Preparation of biscuits from cassava, Desi chickpeas and Common beans flour for celiac disease patients

Authors

1 Nutrition and Food Science Dept., Faculty of Home Economics, Menoufia University, Shebin El-Kom, Egypt

2 Nutrition & Food Science Dept., Faculty of Home Economics, Menoufia Univ., Egypt

Abstract

The current study was carried out to prepare gluten free biscuits with high quality for celiac illness patients. Gluten free biscuits enriched with cassava, desi chickpeas and common beans flour is an innovative and highly nutritious food. The chemical analyse as minerals, amino acids of cassava, desi chickpeas and Common beans flour was estimated. Also, chemical analyse for cassava, desi chickpeas and common beans flour was estimated and results showed that ash, protein, ether extract and fibre contents were higher in all raw materials. Also, lysine and isoleucine were higher in desi chickpea and common bean flour compared to cassava flour. Also, cassava flour contained the higher amount of valine, threonine, leucine and phenylalanine.Therefore, all sensory characteristics of free gluten biscuits B1, B2, B3 and B4 prepared from cassava, desi chickpeas and common beans flour were appropriate for panelists. Also, blend (4) had the highest hardness compared to B1, B2 and B3, made from 40% cassava flour, 40% desi chickpeas flour and 20% common beans flour. Finally, it could make some bakery foods using raw materials free of gluten such cassava, desi chickpeas and common beans flour with high quality that are suitable for celiac ailment patients.

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