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The effect of incorporating uniquely processed whole‐seed cowpeas or plantain flours at 10 or 20 g/100 g in all‐purpose wheat flour on paste viscosity and bread‐baking properties in a model bread was determined. Blanching plantains in hot water (100C) for 2 min increased final viscosity, reduced rapidly available glucose (RAG) from 8.5 to 4.5 μg glucose/mg, and increased bread loaf size. Whole‐seed cowpeas containing the hulls processed by soaking in water (CPS), reduced raffinose significantly (P |
