PROXIMATE, MINERAL, AMINO ACID, AND SENSORY ASSESSMENT OF CHICKPEAS-FORTIFIED PAN BREAD | ||
| Journal of Agricultural and Environmental Sciences | ||
| Articles in Press, Accepted Manuscript, Available Online from 11 November 2025 PDF (426.66 K) | ||
| Document Type: Full research articles | ||
| DOI: 10.21608/jaesj.2025.410747.1284 | ||
| Authors | ||
| Mohamed O Algamal* ; Mahmoud Rozan; Ahmed Hamid Ziena; Ismail Jalal Boraie | ||
| Department of Food Science and Technology, Faculty of Agriculture, Damanhour University, Damanhour, El-Behiera, Egypt | ||
| Abstract | ||
| This study investigates the nutritional, sensory, and color characteristics of pan bread partially substituting wheat flour (72% extraction rate) with Kabuli chickpea powder at various levels (B1–B4). Proximate analysis revealed that chickpeas powder contains significantly higher levels of crude protein (24.50%), fat (6.80%), Crude fiber (4.90%), and ash (3.70%) compared to wheat flour, while wheat flour had greater available carbohydrates (85.85%) and moisture content (14.25%). Chickpeas powder meanwhile exhibited superior mineral content, notably in potassium (890.20 mg/100g), calcium, magnesium, and iron, supporting its role as a nutrient-dense ingredient. Amino acids profiling showed that chickpea powder provided higher levels of essential amino acids, particularly lysine, threonine, and histidine, contributing to improved Crude protein quality indices such as computed protein efficiency ratio (C-PER = 2.45) and biological value (BV = 75.69), compared to wheat flour (C-PER = 2.03 and BV = 71.27). Chemical analysis of the chickpeas-enriched bread indicated a significant increase in crude protein (up to 15.35%), Crude fiber (2.17%), fat (6.40%), and ash (1.76%) with increasing chickpeas levels, while available carbohydrates decreased from 83.91% to 74.32%. Despite these compositional shifts, the energy values remained relatively stable across treatments. Sensory evaluation showed that increasing chickpeas levels slightly reduced scores for crust color, crumb texture, symmetry, taste, and aroma, although all blends remained within acceptable sensory quality. Colorimetric analysis revealed a darkening effect and increased redness and yellowness in both crust and crumb with higher chickpea content, attributed to Maillard reactions and chickpea pigmentation. Overall, the incorporation of Kabuli chickpea powder significantly enhanced the nutritional quality of pan bread, particularly in Crude protein, fiber, minerals, and amino acids profile, with acceptable changes in sensory and visual properties. These findings support the use of chickpea powder as a functional ingredient in bread formulations to improve their health benefits. | ||
| Keywords | ||
| Pan Bread; Chickpeas; Color; Amino Acids | ||
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