IImpact of Saline Water on Nutritional Quality of Sprouted Quinoa, Chickpea and Faba Bean as Wheat Alternatives | ||||
| Arab Universities Journal of Agricultural Sciences | ||||
| Volume 33, Issue 1, June 2025, Page 103-109 PDF (302.91 K) | ||||
| Document Type: Short Communication | ||||
| DOI: 10.21608/ajs.2025.269468.1561 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Basma Mohamed Mahmoud Soliman   1; Noura Taha 1; Tahany Aly2; Usama Elbehairy1
| ||||
| 1Horticulture Dept, Fac of Agric, Ain Shams Univ, P.O Box 68, Hadayek Shubra 11241, Cairo, Egypt | ||||
| 2Regional Central for Food and Feed, Agriculture Research Center, Giza, Egypt | ||||
| Abstract | ||||
| This study was conducted from 2019 to 2024 to investigate the effect of salinity on sprout growth, as well as the chemical composition and mineral content of three-grain crops: quinoa, chickpea, and faba bean. A proximate analysis was conducted to compare flour derived from these sprouted seeds with commercial wheat flour. Additionally, it assessed how different mixtures of sprouted flour influence the chemical, physical, and sensory properties of gluten-free cakes. Notably, chickpea seeds and their sprouted flour exhibited high protein content, ranging from 21.8 to 22.5 g/100g, while faba bean seed flour and sprouts showed even higher protein levels (26.70 to 27.34 g/100g). The protein content of sprouted crops sur-passed that of commercial wheat flour. Sensory evaluations indicated no significant differences among the various gluten-free sprouted flour mixtures. Accordingly, this study recommends sprouting as a viable method to enhance nutritional value and create more diverse diets, especially for individ-uals with celiac disease. | ||||
| Keywords | ||||
| Quinoa; Chickpea; Faba bean; Sprout flour; Celiac disease; Free-gluten cakes | ||||
|
Statistics Article View: 103 PDF Download: 26 |
||||
