Evaluation of bread prepared from composite flour of sweet lupine and Bread wheat variety

Abstract

Sweet lupine is high in protein and dietary fiber. Incorporating sweet lupine flour with wheat produces more nutritious food. In the study the samples sweet lupine and wheat flour were collected from Holeta crop breeding and the bread product were made incorporating the sweet lupine (welela variety) flour with wheat flour (Dendea variety). The bread product were made with five interval from each treatment from Treatment 1 (100 wheat flour) control up to Treatment 9 (60 wheat flour: 40 sweet Lupine flour). From the bread product the nutritional and sensory data were collected. The result for the treatments Treatment1 up to Treatment6 (75 wheat flour: 25 sweet lupine flour) had high value in protein (11.68-20.74%) and Calcium, Zinc as well as color of bread (4.0-4.57) and taste Treatment 1-Treatment 6 (3.71-4.78). From all the treatments Treatment1- Treatment 6 had high nutritional and sensory result.