The detoxified germ meal which is rich in protein was incorporated in bread dough at varios levels i.e. 0.5, 1.0, 1.5 and 2.0 percent. The proximate composition of germ meal i.e. Moisture 9.4%, Ash 4.4%, Protein 49.0%, Fat 8.0% and Carbohydrate 29.2%.The germ meal is rich in protein. Organoleptic evaluation data revealed that bread containing 1 percent guar germ meal were found to be overall acceptable.
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