Effect of adding some legume flours on the nutritive value of cookies

ABSTRACT

Soybean flour [S F], chick peas flour [C F], and lupins flour [L F] were used to replace 0, 5, 10 and 15% of wheat flour in cookies. The effect of supplementation of wheat flour with these legume flours on the nutritional quality was studied. Results indicated that protein, ash and fiber contents as well as moisture content of supplemented cookies were higher than the control. Total protein content was increased by about 1,5% with each increment of [S F], while it was 1% with each increment of [L F] and 0.7% with each increment of [C F]. On the other hand mineral contents was higher in legume flours than in wheat flour, hence, cookies supplemented with legume flours were favorable than unsupplemented ones probably due to higher amounts of important minerals they contained. The amino acid patterns were improved due to supplementation. At 15% level of addition from SF, CF or LF, lysine content increased up to 2.71, 2.55 and 2.27 gm/16 gm N compared with unsupplemented cookies increased as compared with the unsupplemented ones, due to the improvement in lysine and other essential amino acids except sulfur-containing amino acids. Consequently, both PER and BV of the supplemented cookies improved compared with unsupplemented ones