Background: This study was conducted to evaluate the antioxidant activity of the pod pea essential oil and to determine the potential use of this vegetable waste as a medium for lactic acid production by Lactobacillus plantarum. Methods: Antioxidant activity of the essential oil was determined by DPPH, iron reducing and lipid peroxidation methods. Pod pea syrup was obtained by addition of two litres of water at 80-85°C to 800 g of pod pea for 2 h. Other syrups were obtained under the same conditions by partially substituting 40 g of pod pea for the same amount of glucose, date and carob. Result: At a concentration of 1000 µg mL-1, the pod pea essential oil demonstrated good DPPH scavenging activity 89.30±1.4% as well as significant iron reducing. This oil is effective at inhibiting the lipid peroxidation. An important quantity of biomass (optical density of 1.55) and lactic acid 20.4 g L-1 were produced. The replacement of 20 g L-1 pod pea by the same quantity of glucose, date and carob improves the production of lactic acid.

Background: The objective of this study was to evaluate the effect of the partial replacement of wheat flour by carob, malt and soybean flours on the characteristics of dough’s and breads. Methods: For preparation of basic dough, wheat flour was blended with water, sodium chloride and dried yeast. The samples were subjected to the operations of mixing, proofing and baking. The carob, soybean and malt flours were used in increasing ratio 1-5%. Result: Physicochemical properties of composite flours showed that the proteins level (for soybean), ash, fat, fatty acids and starch were increased with increase level of flours substitution. Composite flours prepared with carob and soybean displayed higher amounts of dry and wet gluten, Zeleny number and lower value of failing number. For sensory characteristics, carob and soybean breads received higher liking scores compared to the malt and wheat samples. For malt, only 1% was able to improve the color, section shapes and texture of bread. This study demonstrated the potential use of carob, soybean and malt flours to improve the overall characteristics of the dough’s and breads.