Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 1

Legume Flour Enrichment of Cereal Products: Effects on Consumer Perception and Physical Quality

Hela Gliguem1*, Faten Khamassi1, Anissa Hanafi1, Wafa Hajji1, Mounira Hechmi Esseghaier2 and Sihem Bellagha1

1Research Unit PATIO UR17AGR01: Valorization of Tunisian Natural Resources and Food Heritage through Innovation, University of Carthage, National Institute of Agronomy of Tunisia, Tunisia

2Laboratory of Cereal Technology, Sectorial Training Center in Agri-food Industries, Cité El Khadra, Tunisia

*Corresponding Author: Hela Gliguem, Research Unit PATIO UR17AGR01: Valorization of Tunisian Natural Resources and Food Heritage through Innovation, University of Carthage, National Institute of Agronomy of Tunisia, Tunisia.

Received: November 17, 2021; Published: December 10, 2021


Legume flour enrichment can enhance the nutritional value of many cereal products, in line with the current dietary recommendations of the World Health Organization. The aim of this study based on a survey of 105 consumers was firstly to investigate the perception and acceptance of Tunisian consumers with regard to including legumes in their diet, but also to be innovative in their consumption habits. Secondly, among the legumes listed in the survey, chickpeas and lentils were selected by the respondents and were added in different proportions to supplement bread and cake formulations. Moisture content, protein and ash of common wheat and legume flours and of the legume-enriched products were determined and compared to those of the control products. Crust and crumb color measurements were run on in final products. Sensory evaluations were also performed through a hedonic test and a linear scale test. The results showed that legume flour enrichment of bread and cake was a viable alternative and that consumers were aware of the fact that legumes are a source of dietary minerals and proteins. The challenge of including high percentages of legumes (between 20% and 40%) was met in this study with no major technological and organoleptic impairment.


Keywords: Cereal Products; Consumer Perception; Legumes; Physical Quality; Wheat Substitution


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Citation: Hela Gliguem., et al. “Legume Flour Enrichment of Cereal Products: Effects on Consumer Perception and Physical Quality". Acta Scientific Nutritional Health 6.1 (2022): 03-14.


Copyright: © 2022 Hela Gliguem., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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