Exploring the impact of sprouting on the chemical and physical properties of green gram and gram flour-based biscuits

Abstract

Pulses, such as green gram and gram, are excellent sources of protein, fiber, vitamins, and minerals. The botanical names of green gram and gram are Vigna radiata and Cicer arietinum, respectively. This research paper explores the impact of incorporating sprouted green gram flour and sprouted gram flour into refined flour-based biscuits. The study analyses the chemical and physical properties of the biscuits by varying the blending ratios of the three flours. The results show that the addition of sprouted flour increases the protein content and decreases the carbohydrate and fat content of the biscuits. Moreover, the physical properties of the biscuits, such as weight, thickness, diameter, and spread ratio, were also affected by the addition of sprouted flour. The significant differences in the mean square, F value, and p-value indicate that the differences in nutritional content and physical content between the different flour blends are unlikely to be the result of chance. Overall, the study provides insights into the potential of using sprouted flour in biscuit production to enhance their nutritional quality and physical attributes.

Keywords: Sprouted green gram flour, sprouted gram flour, Refined flour, Biscuit, Physical properties, Chemical properties, Sensory evaluation