Chemical, Sensory and Quality Evaluation of Macaroni from Semolina with Cooked Lentil (Lens culinaris)

Abstract

The objective of this study was to examine the effect of supplementation of durum semolina with precooked lentil flour on the quality of macaroni. Three levels of precooked lentil flour (5,10and 15%) as well as control (0% precooked lentil flour) were used. Proximate composition of semolina, lentil and macaroni samples was determined. Mineral content, antinutritional factors, invitro protein digestibility (IVPD), colour, cooking quality and sensory evaluation of macaroni samples were determined too. The results showed that the protein content of cooked and uncooked lentil is more than twice as much as the semolina and similarly are the ash and fiber. Minerals content of cooked lentil are higher except in the case of iron and zinc. The cooking of lentil reduced the phenols, tannins and phytic acid significantly. IVPD of the cooked lentil is almost twice that of the uncooked lentil. Supplementation of the semolina with lentil at different levels showed significant increase in the protein content of the macaroni with the increasing level of lentil. The cooking quality of the macaroni showed decrease in the water absorption with the increasing level of lentil flour, while the loss of solid substances in cooking water ranged from 4.41% for control to 6.35% for macaroni with 15% cooked lentil. Sensory evaluation showed no significant difference between treated and control macaroni except in colour. Generally the results reveilled that cooking of lentil significantly enhanced the nutritional value by reducing the antinutritional factors content reflecting the benefits of supplementing macaroni with cooked lentil flour.