Evaluation of Nutritional Value for Several Types of Vegetarian Kofta | ||||
| New Valley Journal of Agricultural Science | ||||
| Volume 3, Issue 10, October 2023, Page 28-42 PDF (994.44 K) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/nvjas.2023.226160.1229 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Eatemad Mohamed El-Sayed  
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| Food Science &Technology Department, Faculty of Home Economics, Al- Azhar University, Tanta, Egypt | ||||
| Abstract | ||||
| Global warming is the main factor causing climate change. The worldwide food system is responsible for about 25% of greenhouse gases (GHG) emissions, with livestock production accounting for the majority of these emissions. So, the goal of the current study was to use legumes (particularly lentil, chickpea, and white bean) as a replace for animal protein in the preparation of a nutritious vegetarian kofta. The physical, chemical, sensory properties and amino acids composition were evaluated. The results showed a significant difference between treatments for WHC, cooking yield as the replacement of beef meat with the investigated legume decreased the cooking loss and increased cooking yield for vegetarian sample compared to control. The amount of phytic acid, tannin, and trypsin inhibitor significantly decreased throughout the cooking of brown lentil, chickpea, and white bean. Also, the crude fibre content of cooked vegetarian kofta significantly enhanced its nutritional value. Additionally, consumers appeared to prefer the vegetarian kofta that was evaluated in terms of sensory evaluation. Finally, because of its high nutritional value and affordable price, it is advised to prepare nutritious vegetarian kofta that can be used to make commercial items and be used to feed students in schools, university cities, vegetarians, and Christian brothers. By substituting lentil, chickpea, and white bean for beef meat, these three legumes reduced the final coasts by 79.189, 68.103, and 72.854%, respectively. | ||||
| Keywords | ||||
| climate change; meat analogs; sustainable protein; Amino acids; nutritive value | ||||
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