Author(s):
The nutrient composition of bread made from cereal is inadequate to support the body’s optimal growth and development. The potential approach in the production of nutrient-dense snack food is blending cereals with the protein rich legume/oil crops. Thus, the goal of this research was to create composite bread made of wheat and mungbeans that is both palatable and nutritionally enhanced. Composite flour was formulated from wheat to mung bean ratio and labeled with a letter A to E 100:0 (A), 50:50 (B), 62.5: 37.5 (C), 75:25 (D), and 87.5 :12.5 (E) using D-optimal mixture design. The samples’ approximate composition, functional characteristics, and sensory acceptability were assessed using official standard methods. The result showed that moisture, ash value, and the composite flour’s protein content were boosted by incorporation of mung bean to wheat flour. Moreover, statistically non-significant variation in the quantity of calories and fat were obtained from combination of wheat and mung bean flour comparative to 100% wheat flour. Based on the findings of this investigation,, the highest protein content (20.54%) was obtained from a mixture of 50% wheat and 50% mung bean flour. In addition, functional properties such as the water solubility index, bulk density, and water absorption capacity were increased with decreased substitution levels of mung bean flour. The present finding also revealed that good in flour dispersibility was recorded for the blends consisting of 75 percent wheat and 25 percent mungbean flour. The result of the sensory acceptability showed that all developed bread samples were moderately preferred by consumers. Therefore, mung bean is advised for the production of nutritious and acceptable bread.
