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147228

Treatment of Anaemia and Malnutrition by Shamy Bread Fortified with Spirulina, Quinoa and Chickpea flour

Article

Last updated: 22 Jan 2023

Subjects

-

Tags

Environmental chemistry

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.

DOI

10.21608/ejchem.2021.55922.3195

Keywords

Wheat Flour, quinoa Flour, Spirulina, chickpea flour, Anemia, Malnutrition

Authors

First Name

Ehab Th.

Last Name

El-Said

MiddleName

-

Affiliation

Laboratories and Quality Monitoring Department, Egyptian Baking Technology Center, Elahram St., 12696, Giza. Egypt

Email

ehabibm77@yahoo.com

City

Giza

Orcid

0000-0003-3047-5771

First Name

Amira Sh.

Last Name

Soliman

MiddleName

-

Affiliation

Natural Resources Department, Faculty of African Postgraduate Studies, Cairo University, 12613, Egypt

Email

-

City

-

Orcid

-

First Name

Mohamed S.

Last Name

Abbas

MiddleName

-

Affiliation

Natural Resources Department, Faculty of African Postgraduate Studies, Cairo University, 12613, Egypt

Email

-

City

-

Orcid

-

First Name

Soher E.

Last Name

Aly

MiddleName

-

Affiliation

Food Toxicology and Contaminants Department, Food and Nutrition Industries, National Research Centre, 33 ElBohouth St., 12622, Dokki, Giza, Egypt

Email

-

City

-

Orcid

-

Volume

64

Article Issue

5

Related Issue

23661

Issue Date

2021-05-01

Receive Date

2020-12-30

Publish Date

2021-05-01

Page Start

2,253

Page End

2,268

Print ISSN

0449-2285

Online ISSN

2357-0245

Link

https://ejchem.journals.ekb.eg/article_147228.html

Detail API

https://ejchem.journals.ekb.eg/service?article_code=147228

Order

2

Type

Original Article

Type Code

297

Publication Type

Journal

Publication Title

Egyptian Journal of Chemistry

Publication Link

https://ejchem.journals.ekb.eg/

MainTitle

-

Details

Type

Article

Created At

22 Jan 2023