Wheat-lentil fortified flours: health benefits, physicochemical, nutritional and technological properties

Abstract

Lentil (Lens culinaris) is among the most consumed legume worldwide, especially in developing country. Lentil seeds provide an excellent source of iron and zinc content, and a high level of protein. Six treatments of composites flours were prepared by blending bread wheat flour (WF) with lentil flour (LF) in different proportion to evaluate the effect of blending on chemical, nutritional and technological characteristics. Our results revealed a significant increase (p<0.05) of nutritional quality parameters such as ash, proteins, fat and energy value. Moreover, total polyphenols, flavonoids and antiradical activity were significantly improved. While, total carbohydrates content was significantly decreased in all fortified flours ratios. In addition, a significant variation of iron and zinc content was observed between composites flour. Regarding physical and technological characteristics, a significant difference was observed between the six treatments. Clarity, whiteness index and gluten strength values decreased with the increase of lentil flour ratios. Furthermore, rheological proprieties of wheat-lentil composites flours dough show that supplementation of lentil flour has significantly decreased water absorption, development time and dough stability, and increased the degree of softening. Overall, wheat-lentil fortified flours until 20% of LF incorporation can provide an ideal ingredient to improve human nutritional quality and health status.