EVALUATION OF THE USE OF AGRICULTURAL WASTES TO PRODUCE. LOW CALORIC FOOD

Abstract

Taking in consideration the economical value of some agriculture wastes, the subject of this thesis interested in the soy bean hull and how far can man use it in manufacturing food with healthy specefications.

The Material of the study was crackers and biscuits containing soy hull in different ratios and chemically analyzed and subjected to an organoleptic test. Its biochemical effect on rats was recorded and studied.

As for the crackers, the results showed indications oflow fat, low calories and high fiber contents. It could be used in regemic foods to decrease the body weight and can improve the physical activities and the vital characters of the body organs. Some of these effects are decreasing cholesterol, total lipids, glucose and triglycerieds averages in the body.

The results also showed that biscuit containig soy hull is characterized with low fat, low calories, high protein, high fiber and minerals. These product could be used in the treatment of some special diseases such as hypercholesteroleimia, hyperlipidemeia and hyperglycemia.

It could be recommended that soy hull has to be added to some baking products to be used as a remedial and protective diets against the symptoms of some nutritional disorders, in addition to their competence as being recommended regime food for avoiding obesity and its consequences.