EFFECTS OF FAVA BEAN ROASTING TEMPERATURE, TIME, AND MILLING FRACTIONS ON WHEAT-FABABEAN COMPOSITE FLOUR PROPERTIES, AND BREAD QUALITY.

Abstract

Legumes, like fava beans, are being used in food due to their protein and fiber content, potentially preventing malnutrition in underdeveloped nations and reducing food insecurity. This study sought to enhance the nutritional and acceptability of bread prepared from wheat and roasted fava bean (70:30) with various milling fractions of fava bean. Central Composite Design was used to optimize the roasting temperature and time with response to protein, fiber, tannin, and Phytic acid contents. The numerical model showed that roasting time of 20.69 minutes at temperature of 150.0 °C resulted in predicted values of 26.3%, 10.04%, 10.04 mg/g, and 652.702 mg/g respectively with a desirability of 0.626. The selection of faba bean milling fractions, large (0.6-0.4), medium (0.4-0.3), and small (0.3-0.15) were based on preliminary investigation focusing on its final brad quality. The larger particle size produced higherprotein (17.87%), lower carbohydrate (63.97%), whereas higher fiber (7.6%) content was found in medium particle sizes. The pasting temperature were icreases from (88.75°C) to(90.52°C) with increase in particle size. The setbak, peak time, and final viscosity were recorded from lage to small particlesizes (433 to 576Cp), (6.08-5.93min), and (957-1267Cp)respectively. The highest degree of softness (252) and farinograph quality number (49) were founded in smallest and medium particle sizses respectively. The color parameters L*, b*, a* showed darkness effect with the addition of bean at different particle size. The textural properties of bread made from medium and small particles were almost comparable, and the large particle sizes were recorded high firmness (10.99 N), gumminess (6.92 N), and low resilience (1.15) values. The highest loaf volume and sensorial score were conducted in small and medium particle sizes. From this fava bean roasting time 20.69 minutes at temperature of 150.0 °C with medium particle sizes, improve the nutritional, textural, and sensory acceptability of wheat bread.