Moringa leaf powder (MLP) and Chickpea seed powder (CSP) are good sources of protein (30.15% and 24.5% res.), also, MLP has high crude fibre (16.2%) and ash (12.85%) contents which are vital for human nutrition and maintains a good health. Wheat flour (WF) has lower crude protein (10.18%), ash (0.63%) and crude fiber (0.75%) contents than MLP and CSP. MLP appear to be a rich source of calcium, iron, zinc, and magnesium. CSP rich source of Zinc and magnesium, and it contains considerable amounts of iron. Whereas WF showed mineral contents lower than MLP and CSP. Beside, MLP and CSP are of high favorable amino acid balance, and considered good sources of lysine (5.71 and 6.89 g amino acid per 100g protein res.). MLP and CSP proteins showed higher total amounts of essential amino acids than the FAO/WHO/UNU (1985) recommended pattern. Supplementation of wheat flour with MLP and CSP produced noodles of high protein content and improved nutritional value of noodles, particularly the content of lysine, improved its color and also to provided decorated food (greencolored noodles) to the consumer. Noodles were supplemented with MLP (at 2.5%, 5% and 7.5% levels) and CSP (at 7.5%, 10%, 12.5% and 15% levels). Noodles were well accepted until supplementation levels 5% MLP and 12.5% CSP to wheat flour.
Germinated date palm seeds powder was employed, together with soybean flour, sugar, banana meal and maize meal for the preparation of a nutritional supplement. 12-day old male Wister rates were fed diets containing the supplement as a protein source, both with and without soybean flour; casein diets with 10 or 7% protein served as respective controls. Protein efficiency ratio (PER), net protein utilization (NPU), net protein retention (NPR) and digestibility were determined. Blood biochemical parameters (triglycerides, total cholesterol, LDL-cholesterol and HDL-Cholesterol were also measured in the animals and showed that all rats were in good health condition at the end of experiment. The obtained results for PER, NPU and NPR indicated that the supplement prepared with germinated date palm seeds powder was a good protein source, especially when soybean flour was added.
Drying onions from the food industry economically important, because it reduces transportation costs, and the microbial spoilage, as well as storage space, also lead to the distribution of the crop throughout the year, in addition to price stability. The aim of this study is to examine the effect of the drying process on the chemical, physical and sensory properties for onion slices. The results obtained showed that the increase in temperature led to a reduction in moisture content and increasing the dry material components. Also decreased the level of amino acids with increasing temperature due to its interaction with the free sugars composed brown color (Miller reaction). As shown by the study of the sensory properties that sun dried onion and dried in the oven at 40 C was more acceptable than onion powder 50 C. Also found that the color of the onion growing darker with increasing temperature, while the total phenolic compounds increased with drying due to reduced moisture content, especially among fresh onions and sun dried onion and dried in the oven at 40 and 50 C, where it was 27, 520, 581 and 596 mg/100, respectively. Based on these results, we recommend drying onions slices by the sun or dryers at a temperature not exceeding 50 degrees Celsius so as not to be affected its chemical, physical, sensory properties and nutritional value.
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