BIOCHEMICAL STUDIES ON SOME EGYPTIAN FOODS
ASMAA AHMED MAHMOUD ALI;
Abstract
In the current work, the effect of common legumes (faba bean and lentil
I
seeds) in Egypt on normal, and hypercholesterolemic male albino rats.; It was
done after the determination of chemical composition in these leguilles and following to processing methods of soaking, germination and cooking to remove most of the antinutritional factors (ANT) of these seeds.
The tested perfect method to remove most of ANT, improve the :protein quality and easy to use in traditional methods was as follow:
I. Soaking the seeds for 18hrs at room temperature. !
I
2. Germination for 40 hrs till the sprout length reached to 1.5 - 2.0 em in the dark at room temperature.
3. Cooking till stewed
Drying seeds and finely ground for the analysis.
The results obtained in this study could be summarized as follows:
I. Chemical analysis such as protein, fiber, lipids, carbohydrate and amino acids for whole and dehulled seeds:
I
I. Faba bean seeds were higher in protein content than lentil seeds as well as
dehulled seeds were higher than whole seeds which was 31.30, 27.80,
25.89 and 24.9% in dehulled faba bean, whole faba bean, dehulled lentil and whole lentil, respectively but it was decreased after processmg methods.
2. Whole faba bean was higher in crude fiber (8.7%) than whole lentil
(5.8%) while dehulled seeds were lower than whole seeds. The content was decreased after the processing methods.
I
seeds) in Egypt on normal, and hypercholesterolemic male albino rats.; It was
done after the determination of chemical composition in these leguilles and following to processing methods of soaking, germination and cooking to remove most of the antinutritional factors (ANT) of these seeds.
The tested perfect method to remove most of ANT, improve the :protein quality and easy to use in traditional methods was as follow:
I. Soaking the seeds for 18hrs at room temperature. !
I
2. Germination for 40 hrs till the sprout length reached to 1.5 - 2.0 em in the dark at room temperature.
3. Cooking till stewed
Drying seeds and finely ground for the analysis.
The results obtained in this study could be summarized as follows:
I. Chemical analysis such as protein, fiber, lipids, carbohydrate and amino acids for whole and dehulled seeds:
I
I. Faba bean seeds were higher in protein content than lentil seeds as well as
dehulled seeds were higher than whole seeds which was 31.30, 27.80,
25.89 and 24.9% in dehulled faba bean, whole faba bean, dehulled lentil and whole lentil, respectively but it was decreased after processmg methods.
2. Whole faba bean was higher in crude fiber (8.7%) than whole lentil
(5.8%) while dehulled seeds were lower than whole seeds. The content was decreased after the processing methods.
Other data
| Title | BIOCHEMICAL STUDIES ON SOME EGYPTIAN FOODS | Other Titles | دراسات كيميائية حيوية على بعض الاغذية المصرية | Authors | ASMAA AHMED MAHMOUD ALI | Issue Date | 2002 |
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