Enhancement the Nutritional Quality of Pretzels Using Sprouted Garden Cress

Abstract

Abstract The purpose of this paper is to enhance the nutritional quality of pretzels using sprouted garden cress seeds. Sprouting was performed in garden cress seeds at 3and 6 days to select the best sprouting conditions. Chemical composition, total phenols, flavonoids, and DPPH were performed on sprouted and un-sprouted garden cress. Sprouted and un-sprouted garden cress seeds were substituted at 0, 5, 10, and, 15% level with wheat flour in pretzels preparation. Chemical analysis, sensory properties and protein quality were performed on pretzels to assess its nutritional quality. After 3& 6 days, sprouting increased (P ≤ 0.05) ash (9.89, 5.88%), fiber (10.20, 8.61%), and protein (24.71, 25.92%). Sensory scores showed no (P ≤ 0.05) differences between pretzels with sprouted and un-sprouted garden cress at 5 and 10% for all attributes. Pretzels with 10% sprouted garden cress was the highest (P ≤ 0.05) of Zinc (20.1), iron (67.05), magnesium (494), calcium (1503), potassium (2885) and phosphorus (328 and 48mg/100g). In vitro protein digestibility (78.46%), total essential amino acids (3.8), total non-essential amino acids (4.8%) were increased in pretzels with 10% sprouted garden cress compared to un-sprouted seeds. Sprouted garden cress could be used to improve the nutritional quality of pretzels at 10% level of substitution with wheat flour with highly acceptability.This study leads to valuable addition and improvement of consumers diet, especially with the exploration of the potential of sprouted garden cress seed in a popular bakery snack like pretzels was very limited.