The present study was undertaken to prepare instant porridge from some useful and available ingredients such as bulgur powder, potato, tomato, carrot, mung bean (unsoaked, soaked and germinated), then seasoned with onion, garlic, salt, black pepper, cumin and coriander to make B1, B2 and B3 formulas. Chemical, physical properties, amino acids and sensory evaluation of instant porridge formulas were determined. The data showed that B2 formula which contained soaked mung bean had the highest calories value, total essential amino acids, biological value and water absorption index (WAI) compared to the other formulas, also it is recorded the highest degree of lightness L* values (82.39 and 56.65), least redness a* values (0.98 and 1.45) and intermediate in yellowness b* values (25.91 and 24.45) before and after rehydrated, respectively. Regarding to sensory evaluation, there was a significant increase in color, taste and overall acceptability in B2 compared to the other formulas. Based on these results, revealed that the soaked mung bean was a good source of essential amino acid and calories to enhance nutritional and technological quality of the resultant porridge.
he objective of the current study was to produce high nutritional value gluten-free cookies from broken rice and sweet lupin flour. Rice flour was replaced with 20%, 40 %, 60 % and 80 % sweet lupin flour. Sensory evaluation, physical properties and chemical composition were determined to assess the quality of produced cookies. The results indicated that the incorporation up to 40% sweet lupin flour into cookies had the highest score in taste and overall acceptability. Physical properties of cookies replaced with 40 % sweet lupin showed increased thickness with a reduction in diameter and spread ratio. Protein, Fe, Ca, Zn, In-vitro protein digestibility (IVPD), total essential amino acids, chemical score and biological value were increased in sweet lupin cookies meanwhile, total carbohydrate content was lower compared to control. Therefore, it could be recommended the use of sweet lupin flour for enhancement the nutritional value of bakery products.
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