Nutritional and Sensory Profiles of Functional Breads Produced from Partial Substitution of Wheat Flour by Pigeon Pea (Cajanus cajan L.) Flour

The present study aims to formulate and develop functional breads from wheat pigeon pea flour evaluate their nutritional sensory qualities. Indeed, different composite bread formulations have been made by partial substitution of with in varying proportions (10%, 20% 25% 50%), the characteristics produced were evaluated. Results indicated that protein content significantly increases (p <0.005) according incorporation rate. However, evaluation only result rate 10% flours organoleptic appreciated panel tasters. These results therefore underline perception opinion consumers are very important parameters be taken into account any innovation process field food technology.