Incorporating Whole Pulse Flour From Cowpea, Navy Bean, and Red Bean in Whole Wheat Flour Bread

ABSTRACT Background and Objectives In recent years there has been an increase in consumption of pulse ingredients due to their availability, sustainability, and nutritional value. There is great potential to incorporate whole pulse flour in whole wheat bread to increase the protein content and enhance the amino acid profile. This study investigated the effects of incorporating different levels (5%, 10%, and 15%) of whole pulse flour from red bean, navy bean, and cowpea on the quality of whole wheat bread. Findings In general, incorporation of pulses increased the protein content and water‐holding capacity of the composite flours with a statistically significant increase in protein content for all levels of navy bean flour and 15% cowpea flour. Within each pulse type, increasing the level of incorporation decreased the dough strength and the water absorption for optimum dough consistency. All the pulse types and levels decreased the specific loaf volume except for 5% navy bean incorporation. Incorporation of whole red bean flour and whole navy bean flour up to 10% and cowpea up to 5% did not significantly affect the hardness and springiness of the bread. Sensory analysis of whole wheat bread prepared with the various treatments of whole navy bean flour showed overall acceptability similar to the control bread for all levels of incorporation. Conclusion Overall, whole navy bean flour substitution up to 10% was found to be most favorable with least deleterious effects on bread loaf volume, texture, and sensory attributes and the potential to make the bread crumb color lighter. Significance and Novelty Our study found that substituting up to 10% of commercial whole wheat flour with whole navy bean flour was more favorable. This substitution has the potential to increase protein content and crumb lightness, while having the least negative effect on bread quality, and overall sensory acceptability similar to control bread.