02973cab a2200325Ia 4500001000800000003000500008008004100013040001300054041001300067090002300080100003300103240007200136245008200208246008600290300001200376347001900388504002500407520180800432546002302240650001702263650001902280650001202299700002602311700002902337773007202366856007602438942001202514952010402526999001702630u186733ENAL210926s2020    ua     ss b         eng d  aEALcEAL  aengbara  aART EJFS V48 No1 11 aAbdel-Ghani, Riham H.93332510aEgyptian journal of food science, 2020 v.48h[electronic resource].10aProduction and evaluation of lentil soup and bissarahh[electronic resource].15aإنتاج وتقييم شوربة العدس والبيصارة المجففة  a1-13 p.  atext filebPDF  aIncludes references.  aThe 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  aSummary in Arabic. 0aSoups933341 0aLentils915877 0aLegumes1 aTawab, Samah A. Abdel1 aMahmoud,  Awad A.9193490 tEgyptian Journal of Food Science, 2020 v.48x111001927nnaswu3036740uhttp://nile.enal.sci.eg/EALE/2020/EJFS/4820/1/1.pdfzFull Text Article.  cAR2alc  00102alc4070aENALbENALd2021-09-26l0oART EJFS V48 No1 1r2021-09-26 00:00:00w2021-09-26yAR  c66988d66988