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CHEMICAL CHARACTERIZATION OF WHEAT-GERMINATED LEGUMES COMPOSITE FLOURS
Abstract
Legumes are nutritious ingredients that can be used in bakery industry. However, in order to minimize their antinutrients contents and unpleasant flavor, germination can be applied. The aim of the present paper was to investigate the proximate composition and minerals profiles of composite flours made of refined wheat flour and germinated legumes (beans, lentil, soybean, chickpea and lupine) in different levels. The results showed an increase of protein and ash contents as the addition level was higher, while a reduction of moisture and carbohydrates were observed. The acidity of flour increased as the legumes level raised. Furthermore, the sodium, magnesium, iron and zinc amounts in the composite flours were directly proportional with the level increase. These results evidenced the possibility to enhance the nutritional value of cereal-based products by supplementing wheat flour with germinated legumes. In the same time, the decrease of carbohydrates content could be beneficial for human health, leading to glycemic index lowering.
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