'Nheat flour (72% extraction) was replaced with different forms of faba bean
and lentilllours (raw, genninated (Of 3 days and blanched at 100°C for 50 min. and 20
min for faba bean and lentil respectively) to produce high protein spsghet1i. The IlIte
of replacement was 10, 15, 20, 25 and 30%. Chemical composition. functional
propel1les for both legume nour'S, amino acid composilloll, chemica; score (or raw
materials were measured. Also, chemical composition, cooking quality. colour
attributes and sensory evaluation of produced spaghel1l were detennined. The results
showed thet both germinated faba bean and lenl" had high protein content, water and
oil absorplio'1. foam capacity and solubility val1.!es. Also. aU processed legume flours
were rich In most essential and non-essential amino acids and had high protein, ash
and fiber contents. All levels of replacement with different both type of legume flours
incrNsed all the components of ctlemical composition, mineral contenl and
deCleased the change in cooked weight and volume and Increased the Change In
cooked loss in produced spaghetti compared with control. Samples contained all
forms of faba bean nour had the best values of lighlness (L), redness (a) and
acceptable colour at all levels of replacement. Sensory evaluation showed that all
spaghetti samples replaced with faba bean flours had high score of sensory
chatactenstics than lhose produced from lentil flours at all levels of replacement.
Acceptable spaghetti samples could be produced by using raw and blanched faba
bean lIours unlil 20%, germinated lab a bean flour reached to 25% and different forms
of lenlilflour up to 150/0 replacement level of wheat flour.