Nutritional and texture analysis of value added bread prepared by using pumpkin seed flour and soybean flour enriched with dates and cranberries

The use of refined flour blend with pumpkin seed flour and soybean flour respectively and encorporated with Dates and Cranberries was studied. The ingredients composition of value added bread was refined flour 300gm, blends with pumpkin seed flour 100 gm, and 50 gm dates and 50 gm cranberry respectively and another ingreduent composition of soybean flour value added bread was 200gm refined flour, 100gm soybean flour and 50 gm Dates and 50gm cranberries respectively and compared with control sample of refined flour bread. The bread loaves were produced using the straight-dough procedure and were subsequently evaluated for their nutritional composition and texture analysis. The TPA (Texture Profile Analysis) was used for the texture analysing of the bread. The hardness, corhessivness and adhessiveness property of the bread is analysed by the TPA. The result show that the both of the pumpkin seed value added bread was highly nutritional rich rather than control sample of refined flour and antioxidant, protein(4.gm), iron(11.80mg), calcium (63.94mg), ash(1.33gm), carbohydrate (76.81gm), fat(4.30mg) and fiber rich and the soy bean flour value-added bread results were fat(4.3mg), protein(12.17gm), carbohydrate (58.6mg), total ash(2.58mg), calcium(39.96), iron(25.55mg) It was concluded that both of the value added bread gave the bread with the best overall quality acceptability and both of the value added bread are being regarded valuable for the food industry.