COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS: 4 - SOY NUTS IN SOME BALADI SWEETS-MALBAN, DOMEA, ASALEA AND AGWA BEL -SUDANI.
EL-BAHAY, A., REFAAT, O., EL- SANAFIRY, N. (1994). COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS: 4 - SOY NUTS IN SOME BALADI SWEETS-MALBAN, DOMEA, ASALEA AND AGWA BEL -SUDANI.. EKB Journal Management System, 72(3), 807-821. doi: 10.21608/ejar.1994.452631
ATIAT M. EL-BAHAY; OMNIA G. REFAAT; NABILA Y. EL- SANAFIRY. "COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS: 4 - SOY NUTS IN SOME BALADI SWEETS-MALBAN, DOMEA, ASALEA AND AGWA BEL -SUDANI.". EKB Journal Management System, 72, 3, 1994, 807-821. doi: 10.21608/ejar.1994.452631
EL-BAHAY, A., REFAAT, O., EL- SANAFIRY, N. (1994). 'COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS: 4 - SOY NUTS IN SOME BALADI SWEETS-MALBAN, DOMEA, ASALEA AND AGWA BEL -SUDANI.', EKB Journal Management System, 72(3), pp. 807-821. doi: 10.21608/ejar.1994.452631
EL-BAHAY, A., REFAAT, O., EL- SANAFIRY, N. COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS: 4 - SOY NUTS IN SOME BALADI SWEETS-MALBAN, DOMEA, ASALEA AND AGWA BEL -SUDANI.. EKB Journal Management System, 1994; 72(3): 807-821. doi: 10.21608/ejar.1994.452631

COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS: 4 - SOY NUTS IN SOME BALADI SWEETS-MALBAN, DOMEA, ASALEA AND AGWA BEL -SUDANI.

Egyptian Journal of Agricultural Research
Volume 72, Issue 3, September 1994, Pages 807-821    PDF (3.64 M)
Document Type: Original Article
DOI: 10.21608/ejar.1994.452631
Authors
ATIAT M. EL-BAHAY1; OMNIA G. REFAAT1; NABILA Y. EL- SANAFIRY2
1Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt
2Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
Abstract
Some oriental sweets such as malban (Turkish delight with wal­nut), domes (dried Turkish delight with peanut), asalea (cane syrup sweet with peanut centre) and agwa bel-sudani (date with peanut) were prepared and analyzed. Samples with replacement of 50% or 100% of common nuts with soy nut were also analyzed. Control samples of all sweets were low in protein content (3.36 - 7.33%). At 50% and 100% soy nut level, the protein content was raised to 6.11 - 9.01 and 8.88 -10.64%, respectively. The protein of malban control sample was low in 4 essential amino acids (EAA), while that of domea, asalea and agwa bel­sudani was low in 6 EAA. Replacement of common nuts with soy nut de­creased the number of deficient EAA and raised the nutritional and bio­logical values of such sweets. It should be noted that agwa bef- sudani was not deficient in aromatic EAA because peanut protein is rich in phen­ylalanine+tyrosine . Organoleptic evaluation proved that 50% and 100% soy nut sweets were acceptable by panelists. It is suggested, therefore, to produce 100% soy nut sweets as cheap products of higher nutritional value.
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