The objective of this study was to investigate the effect of garden cress (Lepidium sativum L.) seeds on chemical composition, cooking properties of noodle and antioxidant properties. Garden cress (GC) was added to semolina flour at different levels 5, 10, 15 % (w/w), respectively. The chemical composition, cooking properties and sensory values of these samples were studied. The results showed an increasing level of protein, fat, ash, and fiber of garden cress noodles (GCN) by increasing the level of addition of garden cress (GC); while, a decrease of moisture content was noticed. The cooking quality properties of GCN were improved also by an increased level of garden cress (GC). Garden cress is a good source of phenolic acids, flavonoids compound, and unsaturated fatty acids and for these reasons, garden cress is considered as a functional food for due to health and nutritional values and its high content of protein and dietary fiber.
IJPRAS
