Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean

Nutritional features of flour blends composed of durum wheat and lupin

“…(2022) and those of Alomari & Abdul‐Hussain (2013) and Hamad et al . (2020), while the content of fibre of RMS agreed with other studies (Pasqualone et al ., 2017).…”

“…A similar behaviour was observed for the fibre content (2.30, 4.77 and 6.01 g/100 g for RMS, LPC and LF, respectively), but in this case the increases of fibre in the flour mixes respect to RMS were not statistically significant. The level of fibres of LF was between the findings of Plustea et al (2022) and those of Alomari & Abdul-Hussain (2013) and Hamad et al (2020), while the content of fibre of RMS agreed with other studies (Pasqualone et al, 2017).…”

“…In particular, a very high value was observed in LPC (55.00 g/100 g) due to the process of protein concentration adopted for its preparation. The protein level of LF was slightly lower than the value reported by other authors (Hamad et al ., 2020). Re‐milled semolina, instead, had a protein content of 11.93 g/100 g, meeting the requirements of current rules for this kind of flour (European Commission, 2014).…”

Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread

“…Also, Abd El-Ghany (2020) resulted that strong wheat flour 72 extraction contain 12.60, 12.25, 0.70, 0.63, 0.64 and 85.78% for moisture, protein, lipids, ash, crude fibers and carbohydrates, respectively. While, Hamad et al (2020) showed that oat contained 6.94% Moisture, 18.47% protein, 6.93 % fat, 1.95% Ash, 9.86% fiber and 55.85% carbohydrates. Also, Ibrahim et al (2020) showed oat had 12.69% protein content indicating potential to be utilized as source of protein for human food and animal, whilst in high fat contents 6.67%, crude fiber contents 17.83%, moisture contents showed 9.29 % and ash contents 6.02%.…”