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Nutritional and Sensory Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour



Amir Mahgoub AwadElkareem and Eyad AL- Shammari
 
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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.

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  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

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