Effects of Partial Substitution of Sprouted Buckwheat (Fagopyrum Esculentum) and Chickpea (Cicer arietinum) Flours on its Functional Properties

This study was conducted to investigate the effects of sprouting buckwheat and chickpeas on their nutritional physicochemical properties. Lipid content decreased significantly (P<0.05) after germination but increased chickpea germination. Protein, vitamin B₆ total phenols, flavonoid in sprouted treatments compared non-sprouted treatments. Water holding capacity greater for which could be related number proteins Otherwise, water at 55oC treatments, due swelling power higher temperatures. A shear-thinning model fitted flow behavior index Moreover, also contributed decrease pasting viscosities, except breakdown viscosity. The use replace fractions wheat flour resulted a significant (p<0.05) increase syneresis during freeze-thaw cycle flour, cooked pasta uptake solid leaching out increasing soluble sugars weaker gluten network because adding gluten-free ingredients.