PREPARATION AND EVALUATION OF INSTANT NOODLES SUPPLEMENTED WITH NATURAL SOURCES OF HIGH LYSINE CONTENT | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 21, Volume 91, Issue 3, September 2013, Page 1065-1081 PDF (565.61 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2013.167081 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| NABEEL ABD EL-FATAH1; AMANI A. METWALLI1; OMAIMA S. SHAMS2 | ||||
| 1Food Tech. Res. Inst., ARC, Giza, Egypt | ||||
| 2Food Tech. Res. Inst., ARC, Giza , Egypt | ||||
| Abstract | ||||
| 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. | ||||
| Keywords | ||||
| INSTANT NOODLES; LYSINE CONTENT | ||||
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