Table 3.

Physical and sensory evaluation of breads made with white flour, whole wheat flour and 25 % chickpea flour or 35 % chickpea flour supplementation to whole wheat flour

Bread*	Color	Texture	Taste	Overall acceptability
WB	9.00 ± 0.00a	9.00 ± 0.00a	9.00 ± 0.00a	9.00 ± 0.00a
WWB	7.20 ± 0.24b	6.40 ± 0.33b	6.75 ± 0.33b	7.05 ± 0.26b
25%ChB	6.85 ± 0.28b	6.18 ± 0.28b	6.05 ± 0.35bc	6.41 ± 0.29b
35%ChB	6.78 ± 0.27b	6.33 ± 0.25b	5.56 ± 0.30c	6.40 ± 0.25b

^*Bread legends given in Table 1; Values are means ± SD, n = 40; Means with different superscript letters within columns are significantly different, p < 0.05