Document Type : Original Article
Authors
1
Laboratories and Quality Monitoring Department, Egyptian Baking Technology Center, Elahram St., 12696, Giza. Egypt
2
Natural Resources Department, Faculty of African Postgraduate Studies, Cairo University, 12613, Egypt
3
Food Toxicology and Contaminants Department, Food and Nutrition Industries, National Research Centre, 33 ElBohouth St., 12622, Dokki, Giza, Egypt
Abstract
The present investigation was conducted to promote the nutritional value of Shamy bread by supplementation of wheat flour (WF) with 20% of quinoa flour (QF) or 20% chickpea flour (CF), 0.7% spirulina powder (SP) and other mixture samples (15% CF + 5% QF + 0.70% SP). According to the obtained results, SP recorded the highest value of protein, fat, ash, magnesium, zinc, and iron, which reflected on the produced Shamy bread as final product. Also, QF recorded a higher value of protein, ash, crude fiber, zinc, and iron compared to WF. The results indicated that according to statistical analysis there are evident discrepancies for all treatments concerning protein, ash, and total carbohydrates compared to the control bread sample (100% WF). The replacement of WF by 20% QF led to a decrease in the dough stability while replacement of WF by 20% CF led to highly increase the stability of dough and recorded the highest values of alkaline water retention capacity during all storage periods consequently the same sample recorded the highest value of overall acceptability. Thus, the mixture sample recorded the highest value of protein content with the lowest value total carbohydrate for the produced beard. Keywords: wheat flour, quinoa flour, spirulina, chickpea flour, anemia, malnutrition.
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