الفهرس 
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Abstract
5. Summary
Due to the prevalence of many diseases of the digestive system and malnutrition for individuals who suffer from gluten sensitivity, this study was conducted with the aim of fortifying some gluten-free baked productssuch as bread, crackers, baton salehwith the addition of somenatural sources of protein such as germinatedfava bean and lentils.
2 kg each of fava bean and lentils were purchased from the National Center for Agricultural Research, Giza, Egypt.
The gluten-free flour, sugar, baking powder, corn oil, dry yeast, eggs and salt were obtained from the local market in Assiut, Egypt.
The present investigation included the following topics:
• Fortified gluten-free toast bread, crackers and baton saleh with 10% and 20% of both germinated (fava bean and lentil) powders.
-Determination of the gross chemical composition of gluten-free toast bread, crackers and baton saleh and fortified with 10% and 20% of both germinated (fava bean and lentil) powder including (moisture, ash, protein, crude fat, crude fiber, total carbohydrates and caloric value).
-Determination of the minerals content (phosphorous, magnesium, iron) of gluten-free toast bread, crackers and baton saleh and fortified with 10% and 20% of bothgerminated (fava bean and lentil) powder.
-Physical evaluation of gluten-free toast bread, crackers and baton saleh and fortified with 10% and 20% of both germinated (fava bean and lentil) powder.
-Sensory evaluation of gluten-free toast bread, crackers and baton saleh and fortified with 10% and 20% of both germinated (fava bean and lentil) powder.
The bread samples were executed as follows
• Sample (1): The control sample has been using 100% of gluten-free flour.
• Sample (2): Bread fortified with 10% germinated fava bean powder.
• Sample (3): Bread fortified with 20% germinated fava bean powder.
• Sample (4): Bread fortified with 10% germinated lentil powder.
• Sample (5): Bread fortified with 20% germinated lentil powder.
The crackers samples were executed as follows
• Sample (1): The control sample has been using 100% of gluten-free flour.
• Sample (2): Crackers fortified with 10% germinated fava bean powder.
• Sample (3): Crackers fortified with 20% germinated fava bean powder.
• Sample (4): Crackers fortified with 10% germinated lentil powder.
• Sample (5): Crackers fortified with 20% germinated lentil powder.
The baton saleh samples were executed as follows
• Sample (1): The control sample has been using 100% of gluten-free flour.
• Sample (2): Baton saleh fortified with 10% germinated fava bean powder.
• Sample (3): Baton saleh fortified with 20% germinated fava bean powder.
• Sample (4): Baton saleh fortified with 10% germinated lentil powder.
• Sample (5): Baton saleh fortified with 20% germinated lentil powder.
Results could be summarized as follows
The chemical analysis
The chemical composition of bread
1- Statistical analysis of moisture content was recorded a significant difference at (p< 0.05) between all samples. The lowest moisture content was recorded (35.37±0.9%) in the gluten-free toast bread fortified with 20%germinatedfava bean powder. While the gluten-free toast bread fortified with 10% germinatedfava bean powder had the highest value was recorded (47.12±1.3%).
2- Statistical analysis of ash content recorded a high significant difference at (p< 0.01) between all samples. The lowest ash content was recorded(1.3±0.07%)and (1.4±0.1%); respectively in gluten-free toast bread (control) and gluten-free toast bread fortified with 10% germinatedfava bean powder. While the gluten-free toast bread fortified with 20% germinated fava bean powder had the highest value was recorded (2.0±0.08%).
3- Statistical analysis of protein content was recorded a high significant difference at (p< 0.01) between all samples. The lowest value of protein was recorded (12.83±1.4%) in gluten-free toast bread (control). While the gluten-free toast bread fortified with 20% germinated lentil powder had recorded (18.30±1.9%) in D.W.
4- Statistical analysis of fat content was recorded a high significant difference at (p< 0.01) between all samples. The lowest value of fat was recorded (6.65±0.8%) in gluten-free toast bread fortified with 20% germinatedfava bean powder. While the gluten-free toast bread fortified with 10% germinated lentil powder andgluten-free toast bread (control)had the highest value was recorded (10.66±1.3%) and (9.31±1.2%); respectively in D.W.
5- Statistical analysis of the crude fiber content recorded a high significant difference at (p< 0.01) between all samples. The lowest value of crude fiber was recorded (0.64±0.02%) in gluten-free toast bread (control). While the gluten-free toast bread fortified with 20% germinated fava bean powder had recorded (2.27±0.07%) in D.W.
6- Statistical analysis of total carbohydrates was recorded a high significant difference at (p< 0.01) between all samples. The lowest value of total carbohydrates was recorded (69.65±1.9%) in gluten-free toast bread fortified with 20% germinated lentil powder. While the gluten-free toast bread (control) had the highest value was recorded (75.82±3.2%) in D.W.
7- Statistical analysis of caloric values was recorded a high significant difference at (p< 0.01) between all samples. The lowest value of caloric value was recorded (416.17±5.6 K.cal /100g) in gluten-free toast bread fortified with 20%germinatedfava bean powder. While the gluten-free toast bread fortified with 10% germinated lentil powder had the highest value of caloric value was recorded (443.14±6.2 K.cal/100g) in D.W.
The chemical composition of crackers
1- Statistical analysis of moisture content was recorded a high significant difference at (p< 0.01) between all samples. The lowest moisture content was recorded (1.62±0.06%) in gluten-free crackers fortified with 20% germinated lentil powder. While the gluten-free crackers fortified with 10% germinated lentil powder had the highest value was recorded (9.49±0.7%).
2- Statistical analysis of ash content was recorded a high significant difference at (p< 0.01) between all samples. The lowest ash content was recorded (1.0±0.06%) in gluten-free crackers (control). While the gluten-free crackers fortified with 20% germinated lentil powder was recorded (2.3±0.2%).
3- Statistical analysis of protein content was recorded a high significant difference at (p< 0.01) between all samples. The lowest value of protein was recorded (7.68±0.5%) in gluten-free crackers (control). While the gluten-free crackers fortified with 20% germinated lentil powder had the highest value was recorded (10.16±0.6%) in D.W.
4- Statistical analysis of fat content was recorded a high significant difference at (p< 0.01) between all samples. The lowest value of fat was recorded (0.48±0.02%) in gluten-free crackers fortified with 10% germinated lentil powder. While the gluten-free crackers fortified with 10% germinatedfava bean powder had the highest value was recorded (7.35±0.7%) in D.W.
5- Statistical analysis of the crude fiber content was recorded a high significant difference at (p< 0.01) between all samples. The lowest value of the crude fiber was recorded (0.79±0.01%) in gluten-free crackers (control). While the gluten-free crackers fortified with 20% germinated fava bean powder had highest value was recorded (1.49±0.02%) in D.W.
6- Statistical analysis of total carbohydrates recorded a significant difference at (p< 0.05) between all samples. The lowest value of total carbohydrates was recorded (79.14±1.6%) in gluten-free crackers fortified with 20% germinated lentil powder. While the gluten-free crackers fortified with 10% germinated lentil powder andgluten-free crackers (control) had the highest value was recorded (87.82±1.6%) and (84.25±2.4%); respectively in D.W.
7-Statistical analysis of caloric values was recorded non- significant difference between all samples. The lowest value of caloric value was recorded (390.44±4.1 K.cal/100g) in gluten-free crackers fortified with 10% germinated lentil powder. While the gluten-free crackers fortified with 10% germinated fava bean powder had the highest value was recorded (424.55±5.6 K.cal/100g) in D.W.
The chemical composition of baton saleh
1- Statistical analysis of moisture content was recorded a high significant difference at (p< 0.01) between all samples. The lowest moisture content was recorded (4.16±0.6%) in gluten-free baton saleh (control). While the gluten-free baton saleh fortified with 20% ofgerminatedfava bean powder had the highest value was recorded (12.74±1.2%).
2- Statistical analysis of ash content was recorded a significant difference at (p< 0.05) between all samples. The lowest ash content was recorded (2.1±0.02%) and(1.9±0.03%);respectively in gluten-free baton saleh (control) and gluten-free baton saleh fortified with 20% germinatedfava bean powder. While the gluten-free baton saleh fortified with 10% of fava bean powder and 20% germinated lentil powder had the highest value was recorded (2.4±0.04%) and (2.4±0.04%).
3- Statistical analysis of protein content was recorded a high significant difference at (p< 0.01) between all samples. The lowest value of protein was recorded (9.51±0.5%) in gluten-free baton saleh (control). While the gluten-free baton saleh fortified with 20% germinatedfava bean powder had the highest value was recorded (12.16±0.9%) in D.W.
4-Statistical analysis of fat content was recorded a high significant difference at (p< 0.01) between all samples. The lowest value of fat was recorded (9.79±0.8%) in gluten-free baton salehfortified with 10% germinated lentil powder. While the gluten-free baton saleh fortified with 10% germinatedfava bean powder had the highest value was recorded (14.92±0.9%) in D.W.
5- Statistical analysis of crude fiber content was recorded a high significant difference at (p< 0.01) between all samples. The lowest value of crude fiber was recorded (0.80±0.03%) in gluten-free baton saleh (control). While the gluten-free baton saleh fortified with 20% germinatedfava bean powder had the highest value was recorded (1.93±0.02%) in D.W.
6- Statistical analysis of total carbohydrates was recorded non- significant difference between all samples. The lowest value of total carbohydrates was recorded (70.02±4.1%) in gluten-free baton saleh fortified with 20% germinated lentil powder. While the gluten-free baton saleh (control) had the highest value was recorded (79.20±3.1%) in D.W.
7- Statistical analysis of caloric values was recorded a significant difference at (p< 0.05) between all samples. The lowest value of caloric values was recorded (436.39±6.2 K.cal/100g) in gluten-free baton saleh fortified with 10% germinated lentil powder. While the gluten-free baton saleh fortified with 10% germinatedfava bean powder had the highest value was recorded (459.84±2.8 K.cal/100g) in D.W.
The mineral analysis
• The mineral contents (phosphorus - magnesium- iron) results of bread
1- Statistical analysis of phosphorous content was recorded a high significant difference at (p< 0.01) between all samples. The lowest phosphorous content was recorded (120.42±2.3) mg/100g in gluten-free toast bread (control). While the gluten-free toast bread fortified with 20% germinatedfava bean powder had the highest value was recorded (145.52±4.6) mg/100g.
2- Statistical analysis of magnesium content was recorded a high significant difference at (p< 0.01) between all samples. The lowest magnesium content was recorded (43.45±1.3) mg/100g in gluten-free toast bread (control). While the gluten-free toast bread fortified with 20% germinatedfava bean powder had the highest value was recorded (63.26±2.6) mg/100g.
3- Statistical analysis of iron content was recorded a significant difference at (p< 0.05) between all samples. The lowest iron content was recorded (15.21±1.1) mg/100g in gluten-free toast bread (control). While the gluten-free toast bread fortified with 20% germinated lentil powder had the highest value was recorded (30.38±1.6) mg/100g.
• The mineral contents (phosphorus - magnesium- iron) results of crackers
1- Statistical analysis of phosphorous content was recorded a high significant difference at (p< 0.01) between all samples. The lowest phosphorous content was recorded (126.48±1.8) mg/100g in gluten-free crackers (control). While the gluten-free crackers fortified with 20% germinated lentil powder had recorded the highest value was recorded (187.51±2.3) mg/100g.
2- Statistical analysis of magnesium content was recorded a high significant difference at (p< 0.01) between all samples. The lowest magnesium content was recorded (52.07±0.9) mg/100g in gluten-free crackers sample (control). While the gluten-free crackers fortified with 20% germinatedfava bean powder had the highest value was recorded (126.92±1.2) mg/100g.
3- Statistical analysis of iron content was recorded a high significant difference at (p< 0.01) between all samples. The lowest iron content was recorded (16.93±1.4) mg/100g in gluten-free crackers (control). While the gluten-free crackers fortified with 20% germinatedfava bean powder had the highest value was recorded (34.24±0.6) mg/100g.
• The mineral contents (phosphorus - magnesium- iron) results of baton saleh
1- Statistical analysis of phosphorous content was recorded a high significant difference at (p< 0.01) between all samples. The lowest phosphorous content was recorded (137.08±4.1) mg/100g in the gluten-free baton saleh (control). While the gluten-free baton saleh fortified with 20%germinatedfava bean powder had the highest value was recorded (169.65±3.6) mg/100g.
2- Statistical analysis of magnesium content was recorded a high significant difference at (p< 0.01) between all samples. The lowest magnesium content was recorded (54.15±4.1) mg/100g in the gluten-free baton saleh (control). While the gluten-free baton saleh fortified with 20% germinated lentil powder had the highest value was recorded (129.19±3.2) mg/100g.
3- Statistical analysis of iron content was recorded a high significant difference at (p< 0.01) between all samples. The lowest iron content was recorded (14.30±0.8) mg/100g in gluten-free baton saleh (control). While the gluten-free baton saleh fortified with 20% germinatedfava bean powder had the highest value was recorded (21.64±1.1) mg/100g.
• The physical properties of the products
1- Statistical analysis of gluten-free toast bread fortified with 20% germinated lentil powder recorded the lowest in physical properties was (2.2±0.02). While the gluten-free toast bread fortified with 10% germinated lentil powder had the highest value in the physical properties was (2.6±0.02).
2- Gluten-free crackers fortified with (10%, 20%) of bothgerminatedfava bean and lentils powder were recorded non-significant differences in the physical properties compared to all samples.
The sensory evaluation of the products
1- The results of the study indicated that there were a statistically highly significant difference at (P<0.01) in the sensory characteristics of each of the products of toastbread, crackers and baton saleh fortified with 10% and 20% of bothgerminated (fava bean and lentils)powder in colour, texture, taste and overall acceptability.
2- Statistical analysis of gluten-free toast bread fortified with 20% germinatedfava bean powder recorded the lowest value in overall acceptability was (7.1±0.1). While the gluten-free toast bread fortified with 20% germinated lentil powder was recorded the highest overall acceptability was (8.0±0.3).
3- Statistical analysis of gluten-free crackers fortified with 20% germinatedfava bean powder recorded the lowest value in overall acceptability was (7.2±0.5). While the gluten-free crackers fortified with 20% germinated lentil powder were recorded the highest in overall acceptability was (8.1±0.4).
4- Statistical analysis of gluten-free baton saleh fortified with 20% germinatedfava bean powder recorded the lowest value in overall acceptability was (7.6±0.2). While the gluten-free baton saleh fortified with 20% germinated lentil powder was recorded the highest in overall acceptability was (8.8±0.6).