University of Chile

Faculty of Chemical and Pharmaceutical Sciences

Physical and Structural Properties of Materials
Spring 2017

Authors: Karishma Moktan & Pravin Ojha

Department of Food Technology, National College of Food Science and Technology, Kathmandu, Nepal

Food Research Division, Nepal Agricultural Research Council, Lalitpur, Nepal

Nicole Prez student of Food Engineering, University of Chile

 A Change in eating
habit and increased
population

Increased bread
Horse gram consumption in
developing countries

Wheat flour , the vital

Composite flour has
ingredient for bread
been increasing
making

Low protein content

and lower protein
quality
 Traditional tropical grain legume (from nepal)
Cheapest source of protein and good source calcium, iron, and molybdenum.
Used as mainly for fodder purpose
High polyphenol content and antioxidant activity
The use in composite flour is restrictec due to its antinutritional factors
Antinutritional factors hinder mineral absorption, protein digestibility andhard-to-
cook. Many antinutritional factors such as trypsin inhibitor, phytates and tannin present
in horse gram can be reduced by germination, cooking and roasting.
OBJ: See the effect of partial replacement of WF by germinated horse gram flour on
sensory, chemical and antioxidant activity of bread
 Soaked in Rh Dried in Grinded
water Chamber cabinet and Sieved
dryer Horse gram
24 h 25C 150 m
flour
25 2 C 90% RH 50C
72 h 6 h

The bread was made by method which includes

Mixing of raw
Addition of
material
Propagation water and
(according Kneaded Molded Baked Packaged
of yeast propagated
to
yeast
formulation)
Table 1. Formulation of bread with germinated horse Table 2. Ingredient used during bread making.
gram flour (GHF)
 Content of: minerals, proteins, fats,
Proximal fibers, ashs and carbohydrates.
Analysis Total polyphenol content
Total Antioxidant activity

Loaf weight
Bread Loaf volume
characteristics Specific loaf volume

Data obtained were analyzed by statistical program known as Genstat.

 The germination of horse gram
resulted in an increase in protein,
fiber, polyphenol, and antioxidant
activity of horse gram flour,
whereas fat, ash, carbohydrate,
iron, calcium, tannin, phytate,
and oxalate decreased due to
the germination.
Table 1. Formulation of bread with germinated
horse gram flour (GHF)

Decrease loaf volume and specific

volume
Increase in loaf weight.
 Table 1. Formulation of bread with
germinated horse gram flour (GHF)

General appearance, crumb color,

texture,flavor and overall acceptability.

Figure 1. Effect of incorporation of gram flour on sensory score of bread.

*Bar with same letter were not significantly different.
 Phytate, oxalate, and tannin not only
interferes with mineral absorption, but
also impair protein digestibility.
Ingestion of food rich in antioxidant
activity is associated with improvement
of health status.
The germination of horse gram resulted in an increase
in protein, fiber, total polyphenol content, and
antioxidant activity of horse gram flour, whereas
antinutritional factor such as tannin, phytate, and
oxalate decreased.

Bread prepared with incorporation up to 6% GHF was

found to be acceptable in terms of sensory score.

Total polyphenol and antioxidant activity along with

mineral like calcium and iron content was increased
significantly for 6% GHF incorporated bread.