Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour.

摘要

Protein-enriched cookies were prepared by supplementing gram flour (legume meal) into wheat flour (at levels of 0, 10, 20, 30, 40 and 50%), and analysed for physicochemical properties. The protein quality of the cookies was assessed by feeding gram flour-supplemented cookies to albino rats for 10 days. Supplementation resulted in significant increases in protein, fat, crude fibre and ash contents of the cookies. The thickness and spread factor of cookies differed significantly, while a non-significant effect was observed in the width of the cookies. The protein efficiency ratio, net protein utilization, biological value and true digestibility differed significantly among diets containing cookies with gram flour fed to rats. Cookies with 30% substitution of straight grade flour for gram flour produced acceptable cookies as compared to the control. The cookies which contained 40-50% gram flour were regarded as presenting the best protein bioavailability for rats.