Preparation of high nutritional value biscuits from germinated chickpea, carrot, and turmeric rhizomes powder

Legumes, being richer in protein, dietary fiber, vitamins, and minerals, offer a promising ingredient for enhancing the nutritional quality of baked products. This study examined the effect of germinated chickpea powder (GCPP) at different supplements of 10%, 20%, 30%, and 40% combined with turmeric rhizome powder (TRP) and carrot powder (CP), as substitutes for extracted wheat flour in biscuit formulation. The study prepared GCPP, added it to TRP and CP as substitutes for 72% extraction wheat flour (WF) in biscuit formulation, highlighting their nutraceutical properties. The composition of the biscuits was altered according to the specified ratios: Blends of 10%, 20%, 30%, and 40% (w/w) of GCPP/WF, with fixed additions of 5% of CP and 1% of TRP for all samples except the control (100% WF). A farinograph was used to record the dough's rheological characteristics, and biscuits' instrumental quality and nutritional value were recorded with assessment of sensory qualities by nutritionists from the Agricultural Research Center. Farinograph analysis shows significant increases (P ≤ 0.05) in water absorption, dough stability, dough development time, and softening degree. Based on physicochemical analysis, higher GCPP concentrations in the flour blends led to higher levels of protein, ash, fiber, and crude fiber contents, but with lower carbohydrates and caloric content. In addition, when GCPP, CP, and TRP were added to flour blends and biscuits samples, a significant increase (P ≤ 0.05) in the essential amino acid profile and biological value was revealed. The biscuits produced had a lower diameter and a lower spread ratio with increased hardness compared to purely wheat flour ones. Moreover, the total scoring of sensory evaluation was decreased. GCPF can be used as a WF substitute in bread goods that contain higher nutritional values and bioactive substances but have lower sensory appeal.