Production of Dried Besarah Recipes
Abstract: Besarah recipe is a popular diet in Egypt due to its high nutritional value and cheap price. Seven different recipes were prepared. Only four of which recipes were selected being the most favorable as they attained the highest scores of panelist preference. These recipes were stored at room temperature in four layer aluminum package for up to 3 months during which, the chemical constituents, antioxidants, total chlorophyll as well as the microbial flora were determined. The obtained results revealed that recipe (No. 3) which was prepared from dehulled dry broad bean, onion, garlic, salt, peppermint, dill, cumin, coriander (seeds), coriander (green) and caraway and recipe (No. 4) prepared from dehulled dry broad bean, onion, garlic, salt, peppermint, cumin, coriander (seeds), coriander (green) and celery were the most suitable recipes to produce high quality products. These recipes contain the highest crude fibers, phenolic compounds and flavonoids being 16.59 and 16.81%; 84.4 and 93.58; 11.98 and 14.59 mg/g, respectively.
The increase of green leafy vegetables, herbs and spices in the mixture with the decrease of broad bean by 42.2% in recipe (No. 3) and (No. 4) increased the total chlorophyll content by more than two folds (660.3 and 678.3 mg/100g, respectively) compared to the other recipes and the control sample. Results also indicated that these two recipes had approximately the lowest value of calories (304.58 and 301.64 kcal/100g,) respectively compared to the other recipes as well as the control. All selected samples showed a decrease in phenolic compounds by 10.23 - 13.49% and in flavonoids by 24.88 - 35.28% (after 3 months storage). Total chlorophyll content had a slight decrease in Besarah recipes during storage for the aforementioned period being from 6.34 to 6.48%. Concerning the safety, it was also observed that all recipes were microbiologically safe.
Therefore, it could be recommended to produce Besarah recipes (especially No. 3 and 4) from green leafy vegetables, herbs and spices being a good source of crude fibers, antioxidants, chlorophyll and minerals and could be incorporated in the population diets being easily prepared and cooked.
Keywords: Green leafy vegetables, Low calorie vegetables, Antioxidant
Compounds.
Publication year 2009
Organization Name
serial title Annals Agric. Sci
Author(s) from ARC
External authors (outside ARC)
    وجيه المالكي الهيئة القومية للرقابة والبحوث الدوائية- الجيزة- مصر
Publication Type Journal
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