Effect Of Raw And Germinated Egyptian Clover Seeds (Trifolium Alexandrinum) On Pasta Quality

Pasta is a staple food in many countries and pasta products are well accepted worldwide because of their low cost, easy of preparation, versatility sensory attributes and long shelf-life. Pasta samples were made from different additives of Egyptian clover seeds (raw Egyptian clover seeds RECS and germinated Egyptian clover seeds GECS) mixed with wheat flour (72% extraction) at different  ratios : 5 , 10 , 15 and 20% for both of them. Pasta produced from wheat flour 72% substitution with  (RECS)  up to level 15% and GECS until level 10% had good overall acceptability, so these levels of replacement were selected with their control to investigat. The results cleared that pasta sample made from 15% RECS was contained the highest value of protein , fat ,fiber , ash and minerals  contents before and after cooking followed by pasta  processed from 10% GECS . The highest  total antioxidant content was achieved by adding 15% RECS to wheat flour 72% extraction and the order of antioxidant activity was 15% RECS  10% GECS and control  which recorded  55.2,  53.04  and  43.2% and  51.8, 51.22 and 35.04% before and after cooking , respectively. Pasta substitution with 15% RECS had the higher increase in weight and volume compared to control, while pasta made from 10% GECS had the lowest value in cooking loss (8.5%).It was concluded that the addition of raw and germinated Egyptian clover seeds to wheat flour for making pasta could improve the chemical composition, quality characteristics and total antioxidant contents. It could be recommended that raw and germinated Egyptian clover seeds as a natural nutritional additives should be added to pasta industry to improve the quality product and increase  the  nutritional value.