Wheat-Legumes Composite Flours. 2. Nutritional Value of Bread | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 4, Volume 51, Issue 1, March 2020, Page 66-78 PDF (693.16 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2020.104155 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. .S Abdel - Gawad,1; Mohamed R. A. Rashwan2; M.A. H . Hefny3 | ||||
| 1Dept of Food Science and Technology Faculty of Agriculture , , Assiut Univers i ty | ||||
| 2Food Science and Technology Dept., Faculty of Agric., Assiut University, Egypt. | ||||
| 3Dept of Food Science and Technology Faculty of Agriculture Assiut University | ||||
| Abstract | ||||
| This study demonstrated significant effects of legume flours addition to wheat flour on gross chemical composition, phenolic compounds, phytic acid, antioxidant activity and essential amino acids of pan bread baked from wheat-legume composite flours. The results showed that the substituting of wheat flour with different ratio (10, 20 and 30%) of each defatted soybean, sweet lupine, and (5, 10, and 15%) fenugreek flours , separately, increased the protein, ash, crude fiber and fat contents of wheat-legume pan bread with increment the addition of legume flour while the available carbohydrate contents decreased. The bread baked from wheat-legume composite flours exhibited higher phenolics content and antioxidant activity than that determined for wheat bread as control. The 70%wheat-30% sweet lupine pan bread showed higher antioxidant activity than other treatments. | ||||
| Keywords | ||||
| Wheat; Legume; Bread; Phytic; Phenolics; Antioxidant; Amino Acids | ||||
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