الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Wheat flour (72% extract) was fortified with 5, 10 and 15% of ungerminated and germinated legume (chickpea, lupin and mung bean) flours or their protein concentrates to produce hiph protein macaroni. The chemical composition of legume flours showed that lupin flours contained significantly higher protein, ash, fiber and fat contents than chickpea and mung bean. Protein content of legume flours and protein concentrates were increased
·significantly in the germinated samples. Germination process
reduced significantly trypsin inhibitor of the legume products. Chickpea contained the highest amount of trypsin inhibitor activity followed by lupin and mung bean. The functional properties of legume products showed that legume protein concentrates absorped more water than the flours. Also, the highest oil absorption was obtained for the flour of mung bean and the protein concentrate of chickpea. Germinated legume flours had higher emuslion capacity than the ungerminated samples. The less nitrogen solubility was obtained at pH 4.5 and all legume flours had higher nitrogen solubility than protein concentrates. Farinograph properties (water absorption, arrival time, dough development time. mixing tolerance index and degree of softening) increased in wheat-legume flour or concentrates blends with increasing the legume ratio. On the other hand, dough stability and time to breakdown decreased
with the increasing the legume ratio. Blends fortified with different levels of legume concentrates showed higher falling number than the flour. Supplementation of wheat flour with different levels of legume products reduced significantly the wet and dry gluten of the .fortified blends than the control. The macaroni made with 10 or 15% legume flours or concentrates showed a high protein, ash and fiber contents than macaroni processed from .100% wheat flour. The cooked volume and weight of the fortified macaroni were considerably higher than the control. Macaroni containing legume products had lower cooking loss in comparison with control. Macaroni fortified with
15% germinated lupin flours was preferred by panelists over that fortified with other legume products. Shelf life stability of the fortified macaroni was evaluated during six months of storage. Volume and weight of cooked macaroni was increased slightly during storage. Cooking loss was decreased gradually during storage. Acidity and color intensity of macaroni increased upon storage, especially for macaroni with 15% lupin flour. Macaroni with 15% ungerminated mungbean flour had lower moisture content than control. Organoleptic properties of both supplemen ted macaroni and control decreased significantly during storage but was still highly acceptable.