Nutritional composition, functional properties and sensory evaluation of breads based on blends of orarudi (Vigna sp) and wheat flour
The proximate composition, functional and physical properties, as well as sensory
evaluation of breads based on blends of wheat and 'orarudi'(Vigna sp) flour were
investigated. Batches of 'orarudi'(Vigna sp) were separately put in a container and subjected
to natural lactic acid fermentation in deionized water in a ratio of 1: 3 (w/v) at 28±2 C for 24 h.
The fermented samples were manually dehulled and the cotyledons dried at 55±2 C in a
drought air oven, hammer milled into flour (500 µm mesh screen) and stored in a refrigerator …
evaluation of breads based on blends of wheat and 'orarudi'(Vigna sp) flour were
investigated. Batches of 'orarudi'(Vigna sp) were separately put in a container and subjected
to natural lactic acid fermentation in deionized water in a ratio of 1: 3 (w/v) at 28±2 C for 24 h.
The fermented samples were manually dehulled and the cotyledons dried at 55±2 C in a
drought air oven, hammer milled into flour (500 µm mesh screen) and stored in a refrigerator …
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