ManageChatDiscover
299482

Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread

Article

Last updated: 01 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Food Science and technology

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. 
 

DOI

10.21608/asejaiqjsae.2023.299482

Keywords

fermented chickpea flour, nutrition, antioxidant, sensory, bread

Authors

First Name

Mohamed G.

Last Name

E. Gadallah

MiddleName

-

Affiliation

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

Email

gadnor@yahoo.com

City

-

Orcid

-

First Name

Ali A.

Last Name

Aljebreen

MiddleName

-

Affiliation

Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah, Saudi Arabia

Email

-

City

-

Orcid

-

Volume

44

Article Issue

2

Related Issue

40898

Issue Date

2023-06-01

Receive Date

2023-04-15

Publish Date

2023-06-30

Page Start

135

Page End

145

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 44_Issue 2_Pages 135-145.pdf

PDF . 374.5kB

Link

https://asejaiqjsae.journals.ekb.eg/article_299482.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=299482

Order

3

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread

Details

Type

Article

Created At

23 Dec 2024