Shalaby, R., Serage, A., AbdeL-Ghany, Z., Mohamed, N. (2017). Study of Using some Legumes for Household Meat Substitute “Luncheon”. Journal of Food and Dairy Sciences, 8(5), 217-223. doi: 10.21608/jfds.2017.38230
Rasha A. Shalaby; Afaf O. Serage; Zeinab M. AbdeL-Ghany; Noha M. Mohamed Mohamed. "Study of Using some Legumes for Household Meat Substitute “Luncheon”". Journal of Food and Dairy Sciences, 8, 5, 2017, 217-223. doi: 10.21608/jfds.2017.38230
Shalaby, R., Serage, A., AbdeL-Ghany, Z., Mohamed, N. (2017). 'Study of Using some Legumes for Household Meat Substitute “Luncheon”', Journal of Food and Dairy Sciences, 8(5), pp. 217-223. doi: 10.21608/jfds.2017.38230
Shalaby, R., Serage, A., AbdeL-Ghany, Z., Mohamed, N. Study of Using some Legumes for Household Meat Substitute “Luncheon”. Journal of Food and Dairy Sciences, 2017; 8(5): 217-223. doi: 10.21608/jfds.2017.38230
Study of Using some Legumes for Household Meat Substitute “Luncheon”
Regional center for food and feed- Agriculture Research Center
Abstract
Processed meat and/ or chicken are considered globally preferred to consume, although its association with high percentage of nitrosamine compounds, fats and sodium contents. This study aims to produce cheap, safe and healthy luncheon at household level. Six formulae were prepared: F1, F2, F3, F4, F5 and F6 and stored at 5°C for 15 days. Chemical analysis, fatty acids, amino acids, microbiological and sensory evaluations of the samples under study were performed. The data revealed that F1 was of the highest protein content ≈30% (on dry matter basis), while fat content 37% was of the highest value with F6 and F5 formulae. Providing chickpea to the meat and cheese formulae raised Na, K and Mg concentrations (512, 588 and 68 mg/ 100g dry matter basis, as well as, essential and non-essential amino acids. Moreover, F6 and F5 were more acceptable in sensory evaluation than others. Microbial analysis proved that, all samples had acceptable results concerning total coliform, feacal coliform and Staph. aureus counts and the same negative results for the food poisoning microorganism Salmonella spp. among the whole experiment. In conclusion: F6 and F5 were the highest and preferable than others in proximate analysis, mineral, protein quality, microbiology and sensory evaluation.
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