Seed Sprouts as a Functional Food to Produce Sprout Veggie Burger | ||||
| Egyptian Journal of Nutrition | ||||
| Volume 32, Issue 1, April 2017, Page 166-197 PDF (599.98 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/enj.2017.335698 | ||||
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| Abstract | ||||
| Abstract The processed meat consumption in Egypt has increased steadily, and this has a negative effect on numerous health and environmental aspects. To chive healthier and population and better environment in Egypt, Replacement of all or part of the processed meat by more sustainable plant protein sources as legumes is a necessity. Therefore, The research investigated the effect of substituting of meat by 100% of sprouted faba bean, lentil, chickpea seeds and whole wheat grain or soy bean flour to produce sprout veggie burger.Prepared sprout veggie burger was subjected to chemical and sensory analysis to evaluate the suitability of sprout veggie burger to consumption. Results showed excellent taste, texture, color, odor and higher protein content (23% and 24%) and essential amino acids for sprout veggie burger made from 50% sprouted faba bean and 50% sprouted lentil with soy bean flour and sprout burger made of 33.3% sprouted faba bean, 33.3% sprouted lentil and 33.3% sprouted chickpea with soya bean flour was also acceptable and nutritious. Chemical score was calculated for all veggie burger. Methionine was the first limiting amino acid among all veggie burger and valine was the second limiting amino acid. Development of sprout veggie burger from germinated faba bean, lentil and chickpea may be promising in Egyptian human foods for their nutritional advantageous due to high essential amino acids content. In addition, the veggie burger was acceptable by panelist and useful from respect of the human health and has an economic aspect to the market beef burger with 65% meat or market vegetable burger made of soy bean and barley. | ||||
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