Utilization of enriched selenium sprouts flour for some cultivars of broad bean to prepare healthy biscuit

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 for some cultivars of 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 composts compared to wheat biscuit. The highest values for biological value) BV% ( , essential amino acid index) EAAI% ( and nutritional index) NI% ( were recorded in biscuit of Sakha-1 under two composts. Concluded that suitability production functional Se-sprouts biscuit with highly EAA and PQ.