Utilization of Enriched Selenium Sprouts Flour for Some Cultivars of Broad Bean to Prepare Healthy Biscuit | ||||
| Egyptian Journal of Chemistry | ||||
| Article 7, Volume 65, Issue 1, January 2022, Page 69-79 PDF (403.41 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2021.76949.3769 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Ashgan Mohamed Ali 
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| Department of Bread and Pasta Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Present study was assessed physical characteristics, sensory evaluation, proximate composition, mineral content and quality parameters such as (texture, amino acid and protein quality (PQ) as biological value (BV%), essential amino acid index (EAAI%), and nutritional index (NI%)) of functional biscuit produced from replacement 30% of wheat flour by selenium sprouts broad bean. The highest spread ratio was recorded in biscuit Se- sprout in Giza- 843 substituted which treated with plant and animal compost. All biscuits from three cultivars had significantly compared with wheat control in overall acceptability. The highest values for protein, ash, and crude fiber were recorded in the biscuit of Sakha-1 treated with plant compost. Mineral content Ca, K, Fe, Zn and Se was higher in biscuit, prepared with Sakha-1 fertilized plant compost, while biscuit, prepared with control for Giza- 843 was the highest value of Mg and Mn. The highest value of hardness was recorded in biscuit from Se- sprouts Giza-843 cultivar control. The highest values of EAA were recorded in improved biscuit with sprouts from Sakha-1 cultivar under two compost compared to wheat biscuit. The highest values for BV%, EAAI% and NI% were recorded in biscuit of Sakha-1 under two compost. Concluded that suitability production functional Se- sprouts biscuit with highly EAA and PQ. | ||||
| Keywords | ||||
| Se-germinates; broad bean; Sakha 1; Sakha 4; Giza 843; biscuits; nutritional value | ||||
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