Composite flours from wheat-legumes flour : 1. chemical composition, functional properties and antioxidant activity

Other Title(s)

الدقيق المركب من دقيق القمح و دقيق البقوليات : 1. التركيب الكيميائي ، الخواص الوظيفية و نشاط مضادات الأكسدة

Joint Authors

Rashwan, Muhammad Rashwan Abd al-Al
Abd al-Jawad, Abd Allah Salih
al-Najjar, Id al-Sayyid Abd al-Aziz

Source

Assuit Journal of Agricultural Sciences

Issue

Vol. 47, Issue 6 (31 Dec. 2016), pp.430-442, 13 p.

Publisher

Assiut University Faculty of Agriculture

Publication Date

2016-12-31

Country of Publication

Egypt

No. of Pages

13

Main Subjects

Agriculture

Abstract EN

This study was carried out to evaluate the chemical composition, functional properties and antioxidant activity of composite flours made from wheat flour and some legume flours.

legume flours were prepared from defatted soybean, soaked sweet lupine and roasted fenugreek.

composite flours were made from wheat flour (72% extraction rate) and legume flour.

the ratio of wheat flour to soy or lupine flour were 90, 80, 70: 10, 20 30 while, that of wheat flour to fenugreek flour were 95, 90, 85: 5, 10, 15; respectively.

chemical composition of composite flours indicated higher protein, crude fiber and ash contents than that of wheat flour.

these component were increased as the portion of legume flour was raise in composite flour.

protein, crude fiber and ash contents of the composite flours from 70% wheat and 30% soy or 30% lupine flour were increased by61.89 and 57.56% for protein, 135.5, and 128.8% for crude fiber and 280.9 and134.9% for ash comparing to their original contents in wheat flour; respectively.

in addition, composite flour exhibited superiority functional properties, higher phenolics content and antioxidant activity than wheat flour.

slight increases were observed in phytic acid in composite flours from wheat-soy and wheat-fenugreek while the phytic acid decreased in wheat-lupine flour blend.

the physical, nutritional and sensorial characterization of bread made from composite flours will be reporting in the next publication.

American Psychological Association (APA)

Abd al-Jawad, Abd Allah Salih& Rashwan, Muhammad Rashwan Abd al-Al& al-Najjar, Id al-Sayyid Abd al-Aziz& Hasan, Muhammad Ahmad Husayn. 2016. Composite flours from wheat-legumes flour : 1. chemical composition, functional properties and antioxidant activity. Assuit Journal of Agricultural Sciences،Vol. 47, no. 6, pp.430-442.
https://search.emarefa.net/detail/BIM-881629

Modern Language Association (MLA)

Hasan, Muhammad Ahmad Husayn…[et al.]. Composite flours from wheat-legumes flour : 1. chemical composition, functional properties and antioxidant activity. Assuit Journal of Agricultural Sciences Vol. 47, no. 6 (2016), pp.430-442.
https://search.emarefa.net/detail/BIM-881629

American Medical Association (AMA)

Abd al-Jawad, Abd Allah Salih& Rashwan, Muhammad Rashwan Abd al-Al& al-Najjar, Id al-Sayyid Abd al-Aziz& Hasan, Muhammad Ahmad Husayn. Composite flours from wheat-legumes flour : 1. chemical composition, functional properties and antioxidant activity. Assuit Journal of Agricultural Sciences. 2016. Vol. 47, no. 6, pp.430-442.
https://search.emarefa.net/detail/BIM-881629

Data Type

Journal Articles

Language

English

Record ID

BIM-881629