High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix

The combination of flours from cereal and legume results in less caloric products, with high contents fiber, proteins, ash antioxidants. Thus, this study aimed at developing muffins made different proportions wholemeal rye flour (WRF) common black bean (WBF). Physicochemical physical analyses were performed to characterize starches, the muffins. Sensory analysis was also carried out. WRF had highest values for L* value, moisture contents, whereas WBF more proteins lipids, heterogeneous particle size distribution. formulation acceptability grade total replacement whole wheat flour, that containing 70% 30% (F2). This sample characterized as high-quality muffin, chocolate flavor, odor, light soft crumb. Its texture defined low hardness, chewiness cohesiveness. It concluded F2 a dietary fiber content (20%), lipid (8%), 32% resistant starch, 9% protein 51.43 mg GAE 1001 g-1 phenolic content, being considered an excellent nutritional food option.