تأثير إضافة بذور الحلبة و الحلبة المنبتة على الخواص الكيميائية لطحين الحنطة

الملخص EN

In this research, some chemical and physical properties of sprouted and non-sprouted fenugreek powder were studied and the proportions of its chemical components (moisture, protein, fat, ash, carbohydrates) were compared with wheat flour.

The effect of sprouting on chemical properties, amino acids, minerals and the production of compound flour by substituting a molecule of flour was studied.

Wheat with sprouted and non-sprouted fenugreek powder at rates of 5.2 %, where the results of chemical analysis showed a high content of sprouted fenugreek from protein, moisture and ash, and a decrease in fat and carbohydrates compared with non-sprouted fenugreek.

The study showed that the content of amino acids increased in the sprouted fenugreek powder compared with the non-sprouted fenugreek and wheat flour, where the percentage of essential amino acids for the sprouted fenugreek powder reached 33.8 g / 100 g compared with the non-sprouted fenugreek powder and wheat flour, where the essential amino acids in both of them amounted to 27.52 g / 100 g and 24.87 g / 100 g, respectively, and the color acceptability decreased with a relative increase The replacement method, where the loofah manufactured from adding 2 % of the sprouted fenugreek was more acceptable to the members of the evaluation committee than the addition percentage of 5 %.