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

Abstract

Protein-enriched cookies were prepared by supplementing gram flour 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. The supplementation resulted in a significant increase in protein, fat, crude fibre and ash contents of the cookies. The thickness and spread factor of cookies differ significantly while 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 and gram flour produced acceptable cookies as compared to control. The cookies containing 40–50% gram flour were best regarded as protein bioavailability for rats.

Keywords::

• biscuits
• chickpea flour
• protein enrichment
• biological evaluation
• malnutrition

Declarations of interest The authors would like to thank all colleagues who contributed to this study. The quality of this research work was greatly enhanced by the gracious assistance of Mr Nouman Siddique, Mr Amir Mumtaz, Mr Naeem and Mrs Saeeda Raza (NARC). We are grateful to Dr Hussain (NIH) for his collaboration during preliminary investigations and biological analysis. The authors report no conflict of interest. The authors alone are responsible for the content and writing of the paper.