The aim of this article is to examine samples of wheat flour fortified with non-traditional commercial grain from a nutritional perspective. Amaranth, quinoa, lupine, teff and chia were used for wheat flour fortification in lower and higher additions. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range 21.1–26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). All the examined seeds could be recommended for wheat flour fortification in terms of nutritional improvement.
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