Adding flour made from legumes boiled in different times to wheat flour in different proportions and investigation of the physiochemical properties

Within the scope of this research; In this study, the production of flour by boiling legumes with no commercial value at different times and adding them to wheat flour in certain proportions were examined in terms of physicochemicals. For this purpose; beans, chickpeas and green lentil legumes were cooked at different times and then added to wheat flour. This boiling process; The legumes were boiled for 0 min, 15 min, 30 min and 45 min and then filtered by cold water shower. Drying and grinding followed these processes applied to different legumes. After the treatments; The obtained leguminous flours were added to wheat flour at the rates of 10%, 20%, and 30%, and all of them were given separate codes. The changes were investigated by applying physicochemical analyzes to the test lines obtained after these processes. As a result of the research; It can be said that the samples show an increasing trend in general by including the color, % ash amount, protein amount, damaged starch amount and other analyzes. In the light of this information; By adding the obtained leguminous flours to wheat flour, enriched flour samples are obtained, and it is interpreted that it contains the nutritional values necessary for a healthy diet at a high rate. In addition, the "Zero Waste Project" is supported by obtaining products with commercial value from legumes under the sieve. In line with the results of this study, future studies on flour obtained from different legumes or their combinations, different boiling and addition rates will provide a broad perspective on the use of legume flours in different ways.