Using lentils and faba beans as a substitute for wheat flour to enhance the nutritional value and improve the physical, chemical, and sensory properties of fermented Tarhana soup

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Home Economics department,Faculty of Specific Education,Fayoum University

Abstract

Lentils and faba beans are among the most popular and widely used types of legumes in Egypt. Using them to enhance wheat flour tarhana is due to their high content of protein and nutrients and low fat. This study investigated the effects of substituting wheat flour (WF) with lentil powder (LP) and faba bean powder(FBP) on the nutritional, functional, and sensory properties of tarhana control (100% WF) and Samples with substitution ratios 25%, 50% and 75% of (LP and FBP). Proximate Composition Analysis of raw materials and tarhana with all treatments, Total Phenolic Content (TPC), Total Flavonoid Content (TFC), DPPH Radical Scavenging Activity, Physical Analysis, Functional Properties and sensory evaluation of tarhana and all treatments were determined. The results demonstrated that legume incorporation significantly enhanced the nutritional profile, with higher protein content (up to 37.24 g/100g) and increased dietary fiber (6.94 g/100g) in (25%WF+75%LP). Antioxidant activity and phenolic content also rose, particularly in 25%WF+75%FBP (1148.11 mg GAE/100g total phenolic content(TPC) and 73.05% DPPH scavenging activity), attributed to fermentation. Functional properties, such as foaming capacity (2.27 ml/ml) and emulsification activity (90.45%), were superior in faba bean blends, while water absorption increased with legume substitution. However, sensory evaluation revealed lower overall acceptability in legume-enriched blends (38.66–42.00 vs. 47.73 for control), with texture and flavor being key challenges. The 50% substitution level showed better result for sensory

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