Use of faba bean and radish seed sprouts for production of Egyptian taamyah a new functional food
2010
Sayed, H.M.A. | Elsheshetawy, H.E.
In this study, faba bean and radish seeds were sprouted and used to improve the nutritional properties of Egyptian taamyah. Faba bean sprouts were selected to increase amino acids content and decrease flatulence factors (stacchyose and raffinose) of Egyptian taamyah while sprouted radish seeds were used as a source of some minerals (Phosphorus, Calcium, Iron and Zinc) to supplement the same product. Initial moisture of faba bean and radish seeds was 9.19±0.17 (%) and 6.20±0.057 (%) reached to 63.61±0.53 (%) and 60.25±0.46 (%) at the sixth day of sprouting, respectively. After four days of sprouting faba bean sprouts recorded high contents of cystein, leucine, aspartic, iso leucine, phenylalanine and proline. Therefore, four days faba bean sprouts were used to substitute zero, 50, 75 and 100% of de-hulled and soaked faba bean in Egyptian taamyah. The highest decrease in stacchyose and raffinose contents was observed in raw Egyptian taamyah prepared from 100% four days faba bean sprouts. The reduction of stacchyose content of raw and fried Egyptian taamyah were 74.86 and 77.16 % at ratio 100% of faba bean sprouts, respectively. On other hand, the reduction of raffinose content of raw and fried Egyptian taamyah was 67.36 and 83.35% at ratio 100% of faba bean sprouts, respectively. Sensorial, no significant differences were observed between the Egyptian taamyah samples containing 75 and 100% of faba bean sprouts but the first one was more preferable for panelists in its odor and overall acceptability. Minerals content was followed during 6 days of sprouting of radish seeds In order to select the suitable sprouting day.
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