Development and Evaluation of Nutritionally-Enriched Breadsticks Using Sweet Lupin and Pearl Millet Powders as Partial Wheat Flour Substitutes
EL-Hadidy, G., Arfa, N., El Sawy, H., Boriy, E. (2025). Development and Evaluation of Nutritionally-Enriched Breadsticks Using Sweet Lupin and Pearl Millet Powders as Partial Wheat Flour Substitutes. EKB Journal Management System, 8(2), 134-146. doi: 10.21608/ftrj.2025.402385.1174
Gamal S. EL-Hadidy; Neveen A.M. Arfa; Hayam, A. El Sawy; Esmail G. Boriy. "Development and Evaluation of Nutritionally-Enriched Breadsticks Using Sweet Lupin and Pearl Millet Powders as Partial Wheat Flour Substitutes". EKB Journal Management System, 8, 2, 2025, 134-146. doi: 10.21608/ftrj.2025.402385.1174
EL-Hadidy, G., Arfa, N., El Sawy, H., Boriy, E. (2025). 'Development and Evaluation of Nutritionally-Enriched Breadsticks Using Sweet Lupin and Pearl Millet Powders as Partial Wheat Flour Substitutes', EKB Journal Management System, 8(2), pp. 134-146. doi: 10.21608/ftrj.2025.402385.1174
EL-Hadidy, G., Arfa, N., El Sawy, H., Boriy, E. Development and Evaluation of Nutritionally-Enriched Breadsticks Using Sweet Lupin and Pearl Millet Powders as Partial Wheat Flour Substitutes. EKB Journal Management System, 2025; 8(2): 134-146. doi: 10.21608/ftrj.2025.402385.1174

Development and Evaluation of Nutritionally-Enriched Breadsticks Using Sweet Lupin and Pearl Millet Powders as Partial Wheat Flour Substitutes

Food Technology Research Journal
Volume 8, Issue 2 - Serial Number 8, June 2025, Page 134-146  XML PDF (680.7 K)
Document Type: Original Article
DOI: 10.21608/ftrj.2025.402385.1174
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Authors
Gamal S. EL-Hadidy email orcid 1; Neveen A.M. Arfa2; Hayam, A. El Sawy3; Esmail G. Boriy4
1Bakery and pastry Research
2Experiment Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center Egypt
3Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center Egypt
4Department of Food Sciences and Technology, Faculty of Agriculture, Damanhur University, Egypt.
Abstract
This study evaluated the influence of partially substituting wheat flour (WF) with lupin seed powder (LSP) and pearl millet powder (PMP) on the nutritional composition, rheological behavior, antioxidant potential, and sensory characteristics of breadsticks. Four substitution blends M10, M20, M30, and M40 were tested alongside a control sample. Proximate analysis revealed that LSP had the highest protein (41.50%), fat (7.20%), and crude fiber (14.90%) contents, while PMP was richest in antioxidants, exhibiting the highest total phenolic content (120mg GAE/g) and flavonoid content (29.44mg QE/g). Amino acid profiling showed that both LSP and PMP significantly improved the essential amino acid composition and chemical scores compared to WF, particularly for lysine, isoleucine, and valine. Farinograph and extensograph analyses indicated that moderate substitution levels especially M20 enhanced dough stability and water absorption. However, higher substitution levels reduced extensibility and dough strength due to gluten dilution. Texture analysis demonstrated that substitution increased hardness, cohesiveness, and chewiness, with M10 and M20 maintaining acceptable mechanical properties. Nutritionally, increasing LSP and PMP levels enhanced protein, crude fiber, ash, and mineral contents, while reducing available carbohydrates and caloric energy values. Sensory evaluation confirmed that breadsticks with up to 20% substitution retained high consumer acceptability, with M10 closely matching the control in taste, texture, and overall appeal. These findings suggest that incorporating LSP and PMP at moderate levels (M10 and M20) can nutritionally enrich breadsticks without compromising their functional and sensory qualities, offering a promising approach to developing health-oriented baked products.
Keywords
Wheat; lupine; millet; breadsticks; rheology
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