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The germination of horse gram result in increased protein, fiber, total polyphenol content, and antioxidant activity of horse gram flour whereas fat, ash, carbohydrate, iron, calcium, tannin, phytate, and oxalate were reduced due to germination. Bread was prepared by the incorporation of (2%, 4%, 6%, and 8%) germinated horse gram flour (<jats:styled-content style=\"fixed-case\">GHF<\/jats:styled-content>) by a straight dough method. The loaf volume and specific volume decreased with an increased use of percentage of <jats:styled-content style=\"fixed-case\">GHF<\/jats:styled-content>. The sensory evaluation revealed that the incorporation of <jats:styled-content style=\"fixed-case\">GHF<\/jats:styled-content> up to 6% was acceptable. The protein (% db), fiber (% db), ash (% db), iron (mg\/100\u00a0g), calcium (mg\/100\u00a0g), tannin (mg\/g), phytate (mg\/g), oxalate (mg\/g), total polyphenol content (<jats:styled-content style=\"fixed-case\">GAE<\/jats:styled-content>\/g), and antioxidant activity (<jats:styled-content style=\"fixed-case\">DPPH<\/jats:styled-content> % inhibition) was found to be 9.08\u00a0\u00b1\u00a00.01, 1.23\u00a0\u00b1\u00a00.15, 1.36\u00a0\u00b1\u00a00.11, 4.07\u00a0\u00b1\u00a00.03, 128\u00a0\u00b1\u00a00.26, 2.06\u00a0\u00b1\u00a00.15, 2.46\u00a0\u00b1\u00a00.15, 0.7\u00a0\u00b1\u00a00.1, 12.44\u00a0\u00b1\u00a00.40, and 31.13\u00a0\u00b1\u00a00.25, respectively, in 6% <jats:styled-content style=\"fixed-case\">GHF<\/jats:styled-content> incorporated bread. The research concludes that 6% <jats:styled-content style=\"fixed-case\">GHF<\/jats:styled-content> incorporation in bread enhance the polyphenol content and antioxidant properties.<\/jats:p>","DOI":"10.1002\/fsn3.342","type":"journal-article","created":{"date-parts":[[2016,1,21]],"date-time":"2016-01-21T03:28:42Z","timestamp":1453346922000},"page":"766-771","source":"Crossref","is-referenced-by-count":22,"title":["Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (<i>Dolichus uniflorus<\/i>) flour"],"prefix":"10.1002","volume":"4","author":[{"given":"Karishma","family":"Moktan","sequence":"first","affiliation":[{"name":"Department of Food Technology National College of Food Science and Technology  Kathmandu Nepal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pravin","family":"Ojha","sequence":"additional","affiliation":[{"name":"Food Research Division Nepal Agricultural Research Council  Lalitpur Nepal"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2016,1,20]]},"reference":[{"key":"e_1_2_6_2_1","first-page":"9","article-title":"Quality of bread from composite flour of sorghum and hard white winter wheat","volume":"3","author":"Abdelghafor R. 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