DEVELOPMENT OF AN ALGERIAN TRADITIONAL FOOD PASTA (RECHTA) ENRICHED WITH CHICKPEA FLOUR

Abstract

Our work consists of developing an Algerian traditional food dough, "Rechta," enriched with chickpea flour, aimed at individuals with gluten intolerance. This supplementation aims to achieve a balanced protein ratio, improved nutritional value, and a reduction in the gluten content of the raw material. The physico-chemical analyses conducted reveal that the mixtures used (semolina of durum wheat variety Simito and chickpea flour of variety Flip 90) have high nutritional value. The enrichment with chickpea flour positively influences the biochemical composition of the final product "Rechta," with a significant increase in various components: protein content (16.68 % for the 70 % chickpea flour / 30 % semolina mixture and 14.68 % for the 50 % / 50 % mixture) and a decrease in the wet gluten content. However, a slight decrease in these nutrients is observed after cooking. The sensory analysis shows that the pasta produced from the 50 % durum wheat semolina / 50 % chickpea flour mixture is the least liked by the tasters, compared to those made from the 30 % semolina / 70 % chickpea mixture, due to their  better  organoleptic  quality.