Valorization of Pea Pods and Faba Bean Hulls as Novel Sources of Polyphenols and Fibers: Various Formulations and their Impact on the Biscuit Quality

This research studied the opportunity to enrich biscuits with pea pods and faba bean hulls (seed coat) powder. Chemical composition, polyphenol content, flavonoid content, and antioxidant activity of pea pod and faba bean hulls powders were investigated. To assess their effect on biscuit color, hardness, and sensory characteristics, these powders separately replaced wheat flour at 2.5, 5, and 10% levels. The resultant composite flours were then utilized to prepare biscuits. In addition, the effects of these powders on Mixolab parameters of the resultant composite flour doughs and their correlation with biscuit hardness and texture were investigated. Total phenolics of pea pods and faba bean hulls ethanolic extracts were 44.66 ± 3.65 and 34.55 ± 0.65 mg GAE/g DW and flavonoid content was 3.68 ± 0.14 and 9.11± 0.88 mg QE/g DW, respectively. The main polyphenolic compounds in faba bean hulls extract were Benzoic acid, Rosmarinic acid and p- Hydroxy benzoic acid while the main compounds in pea pods extract were Resveratrol and Benzoic acid. The faba bean hull extract had higher antioxidant activity against DPPH than the pea pod extract. The hardness of fortified biscuits was not affected by the added powder level, but their color became darker and higher in redness and yellowness. Mixolab parameters of the resultant composite flour doughs were significantly affected by adding powders. Pea pods and faba bean hulls can be used as a source of bioactive constituents in many bakery products.