الفهرس 
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Abstract
ABSTRACT
Legumes are important in the human diet because of their high content of protein, fiber, minerals, and vitamins necessary for health, but because they contain anti-nutritional factors and have a bitter taste that is found in some legumes, the study aimed to use different methods of soaking and boiling to get rid of these substances and increase nutritional properties and use them in the production of biscuits and pasta fortified with some legumes. The chemical, physical properties, and protein digestibility were done. The results showed that the different methods of debittering process of bitter lupine, soaking, and boiling of sweet lupine and soybeans increased the protein content while decreasing the content of ash, fiber, fats, and carbohydrates, and increased the protein digestibility and amino acids. Moreover, the content of alkaloids was significantly decreased in bitter lupine. In addition, flavonoids, phenols, and antioxidants were decreased by different processing methods, while carotenoids were increased. The results, also showed that the protein, fiber, and ash contents of biscuits and pasta fortified with legumes increased while their moisture and carbohydrates decreased. The physical properties of the biscuit samples fortified by legumes showed an insignificant decrease in diameter and a significant increase in thickness. The results also showed a significant decrease in cooking loss and weight gain in the pasta samples fortified with legumes than the control sample. The results of the sensory characteristics of biscuits and pasta fortified by legumes also showed no significant differences between the control samples and samples of biscuits and pasta fortified by legumes for all quality characteristics. Therefore, this study recommended the use of legumes in the fortification of bakery products because they improve the products and raise their nutritional value.
Keywords: Sweet lupine, bitter lupine, soybean, debittering, biscuit, pasta, chemical, physical, organoleptic properties.