Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

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dc.creatorBenayad, Asmaa
dc.creatorTaghouti, Mona
dc.creatorBenali, Aouatif
dc.creatorZouahri, Abdelmajid
dc.creatorBikri, Samir
dc.creatorAboussaleh, Youssef
dc.creatorBenbrahim, Nadia
dc.creatorAgrawal, Shiv Kumar
dc.date2023-01-01
dc.date2023-10-02T16:13:10Z
dc.date2023-10-02T16:13:10Z
dc.date.accessioned2026-06-27T14:24:19Z
dc.descriptionIn order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum wheat flour enriched with 20, 25, 30, and 35% chickpea flour was assessed for nutritional, functional, and technological properties. Then, we selected two composite blends of 75:25 and 70:30 of durum wheat and chickpea flours for making tortillas to study nutritional, technological, and sensorial qualities. In addition, we studied the effects of making and cooking process and storage time. Kruskal–Wallis and Mann—Whitney tests were used for data analysis, and GraphPad Prism was used to create graphs. The results showed that composite tortilla had significantly higher nutritional value than durum wheat tortilla, and the best ratio was 30% chickpea flour. At this ratio, the results showed the best cooking time and the best yellowness, but tortilla fluffiness and puffiness decreased. Tortilla processing significantly increased protein at 30% chickpea flour, while minerals except sodium, weight, and diameter decreased. Adding 30% chickpea flour to durum wheat tortilla improved flavor. Then, storage decreased the weight resulting in decreased flexibility, and sanitary quality was lost early for 30% chickpea flour. In conclusion, adding 30% chickpea flour to durum wheat flour results in a healthier and tastier tortilla, which should be consumed fresh.
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/132095
dc.identifier.urihttp://hdl.handle.net/123456789/78730
dc.languageen
dc.publisherMDPI
dc.rightsOpen Access
dc.sourceAsmaa Benayad, Mona Taghouti, Aouatif Benali, Abdelmajid Zouahri, Samir Bikri, Youssef Aboussaleh, Nadia Benbrahim, Shiv Kumar Agrawal. (1/1/2023). Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable. Foods, 12 (1).
dc.subjectquality
dc.subjectmorocco
dc.subjectchickpeas
dc.subjectflours
dc.subjectchickpea
dc.subjectdurum wheat
dc.subjectdurum wheat
dc.subjectblends
dc.subjecttortilla
dc.titleAddition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable
dc.typeJournal Article

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Centro Internacional para la Investigación Agrícola en las Áreas Secas (ICARDA)