Quality Evaluation of Wheat-Mungbean Flour Blends and Their Utilization in Baked Products

摘要: The prevalence of protein energy malnutrition is increasing in developing economies especially Pakistan owing to poverty and consumer’s reliance on plant sources meet their requirements. food diversification one tool eliminate the pulses holds potential for utilization cereal-based products improve quality. core objective present research investigation devising strategy curtail through composite flour technology. For purpose, wheat variety (Inqulab-91) mungbean (NM-2006) were used preparation blends that further evaluated quality application baked products. results regarding farinographic characteristics indicated water absorption capacity (60.8%) mixing tolerance index (120 BU) higher 15% 25% blend, respectively. Moreover, addition improved some chemical attributes e.g. from 5.40-9.30%) fat 21.3-23.7% fiber 0.40-0.95%. Similarly, calorific value also increased 485-501.1 kcal/100 g. Results pertaining mineral profile portrayed tendency sodium, potassium, iron, magnesium, zinc manganese with gradual increase flour. Sensory product significantly. In nutshell, an ideal candidate improving contents