Abstract
The effects of malted finger millet (MFM) and red kidney bean flour (RKF) substitution on nutritional, sensory, and textural characteristics of yeast leavened bread was investigated in this study. Based on the preliminary studies optimized level of substitution of either MFM or RKF in refined wheat flour in the recipe was fixed at 20 g/100 g of wheat flour. The bread with MFM exhibited better sensorial characteristics and textural attributes in comparison to the RKF incorporated bread. But the addition of RKF showed higher nutritional and mineral composition when compared with the MFM substituted bread. The results further indicated a requirement for optimization of processing conditions to maximize bread quality attributes for better commercial acceptability.
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