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

In 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.

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread.

Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread.

Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread.

Faba beans are acknowledged as a good source of proteins, minerals, fibers, vitamins and antioxidants. A blending study was undertaken in order to prepare naturally bread from enriched flours with added nutritional value, mainly in terms of Iron and proteins. Enriched flours were prepared with varied levels (25, 30, 35 and 40%) of whole faba bean flour to assess the effects of this substitution on their nutritional and technological properties.

Characterization of genetic diversity and population structure of Moroccan lentil cultivars and landraces using molecular markers.

Knowledge of genetic diversity and population structure is a crucial step for an efficient use of available material in a plant breeding program and for germplasm conservation strategies. Current study undertakes an assessment of the genetic variations and population structure of Moroccan lentil including nine landraces and eight released varieties using sequence-related amplified polymorphism (SRAP) and random amplified polymorphism DNA (RAPD) markers. Results revealed that the two markers used have a good efficiency to assess genetic diversity in lentil.