Effect of Red Kidney Bean ( Phaseolus vulgaris L.) Flour on Bread Quality

Abstract

Legumes are important sources of food proteins and provide well-balanced essential amino acid profiles when consumed with cereals and other foods. Apart from their nutritional properties, legume proteins also possess functional properties that play an important role in food formulation and processing. The objective of this work was to study the effects of red kidney bean (Phaseolus vulgaris L.) flour (RKF) substitution at 5%, 10%, and 25% levels on nutritional, sensory, and textural characteristics of yeast leavened bread. Optimized level of substitution of RKF in refined wheat flour in the recipe was fixed at 15% based on preliminary studies. The bread with 15% RKF exhibited acceptable organoleptic characteristics and textural attributes. The addition of RKF showed higher nutritional and mineral composition in regard to plain white bread (control). The results further indicate a requirement for optimization of processing conditions to maximize bread quality attributes for better commercial acceptance.