High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix

The combination of flours from cereal and legume results in less caloric products, with high contents of fiber, proteins, ash and antioxidants. Thus, this study aimed at developing muffins made with different proportions of wholemeal rye flour (WRF) and wholemeal common black bean flour (WBF). Physicochemical and physical analyses were performed to characterize starches, flours and the muffins. Sensory analysis was also carried out. WRF had the highest values for L* value, moisture and ash contents, whereas WBF had more proteins and lipids, and heterogeneous particle size distribution. The formulation with the highest acceptability grade with total replacement of whole wheat flour, was that containing 70% WRF and 30% WBF (F2). This sample was characterized as high-quality muffin, chocolate flavor, chocolate odor, light and soft crumb. Its texture was defined as low hardness, chewiness and high cohesiveness. It was concluded that the F2 formulation had a high dietary fiber content (20%), low lipid content (8%), containing 32% resistant starch, 9% protein and 51.43 mg GAE 100(1) g(-1) of total phenolic content, being considered an excellent nutritional food option.

Automated summary

The combination of flours from cereal and legume can result in low-calorie products with high levels of fiber, proteins, ash, and antioxidants. In this study, muffins made with different proportions of wholemeal rye flour (WRF) and wholemeal common black bean flour (WBF) were developed. A sensory analysis was conducted along with physicochemical and physical analyses. The formulation with 70% WRF and 30% WBF was found to have the highest acceptability grade with total replacement of whole wheat flour, resulting in a high-quality muffin with desirable characteristics. This muffin had a high dietary fiber content, low lipid content, and was considered an excellent nutritional food option.