Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 8, Volume 54, Issue 1, January 2023, Page 116-131 PDF (509.6 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2023.177111.1203 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Ahmed Rabie Mohamed Maray  
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| Food Science and Technology Deptartment, Faculty of Agriculture, Fayoum University, Fayoum, Egypt | ||||
| Abstract | ||||
| The aim of this work was studying of physicochemical, functional and nutritional characteristics and bioactive compounds of composite flours for cereals (oats) and legumes (chickpea and sweet lupine) in addition to 72% wheat flour. The results indicated that a significant differences (P<0.05) between flour samples of most those parameters. Data showed that the whole sweet lupine flour had higher value of each protein, ash, lipid and crude fiber contents, while the lowest values of same chemical composition components mentioned obtained with the 72% wheat flour. In the same trend the whole sweet lupine flour had higher amounts of the physicochemical, functional properties, regarding (WAC, OAC) and bulk density, but the pH value of it was low compared other flours. For the mineral contents, the whole oat flour had a higher content of Mg, P and Zn and higher amount of Fe recorded with chickpea flour and higher value of K achieved by whole flours from chickpea and sweet lupine, on the other hand the 72% wheat flour had lower contents of those minerals. Results showed that the whole sweet lupine flour had higher values, regard to the amino acid composition and (TPC, TFC). | ||||
| Keywords | ||||
| Composite flour; Cereal/leguminous blend; Functional and nutritional value | ||||
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