. All essential amino acids increased when DCBF was substituted for WF from 0 to 20%, except methionine, which decreased. The biological quality of the breads was investigated. The protein efficiency ratio for 10%. DCBF bread (1.60) was found to be significantly greater (P > 0.05) than that of 5%‐DCBF bread (1.48) and wheat bread (1.17).