Abstract:
this investigation was performed in order to valorize the carob by two different points of view,
the first one is by gaining knowledge on the rheological behavior of wheat flour enriched with
different amounts of carob flour (5%,10% and 15%).the second one, is by measuring and
analyzing the antioxidant power of carob powder over a sheep meat(Gigot) with different
concentrations (5%,10% and 15%). It was approved through this study that the carob powder
has an effective antioxidant power with a concentration of 15%. in the other hand the
substitution of wheat flour with a concentration of 1% of carob powder doesn’t affect the
rheological behaviors of the flour. Indeed, it optimize the (P/L) and work flour parameters (W).
