| Titles |
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English :
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EFFECT OF SOME TECHNOLOGICAL TREATMENTS ON CHEMICAL, NUTRITIONAL AND BIOLOGICAL CHARACTERISTICS OF SOME LEGUMES
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Arabic :
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تأثير بعض المعاملات التكنولوجيه على الخواص الكمياوية والتغذوية والبيولوجيه لبعض البقوليات
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| Abstract |
Chickpea, lentil and soybean considered as important legumes in Egypt. These legumes are rich in some nutrients such as protein, elements and carbohydrate. The present investigation was undertaken to study the effect of processing treatment including soaking and cooking on biological evaluation and chemical composition of these legumes. Recently, a special interest was given to legumes as a good hypoglycemic, hypolipidemic and hypocholesterolemic agent. In this study, we evaluate the legume 's effect as therapy diet for hyperglycemic.
This investigation was directed to the following points :
Legumes are good sources of protein, minerals and dietary fiber. In the third countries led to legume’s protein because it is a low prices and the protein is a high biological value. So the present study investigates. The some processes such as soaking for 2 different time then cooking on these legumes. Also the current study was carried out to evaluate the effect of soaking and cooking on chemical composition of chickpea, lentil and soybean changes. The present study was aimed to use these legumes as therapy diet for hypoperglycemic by using diabetic rats.
Biological investigation :
Sixty–six male a week rats were used in the nutritional experiment after the adaptation period two weeks. Rats were randomly divided into 11 groups each contains of 6 rats as follows: Group (1): was fed on the basal diet and considered as a control negative group (non diabetic rats). Group (2): fed on the basal diet and considered as control positive group (diabetic rats). Groups (2-11) included the diabetic rats. Groups (3-5) the rats fed on raw and soaked – cooked soybean. Groups (6-8) the rats fed on raw and soaked – cooked chickpea. Groups (9-11) the rats fed on raw and soaked – cooked lentil. Blood sample was obtained from each rat blood glucose level was determined every 15 days. At the experimental period the rats were killed and different organs were removed and weighed. The determination of blood glucose, lipid pattern and kidneys function of the experimental animals were carried.
1-The results of the present study could be summarized, in the main following parts:
Effect of soaking process on cooking time
Soaking either for 6hrs. or 12hrs. decreased the cooking time of all samples especially after 12 hrs. Raw soybean had the highest cooking time (56min.). After soaking for 12hrs., the cooking time of soybean decreased by(53%) but remained the highest value rather than chickpea (65 %) and lentil (56%).
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| Publication year |
2017
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Country |
Egypt
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| Publisher |
Name:
Faculty of Agriculture Zagazig University
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| Author(s) from ARC |
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| Publication Type |
PhD Thesis
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