Nutritionally Enriched Maize- and Rice-Based Gluten-Free Biscuits: Leveraging Local Legume Flours for Improved...

Area of Science:

• Food Science
• Nutritional Science
• Cereal Science

Background:

• Gluten-free (GF) baked goods often have poor nutritional profiles, lacking essential protein and fiber.
• Standard GF flours like rice and maize contribute to these nutritional deficiencies.

Purpose of the Study:

• To investigate the impact of incorporating faba bean, chickpea, and lentil flours into GF biscuits.
• To optimize GF biscuit formulations using a mixture design methodology for improved physical, textural, and nutritional properties.

Main Methods:

• Utilized a mixture design methodology to assess interactions between cereal (rice, maize) and legume flours.
• Evaluated physical properties (hardness, water activity, color, spread ratio, baking loss) and nutritional content (protein, minerals, fiber, polyphenols).
• Conducted sensory evaluations and measured antioxidant activity (DPPH scavenging).

Main Results:

• Legume flour inclusion, especially chickpea, increased biscuit hardness and reduced water activity and spread ratio.
• Significant improvements observed in protein (6.46 to 11.90 g/100 g), fiber (15.73 to 21.13 g/100 g), and mineral content.
• Enhanced antioxidant activity (DPPH scavenging increased from 31.49% to 72.72%) and polyphenol content.
• Sensory evaluation showed positive impacts on appearance, with minor texture trade-offs.

Conclusions:

• Combinations of local legume and cereal flours can successfully produce GF biscuits with enhanced nutritional and physical qualities.
• Legume flours are a viable strategy to improve the nutritional density and functional properties of GF baked goods.
• The study demonstrates a method for developing healthier and appealing GF products using readily available ingredients.