The study of the quality parameters of the tortilla chips products formulated from mixtures of corn fllour and legumes

Current study was designed to evaluate chemical composition and quality characteristics of tortilla chips made from corn flour with chickpea flour and red lentil flour in 20%, 50%, 80%, and 100%. The results suggested that moisture, and fat contents and acidity values increased with increasing levels of chickpea and lentil flour. However peroxide value increased with increasing levels of chickpea flour and decreased with increasing levels of lentil flour. Most studies that were carried out on tortilla chips made from corn flour and chickpeas revealed the presence of an unsaturated fatty acid content of up to 90%. Between 17.8 g of unsaturated fatty acids were present in each serving of tortilla chips loaded with chickpeas and samples. These may be monounsaturated or polyunsaturated, with approximately 50% being polyunsaturated. The two most important PUFA acids, linoleic acid and gamma-linoleic acid are essential fatty acids. In terms of the composition profile, the best possible results were achieved by samples that contain a 50% addition. In conclusion, it has been shown that corn flour incorporating chickpea is more nutritious than cornmeal alone. The purpose for which lentils and chickpeas were chosen is due to the high protein content and the entire nutritional composition.