Improved Nutritional Value in Wheat Bread by Fortification with Full-Fat Winged Bean Flour (Psophocarpus tetragonolobus L.DC) |
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| Authors: | K KAILASAPATHY PAJ PERERA JH MACNEIL |
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| Affiliation: | Author Kailasapathy is affiliated with the Dept. of Agricultural Chemistry, Faculty of Agriculture, and author Perera is affiliated with the Dept. of Biochemistry, Faculty of Medicine, Univ. of Peradeniya, Peradeniya, Sri Lanka. Author Mac Neil is affiliated with the Dept. of Food Science, The Pennsylvania State Univ., University Park, PA 16802, and the Dept. of Animal Science, Univ. of Zimbabwe, Box MP 167, Harare, Zimbabwe. |
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| Abstract: | The nutrient composition of winged bean (Psophocarpus tetragonolobus L.DC) full-fat flour (WBFF), wheat flour (WF) and WBFF-fortified breads was studied. When WBFF fortification was increased from 0 to 20%, there was an increase of 63% in protein, 153% in fat, 130% in calcium, 97% in phosphorus, and 105% in iron contents. WBFF contained greater amounts (g/16g N) of histidine and lysine compared to WF. Except methionine which decreased, all other essential amino acids increased when WBFF was substituted for WF from 0 to 15%. The protein efficiency ratio for 10%-WBFF bread (1.62) was found to be significantly greater (P<0.05) than that of 5%-WBFF bread (1.40) and wheat bread (1.11). |
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