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Chemical and biological evaluation of fermented chickpea and its effect on balady bread production
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Abstract: Chickpea was fermentation at 4 ,8 , 12, 16 and 20 hrs to produce fermented chickpea . The fermented chickpea was replacement to sultani yeast by 5, 10, 15 and 20% for produce balady bread rich of iron and folic acid . The effect on rats fed by prepared bread on the bioavailability of iron was studied. The results indicated that, chemical composition of fermented chickpea had affected during fermentation. Reducing sugars increased until 16hrs., after that decreased. Starch content decreased until 16hrs., pH ; soluble sugar and phytic acid gradually decrease with increasing fermentation time until 20 hrs, while acidity increased with the fermentation time increase. The organoleptic of balady bread with 20% fermented chickpea and fortified with iron and folic acid according to the national project of wheat flour fortification. led to produce bread with high total score. While non-significant change with noticed on the other treatment. Results showed that, bread prepared with 15% fermented chickpea, 5% sultani yeast and 20% fermented chickpea.,the Hb in rats reached 16.17 and 16.23% respectively .In general the biological evaluation led to increase in blood iron significantly in all group compared with control .
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| Publication year |
2011
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| Organization Name |
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| serial title |
Egypt. J. of Appl. Sci.
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| Author(s) from ARC |
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| Publication Type |
Journal
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