02858cab a2200313Ia 4500 u186733 ENAL 210926s2020 ua ss b eng d EAL EAL eng ara ART EJFS V48 No1 1 Abdel-Ghani, Riham H. 33325 Egyptian journal of food science, 2020 v.48 [electronic resource]. Production and evaluation of lentil soup and bissarah [electronic resource]. إنتاج وتقييم شوربة العدس والبيصارة المجففة 1-13 p. text file PDF Includes references. The aim of this study was to production and evaluation of Lentil soup and Bissarah as precooked foods could be prepared in few minutes. Shifting to the results, it was reported that dried lintelsoups and Bissarah had high protein content (24.07 and 21.75 %), potassium is the most predominated elements with values of 797 mg/100g in dried lentil soup and 546 mg/100g in Bissarah. HPLC technique showed that Lentil soup and Bissarah were rich in leucine, lysine, and arginine as essential amino acids, as well glutamic and aspartic acids as non-essential amino acids. Result showed that the Bissarah extract had higher total phenolic content, than Lentil soup extract. Gallic acid, Pyrogallol, Vanilline were detected to be the major phenolic components in Bissarah extract meanwhile, Pyrogallol was the predominant in Lentil soup extract. Bissarah and Lentil soup may be good sources of antioxidant agents, which its extracts had the lowest value of IC50 (1.2 and 0.77mg/ml) respectively. Antinutritional factors as phytic acid decreased in the end product, as a result of cooking and heat treatment. During storage period for six months there is no a remarkable changes in all of protein, fat, ash and fiber contents in both of dried lintel soup and Bissarah. As well these products were characterized by high microbiological quality where the number of microbes and detection of aflatoxinsare within the Egyptian standard specifications values.Sensory evaluation were acceptable for both lentil soup and Bissarah. Therefore, we recommend publishing the importance of these food products (dried lintelsoups and Bissarah) as a food rich in minerals, fibers, phenols and antioxidants, at the same time an easy to prepare and inexpensive food. Keywords : Legumes, Phenolic components, Antioxidant activity Summary in Arabic. Soups 33341 Lentils 15877 Legumes Tawab, Samah A. Abdel Mahmoud, Awad A. 19349 Egyptian Journal of Food Science, 2020 v.48 11100192 nnas u30367 http://nile.enal.sci.eg/EALE/2020/EJFS/4820/1/1.pdf Full Text Article. AR alc 0 0 alc 0 0 ENAL ENAL 2021-09-26 0 ART EJFS V48 No1 1 2021-09-26 00:00:00 2021-09-26 AR 66988 66988