Abstract
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat–lentil composite flour, with a content of 133.33 μg of folic acid/100 g, was proposed in order to assure the folic acid daily intake (200 μg) for an adult person. The wheat and lentil flours percentages used for the composite were calculated by using the equations for total material balance and folic acid content material balance. Bread was selected as model food for the composite flour due to its high daily intake (~ 250 g day−1) and to its great potential in biofortification. By this algorithm, two composite flours were developed, wheat–green lentil flour (22.21–77.79%) and wheat–red lentil flour (42.62–57.38%), their advanced biochemical characteristics being predicted based on the determined compositions of their constituents. The baking behaviour of the new developed wheat-lentils composite flours with optimised folic acid content was tested. In order to objectively compare the bread samples, texture profile analysis was considered the most relevant test. A good baking behaviour was observed for the wheat–red lentil bread, while for the wheat–green lentil composite flour, encouraging results were obtained.
Highlights
Nowadays, a great interest in the production and use of lentil (Lens culinaris) in food formulation and preparation has been noticed due to their high nutritional value
Wheat (Arieşan variety) flour (WF) sample was produced by a local mill, Boromir, and sold as type 650 according to ash content by Romanian classification
In some countries folic acid fortification has been mandatory for cereal products that have resulted in a significant increase in the mean folate intake
Summary
A great interest in the production and use of lentil (Lens culinaris) in food formulation and preparation has been noticed due to their high nutritional value. Lentil serves as a good source of carbohydrates (e.g., fiber, resistant starch and oligosaccharides), proteins, vitamins and minerals. Lentil has an excellent macro and micronutrient profile and favorable levels of mineral bioavailability enhancing factors [1]. Due to their high content of amino acids such as lysine and arginine, lentil could complement cereal proteins. The scientific literature emphasizes the beneficial effects of lentils consumption for the cardiovascular diseases, diabetes, the body weight control, several types of cancers [6]. Lentils are a significant dietary source of vitamins including folate, thiamin (B1) and riboflavin (B2), niacin, pantothenic acid and pyridoxine. The main folates dietary sources of folates are liver, fresh dark leafy vegetables, legumes (e.g., lentils, cowpeas, chickpeas), wheat germ and yeast [9]
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