Valorisation of certain cultivated legumes using recent biotechnological approaches for the elaboration of new gluten-free products in Algeria

Abstract

The aim of this study was to develop gluten-free food products, a biscuit (cookies) and a pasta (couscous) based on chickpea flour and fava bean flour, in order to improve and diversify food products for Algerian coeliac patients. The choice of raw material was based partly on the nutritional richness of these varieties, especially in terms of proteins and the balance of their amino acid profiles, and partly on their availability and low cost.The physico-chemical analyses carried out show that the raw materials and finished products produced are of good quality. The sensory analysis carried out shows that the cooked biscuits and couscous made are well appreciated by tasters and have better organoleptic characteristics. However, these results remain preliminary and should be followed up with further work to create a formula that meets the requirements of coeliac patients.