Effect of de-oiled peanut meal flour (DPMF) on the textural, organoleptic and physico chemical properties of bread

Bread was prepared by incorporating de-oiled peanut flour (DPMF) into refined wheat flour at 0-20% level and evaluated for physical, chemical, textural, colour and sensory attributes. The bread with 10% addition of DPME had about 1.5 times higher protein as comparison to control. With the incorporation of DPMF, hardness of bread increased (27.7 N to 55.1 N). Sensory evaluation revealed that the sample containing 15% DPMF scored highest in most of the attributes including overall acceptability. Incorporation of DPMF had significant (p ≤ 0.05) effect on colour values of bread. As the level of DPMF was increased, L values decreased from 75.2 to 65.2 for crumb and 71.8 to 63.3 for crust. The study revealed that incorporation of 15% de-oiled peanut flour gave desirable results in terms of nutritional, sensory and textural attributes.