Enhancing Nutritional and Antioxidant Properties of Breadsticks through germinated and Non-germinated Cowpea flours

Dure Shahwar Sattar; Abeera Moin; Angelo Maria GIUFFRÈ

doi:10.57252/jrpfoods.2026.1

Authors

Dure Shahwar Sattar aInstitute of Food Science & Nutrition, Bahauddin Zakariya University,60700, Multan, Pakistan
Abeera Moin University of Karachi
Angelo Maria GIUFFRÈ University of Studies "Mediterranea" of Reggio Calabria, Via dell'Università

DOI:

https://doi.org/10.57252/jrpfoods.2026.1

Keywords:

Cowpea, germination, bioactive properties, Antioxidant activity, sensory evaluation

Abstract

This study evaluates the impact of incorporation of whole wheat flour with germinated and non-germinated cowpea flours (12 % addition) on textural, sensorial, and physicochemical properties of breadsticks. Incorporation of germinated cowpea flour in breadsticks exhibited significantly highest total phenolic content (5.61 mg Gallic acid/g) and antioxidant activity (93 %), compared to non-germinated cowpea (78 %) and whole wheat flour (76.9 %). The inclusion of germinated cowpea flour significantly enhanced protein content while reducing carbohydrates and fat content. Hardness and the crispness were also significantly influenced by incorporation of cowpea flours. Moreover, germinated breadstick achieved the highest hedonic scores in terms of appearance, overall acceptability, and taste by semi-trained panelists. During 120 days of storage, germinated cowpea breadsticks retained better colour, taste and texture due to reduced moisture uptake. Therefore, germinated cowpea flour in breadsticks could be an antioxidant enriched alternative, without causing substantial changes in product quality and acceptability, by 12% addition of whole wheat flour.

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