Preparation of biscuits from cassava, chickpeas and common beans flour for celiac disease patients

Abstract EN

The current study was carried out to prepare gluten-free biscuits of high quality for celiac illness patients.

gluten-free biscuit blends contain cassava, chickpeas, and common beans flour is an innovative and highly nutritious food.

the chemical analyses as minerals, and amino acids of cassava, chickpeas, and common bean flour were estimated.

also, chemically analyze for cassava chickpeas, and common bean flour were estimated and results showed that ash, protein, fat and fiber contents were higher in all raw materials.

also, lysine and isoleucine were higher in chickpea and common bean flour compared to cassava flour.

also, cassava flour contained a higher amount of valine, threonine, leucine , and phenylalanine.

therefore, all sensory characteristics of free gluten biscuit blends B1, B2, B3 and B4 prepared from cassava, chickpeas and common beans flour were appropriate for panelists.

also, blend (4) had the highest hardness compared to B1, B2 and B3, made from 40% cassava flour, 40% chickpeas flour and 20% common bean flour.

as a result, it could prepare some bakery foods using raw materials free of gluten such cassava, chickpeas, and common bean flour with high quality that are suitable for celiac ailment patients.