Physicochemical and Rheological Properties of “Bunium bulbocastanum” Earth-nut Flour

Background: The species of the Bunium kinds are aromatic plants with medicinal properties. especially earth nut. which fruits used as aroma.and leaves and roots consumed vegetables (Taufel et al. 1993). present study was conducted in order to valorize its by studying physicochemical rheological properties flour. Methods: focuses on tuber nuts from different regions Khenchela. Mostaganem. Relizane.and Tissemsilet (Algeria).and nut harvested months February (Y-1 2018 Y 2019). Those latter were initially reduced into smaller particles. followed milling flour using a laboratory mill sieving through 250-300 ì aperture screen. samples packed resealable polyethylene bags. Mix is prepared wheat containing varying proportions BN (1. 2. 5. 10. 15. 20. 50%). Result: results made it possible conclude that this gluten-free (BF) contains about 7% proteins; lipid ash contents 3.34% 3.96% respectively. On sensory level. color parameters (L *, b *) there significant region effect harvest period reveal all earth-nut (EN) differ significantly (P£0.05) chemical investigated. presence BF improves P when going 5 50% substitution. fat rates. However. has negative influence W energy. swelling P/L ratio dough. This would suggest could be suitably incorporated up 5%, but at higher doses flours. Mean levels metals ranged 62.91 80.08 mg/kg those Cu 0.01 Pb, Hg.