Amir Mahgoub AwadElkareem
Department of Clinical Nutrition, Faculty of Medical Sciences, University of Hail, Hail, Saudi Arabia
Eyad AL- Shammari
Department of Clinical Nutrition, Faculty of Medical Sciences, University of Hail, Hail, Saudi Arabia
ABSTRACT
Protein-enriched biscuits were prepared by supplementing lentil seeds flour into wheat flour at levels of 0, 5, 10 and 15% and analyzed for chemical composition, mineral profile and amino acid contents. The supplementation resulted in a significant (p<0.05) increase in protein, fat, crude fibre and ash contents of the biscuit samples. The results regarding the mineral content of wheat and lentil flour indicated that significantly (p<0.05) the lowest values of calcium, magnesium, iron, phosphorus, sodium and potassium contents were found in biscuit wheat flour (WF) compared to lentil flour (LF). The results of mineral profile of lentil seed flour revealed that legumes may provide sufficient amounts of minerals to meet the human mineral requirement recommended dietary allowance (RDA). The supplementation resulted in a significant (p<0.05) increase in macro minerals contents of the biscuit samples. Supplementation of biscuit wheat flour with lentil seeds flour showed a significant (p<0.05) increase in lysine and threonine contents (Most limiting amino acids in wheat flour) of biscuits samples. Data obtained from the sensory evaluation indicated that the mean score for taste, color, flavor, texture and overall acceptability were generally high for biscuit containing 5% lentil flour.
PDF References
How to cite this article
Amir Mahgoub AwadElkareem and Eyad AL- Shammari, 2015. Nutritional and Sensory Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour. Pakistan Journal of Nutrition, 14: 841-848.
DOI: 10.3923/pjn.2015.841.848
URL: https://scialert.net/abstract/?doi=pjn.2015.841.848
DOI: 10.3923/pjn.2015.841.848
URL: https://scialert.net/abstract/?doi=pjn.2015.841.848
REFERENCES
- Araujo, R.G.O., S.M. Macedo, M.D.G.A. Korn, M.F. Pimentel, R.E. Bruns and S.L.C. Ferreira, 2008. Mineral composition of wheat flour consumed in Brazilian cities. J. Braz. Chem. Soc., 19: 935-942.
CrossRefDirect Link - Awadalkareem, A.M., A.I. Mustafa and A.H. El Tinay, 2008. Protein, mineral content and amino acid profile of sorghum flour as influenced by soybean protein concentrate supplementation. Pak. J. Nutr., 7: 475-479.
CrossRefDirect Link - Bhatty, N., A.H. Gillian and S.A. Nagra, 2000. Effect of cooking and supplementation on nutritional value of Gram (Cicer arietinum). Nutr. Resour., 20: 297-307.
CrossRefDirect Link - Bhatty, R.S., A.E. Slinkard and F.W. Sosulski, 1976. Chemical composition and protein characteristics of lentils. Can. J. Plant Sci., 56: 787-794.
CrossRefDirect Link - Bicar, E.H., W. Woodman-Clikeman, V. Sangtong, J.M. Peterson, S.S. Yang, M. Lee and M.P. Scott, 2008. Transgenic maize endosperm containing a milk protein has improved amino acid balance. Transgenic Res., 17: 59-71.
CrossRefDirect Link - Bojoanska, T., H. Franeakova, M. Liskova and M. Tokar, 2012. Legumes the alternative raw materials for bread production. J. Microbiol. Biotechnol. Food Sci., 1: 876-886.
Direct Link - Buerkert, A., M. Moser, A.K. Kumar, P. Furst and K. Becker, 2001. Variation in grain quality of pearl millet from Sahelian West Africa. Field Crops Res., 69: 1-11.
Direct Link - Cordain, L., 1999. Cereal grains: Humanity's double-edged sword. World Rev. Nutr. Diet, 84: 19-73.
PubMedDirect Link - Eissa, H.A., A.S. Hussein and B.E. Mostafa, 2007. Rheological properties and quality evaluation of Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom. Pol. J. Food Nutr. Sci., 57: 487-496.
Direct Link - El-Mahdy, A.R., Y.G. Moharram and O.R. Abou-Samaha, 1985. Influence of germination on the nutritional quality of lentil seeds. Z. Lebensm Unters Forsch, 181: 318-320.
PubMedDirect Link - Friedman, N., 2004. Inferring cellular networks using probabilistic graphical models. Science, 303: 799-805.
CrossRefDirect Link - Friedman, M., D.L. Brandon, A.H. Bates and T. Hymowitz, 1991. Comparison of a commercial soybean cultivar and an isoline lacking the Kunitz trypsin inhibitor: Composition, nutritional value and effects of heating. J. Agric. Feed Chem., 39: 327-335.
CrossRefDirect Link - Ghavidel, R.A. and J. Prakash, 2007. The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT Food Sci. Tech., 40: 1292-1299.
CrossRefDirect Link - Hefnawy, T.M.H., G.A. El-Shourbagy and M.F. Ramadan, 2012. Impact of adding chickpea (Cicer arietinum L.) flour to wheat flour on the rheological properties of toast bread. Int. Food Res. J., 19: 521-525.
Direct Link - Hussain, M.A. and A.Y. Basahy, 1998. Nutrient composition and amino acid pattern of cowpea (Vigna unguiculata (L.) Walp, Fabaceae) grown in the Gizan area of Saudi Arabia. Int. J. Food Sci. Nutr., 49: 117-124.
PubMedDirect Link - Iqbal, A., I.A. Khalil, N. Ateeq and M.S. Khan, 2006. Nutritional quality of important food legumes. Food Chem., 97: 331-335.
CrossRefDirect Link - Kadam, M.L., R.V. Salve, Z.M. Mehrajfatema and S.G. More, 2012. Development and evaluation of composite flour for missi roti/chapatti. J. Food Process Technol., Vol. 3.
Direct Link - Karadavut, U. and A. Genc, 2010. Relationships between chemical composition and seed yield of some lentil (Lens culinaris) cultivars. Int. J. Agric. Biol., 12: 625-628.
Direct Link - Khalil, I.A., 1994. Nutritional yield and protein quality of lentil (Lens culinaris Med.) cultivars. Microbiogie Aliments Nutr., 12: 455-463.
Direct Link - Mohammed, I., A.R. Ahmed and B. Senge, 2012. Dough rheology and bread quality of wheat-chickpea flour blends. Ind. Crops Prod., 36: 196-202.
CrossRefDirect Link - Pasha, I., S. Rashid, F.M. Anjum, M.T. Sultan, M.M.N. Qayyum and F. Saeed, 2011. Quality evaluation of wheat-mungbean flour blends and their utilization in baked products. Pak. J. Nutr., 10: 388-392.
CrossRefDirect Link - Pastor-Cavada, E., R. Juan, J.E. Pastor, M. Alaiz and J. Vioque, 2009. Analytical nutritional characteristics of seed proteins in six wild Lupinus species from Southern Spain. Food Chem., 117: 466-469.
CrossRefDirect Link - Rochfort, S. and J. Panozzo, 2007. Phytochemicals for health, the role of pulses. J. Agric. Food Chem., 55: 7981-7994.
CrossRefDirect Link - Serrem, C.A., H.L. de Kock and J.R.N. Taylor, 2011. Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. Int. J. Food Sci. Technol., 46: 74-83.
CrossRefDirect Link - Sharma, H.R. and G.S. Chauhan, 2002. Effects of stabilized rice bran: Fenugreek blends on the quality of breads and cookies. J. Food Sci. Technol., 39: 225-233.
Direct Link - Thavarajah, D., J. Ruszkowski and A. Vandenberg, 2008. High potential for selenium biofortification of lentils (Lens culinaris L.). J. Agric. Food Chem., 56: 10747-10753.
CrossRefDirect Link - Thavarajah, D., P. Thavarajah, A. Wejesuriya, M. Rutzke, R.P. Glahn, G.F. Combs Jr. and A. Vandenberg, 2011. The potential of lentil (Lens culinaris L.) as a whole food for increased selenium, iron, and zinc intake: Preliminary results from a 3 year study. Euphytica, 180: 123-128.
CrossRefDirect Link - Wang, N., D.W. Hatcher, R.T. Tyler, R. Toews and E.J. Gawalko, 2010. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Res. Int., 43: 589-594.
CrossRefDirect Link