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Nutritional and Functional Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour

Nutritional and Functional Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour

Gulnaz Saleem1, Aijaz Hussain Soomro1*, Nouman Rashid2 and Mehar un Nisa Narejo3 

1Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University Tandojam, Pakistan; 2Food Sciences and Product Development Institute National Agriculture Research Centre Islamabad, Pakistan; 3Department of Plant Physiology, Faculty of Crop Protection, Sindh Agriculture University Tandojam, Pakistan.  


Evaluation of nutritional and sensory properties of biscuits produced from wheat; lentil flour was investigated in this study. This study showed significant (P<0.05) variation in physico-chemical characteristics of four lentil varieties. The NIA-Masoor variety showed higher values for ash, fat and fiber (3.02%, 3.02% and 10.99%) respectively. Whereas; PM-09 possessed higher moisture (13.89%); though Masoor-93 was higher in protein content (25.16%) than all other varieties. The supplementation resulted in a significant increase in protein, fat, crude fiber and ash contents of the biscuits. The thickness and spread factor of biscuits differ significantly while non-significant effect was observed in the width of the biscuits. Sensory analysis revealed that there were no significant differences (p>0.05) amongst all treatments. The study concluded that biscuits might be prepared from lentil flour especially at the level of 21 and 28% considered most excellent by the panelists with respect to all sensory attributes. The biscuits supplemented with wheat; lentil flour at all proportion ratios was found to be acceptable for sensory quality. 


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Pakistan Journal of Agricultural Research


Vol. 33, Iss. 4, Pages 692-956


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