Supplementation of wheat flour with some local legumes

Abstract

level of significance there wa? a significant difference in the PER values of bread made with 15 and 20% lentil flour. Incorporating broad bean flour into bread at a 20% level had a significant effect on the NPR at 1 and 5 % level of significance. At 1 "/,level of significance the only significant increase in NPR was noticed using the 20% level of lentil flour.Food, and its inadequate intake and utilizable proteins, stand today as the most vital problem, especially in developing countries. Egypt is one of the developing countries where protein malnutrition remains the major problem of nutrition, and in which cereals make a greater contribution than any other food group to both energy and protein content, and cereals supply about 64-75 % of total protein consumed. Satisfactory protein concentration may be achieved by supplementing the cereal grains with animal products or with other vegetable sources of protein. Legumes are a good source of vegetable protein. Leguminous seeds such as broad beans, lentils, lupines, peas, fenugreek, . , . etc. have a high protein content. Thus, they are of good supplementary value to cereal grains in raising their protein quality by corresponding blending of both. This fact underlies the incorporation of legumes in cereal products, such as bread, to make a loaf of higher nutritive value.The aim of the present paper is to study (a) acceptability of Egyptian bread made from wheat flour supplemented with different percentages of either broad bean flour or lentils flour and (b) the protein quality and the nutritive value ofdifferent types of bread.

Dietary Fiber in Processed Lentils

“…Thus simple processes such as soaking may notably affect the nutritional content of lentils. These effects could be used advantageously for preparation of nutritionally improved legume flours to fortify other foods (Akinyele and Fasaye, 1988;Shehata et al, 1988) and fiber preparations (Asp, 1990).…”

Studies of the quality of cakes made with wheat-lentil composite flours

“…They include bread-making studies using chickpea flour (Dodok, Ali, Hozová, Halasová, & Polacek, 1993;Fernandez & Berry,1989;Iyer & Singh,1997;Singh, Harinder, Sekhon, & Kaur,1991), pea flour (Sadowska, Blaszczak, Fornal, Vidal-Valverde, & Frias, 2003), lupin flour (Dervas, Doxastakisk, HadjisavvaZinoviadi, & Triantafillakos, 1999;Doxastakis, Zafiriadis, Irakli, & Tananaki, 2002;Lucisano & Pompei, 1981;Pollard, Stoddard, Popineau, Wrigley, & MacRitchie, 2002), lentil flour (Dalgetty & Baik, 2006;Finney, Morad, & Hubbard, 1980;Hettiaratchi, Ekanayake, & Welihinda, 2009;Lorimer, Zabik, Harte, Stachiw, & Uebersax, 1991;Morad, Leung, Hsu, & Finney, 1980;Sadowska, Fornal, Vidal-Valverde, & Frias, 1999;Shehata, Darwish, El-Nahry, & Andel-Razek, 1988), and bean flour Lorimer et al, 1991;Morad et al, 1980;Shehata et al, 1988). In the case of batters, Gómez, Oliete, Rosell, Pando, and Fernández (2008) studied the effect on cake quality of partial and total wheat-flour substitution by chickpea flour.…”

Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours

“…The general consensus on healthy eating habits favors an increase in the proportion of legume-based polymeric plant carbohydrates including starch in the diet. The role of legumes as a therapeutic agent in the diets of persons suffering from metabolic disorders has been reported previously (Shehata, Darwish, Nahr, & Razek, 1988;Simpson et al, 1981).…”