Document Type : Original Article
Authors
1
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah, Saudi Arabia Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
2
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah, Saudi Arabia
Abstract
Chickpea (Cicer arietinum L.) is a most important legume that is utilized worldwide and high source of amino acids and protein. The effect of fermentation periods on the nutritional value of chickpea flour and the effect of replacement of wheat flour at 0, 5, 10, 15 and 20% with fermented chickpea flour (FCF) on the physicochemical, sensory properties, and antioxidant activity of pan bread were studied. Fermentation until 3 days resulted in a significant high in crude protein, lipids and crude fiber of fermented chickpea flour, while carbohydrate was reduced when compared to wheat flour. Also, the fermentation process at 1, 2, 3 and 4 days caused a significant decrease in phytic acid of FCF with reduction percent 26.30, 43.49, 53.33 and 66.21% respectively, while free amino acids (FAA) contents of FCF were increased with an increase in the fermentation time compared to native chickpea flour. As the FCF level increased, the bread crust color became darker, for bread crumb color, no significant effect was found in L* with replacing wheat flour with FCF at different ratios. The addition of FCF at all levels increased the total phenolic compounds and antioxidant activities of bread when compared to control bread. Finally, it could be concluded that incorporating up to 10% of FCF in bread enriched the nutrition value and more prefer by sensory evaluation.
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