Quality Evaluation of Functional Bread Developed from Germinated Chickpea Flour and Pumpkin Seed Powder

Grains are a rich source of nutrition and photochemical compounds which make them a good source of antioxidants. These photochemical have a potential impact on human health. Plant products have been used in therapeutic medicine. The popularity of pumpkin consumed as both food and traditional medicine for several diseases as anti-diabetic, antihypertensive, anti-tumour, immunomodulatory, antibacterial, anti-hypercholesterolemia and anti-inflammatory, have focused the attention of several researchers on it. Breads with their varied taste and low cost are a favorite snack food consumed by a wide range of people The objective of the study was to supplement wheat flour with various level of germinated chickpea flour and pumpkin seeds powder for production of bread and to determined the nutritional value and antioxidant properties of functional bread, formulation of three different composite flour were prepared and out of which one composite formulation were opted for further analysis.