Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

cg.contactasmaa.benayad@uit.ac.maen_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.centerNational Institute of Agronomic Research Morocco - INRA Moroccoen_US
cg.contributor.centerIbn Tofail University - UIT Moroccoen_US
cg.contributor.crpGenetic Innovation - GIen_US
cg.contributor.funderCGIAR Trust Funden_US
cg.contributor.initiativeAccelerated Breedingen_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.creator.idAgrawal, Shiv Kumar: 0000-0001-8407-3562en_US
cg.identifier.doihttps://dx.doi.org/10.3390/foods12010072en_US
cg.isijournalISI Journalen_US
cg.issn2304-8158en_US
cg.issue1en_US
cg.journalFoodsen_US
cg.subject.actionAreaGenetic Innovationen_US
cg.subject.agrovocqualityen_US
cg.subject.agrovocmoroccoen_US
cg.subject.agrovocchickpeasen_US
cg.subject.agrovocfloursen_US
cg.subject.agrovocchickpeaen_US
cg.subject.agrovocdurum wheaten_US
cg.subject.impactAreaNutrition, health and food securityen_US
cg.subject.sdgSDG 2 - Zero hungeren_US
cg.volume12en_US
dc.contributorTaghouti, Monaen_US
dc.contributorBenali, Aouatifen_US
dc.contributorZouahri, Abdelmajiden_US
dc.contributorBikri, Samiren_US
dc.contributorAboussaleh, Youssefen_US
dc.contributorBenbrahim, Nadiaen_US
dc.contributorAgrawal, Shiv Kumaren_US
dc.creatorBenayad, Asmaaen_US
dc.date.accessioned2023-10-02T16:02:07Z
dc.date.available2023-10-02T16:02:07Z
dc.description.abstractIn order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum wheat flour enriched with 20, 25, 30, and 35% chickpea flour was assessed for nutritional, functional, and technological properties. Then, we selected two composite blends of 75:25 and 70:30 of durum wheat and chickpea flours for making tortillas to study nutritional, technological, and sensorial qualities. In addition, we studied the effects of making and cooking process and storage time. Kruskal–Wallis and Mann—Whitney tests were used for data analysis, and GraphPad Prism was used to create graphs. The results showed that composite tortilla had significantly higher nutritional value than durum wheat tortilla, and the best ratio was 30% chickpea flour. At this ratio, the results showed the best cooking time and the best yellowness, but tortilla fluffiness and puffiness decreased. Tortilla processing significantly increased protein at 30% chickpea flour, while minerals except sodium, weight, and diameter decreased. Adding 30% chickpea flour to durum wheat tortilla improved flavor. Then, storage decreased the weight resulting in decreased flexibility, and sanitary quality was lost early for 30% chickpea flour. In conclusion, adding 30% chickpea flour to durum wheat flour results in a healthier and tastier tortilla, which should be consumed fresh.en_US
dc.formatPDFen_US
dc.identifierhttps://mel.cgiar.org/reporting/downloadmelspace/hash/332f675694e9c3b0059234f8bc9bc438/v/d151300394dcfda2d096db669a40d6b4en_US
dc.identifier.citationAsmaa Benayad, Mona Taghouti, Aouatif Benali, Abdelmajid Zouahri, Samir Bikri, Youssef Aboussaleh, Nadia Benbrahim, Shiv Kumar Agrawal. (1/1/2023). Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable. Foods, 12 (1).en_US
dc.identifier.statusOpen accessen_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/68700
dc.languageenen_US
dc.publisherMDPIen_US
dc.rightsCC-BY-4.0en_US
dc.sourceFoods;12,(2022)en_US
dc.subjectdurum wheaten_US
dc.subjectblendsen_US
dc.subjecttortillaen_US
dc.titleAddition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptableen_US
dc.typeJournal Articleen_US
dcterms.available2022-12-23en_US
dcterms.issued2023-01-01en_US
mel.impact-factor5.2en_US

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