الفهرس 
Title : Fortification of some Bakery Products with some Natural Additives to decrease Malnutrition for Nutrition in Egypt and Zambia
AbstractOnly 14 pages are availabe for public view
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Abstract
The present investigation was conducted to promote the nutritional value of shamy bread, biscuit and cake by supplementation of wheat flour (WF) with 10, 20 and 30% of quinoa flour (QF) or 10, 20 and 30% chickpea flour (CF), 0.5, 0.7 and 1.0% spirulina powder (SP) and other mixture samples Mix1(79.30% WF + 15% QF + 5% CF + 0.70% SP), Mix2 (79.30% WF + 15% CF + 5% QF + 0.70% SP). Physico-chemical and biological tests were investigated.According to the obtained results, SP recorded the highest value of protein, fat, ash, magnesium, zinc, and iron, which reflected on final products. Also, QF recorded a higher value of protein, ash, crude fiber, zinc, and iron compared to WF. The results indicated that according to statistical analysis there are evident discrepancies for all treatments concerning protein, ash, and nitrogen free extract compared to the control bread sample (100% WF). The replacement of WF by 10, 20 and 30% QF led to a decrease in the dough stability while replacement of WF by 10, 20 and 30% CF led to highly increase the stability of dough and recorded the highest values of alkaline water retention capacity during all storage periods consequently the same samples recorded the highest value of overall acceptability. Thus, the mixture sample recorded the highest value of protein content with the lowest value nirogen free extract. The biological results indicated that, all treatments diet led to increase of serum iron and ferritin compared to anemic group also, the anemic group showed higher value of total iron binding capacity compared to other treated groups with significant differences