effect of different methods of blanching on the quality attributes of frozen spinach [spinacia oleracea]

Different blanching methods were adapted to remove oxalates from frozen spinach. Blanching by steam, boiling water, 2% boiling citric acid solution, 2% boiling Mg citrate solution, and by boiling water before the addition of 0.5gm. Mg citrate/500gm. Spinach before packing; were investigated. Frozen spinach prepared by these blanching methods was analyzed and compared for total solids, total soluble solids, pH value, vitamin C, chlorophyll retention%, carotenoids, oxalates, minerals and ash. Organoleptic evaluation of the final products; statistically analyzed, showed that the best treatment was that of the combined effect of water blanching and the insertion of 0.5gm. Mg citrate in each 0.5 kilogram pouch of frozen spinach

Improving the nutritional value of patti beans

Patti Beans of different blends containing distinct pulses, [i.e., broad beans, soybeans, and chick-peas, whole egg and some green herbs] were evaluated for their protein content, ether extract, ash, starch, fiders, calcium, and phosphorus content. However; emphasis were given to their amino acids content revealing that after frying the best blends were those consisting of 70% broad beans, and 30% soybeans [blend No. 40], 80% broad beans, 10% soybeans, and 10% chick-peas [blend No. 10], and 80% broad beans and 20% soybeans [blend No. 6], since the proportion of the sulphur amino acids, which could be considered a limiting factor, were 2.840, 2.653 and 2.631 respectively. The frying process however; seemed to destroy the available amino acids to an extent of 16.510%, 6.550%, and 6.199%, for tryptophan, lysine, and cystine; respectively. The destruction of other amino acids ranged from 0.732% to 4.204%. The addition of egg did not increase the amino acids contents, but it improved the flavour of the product. The best blend which had the highest flavour scores was No.10

better recipe to upgrade the nutritional value of bisara

The Bisara is usually made of dehulled broad beans [Vicia faba, Linen] mixed with green herds and spices. However, its content of protein is low both in quality or quantity. Blending such ingredients with soybeons and/or%ckpeas resulted in raising the proportion of methonine and cystine to almost the value suggested by the F.A.O. The addition of milk solids, however, plus the prementioned in gredients resulted in improving such proportion of sulphuramino acids as well as producing a better flavour. On the other hand, the N.P.U. values were in line with improving values of sulphur-containing amino acid proportion. The best blend, however, was that which contained 70% dehulled dry broad bean, 10% soybeans, 4.5% check peas, 5% onion, 1% garlic 9% green herbes, and 0.5% dried yeast [blend No.5]

Production and evaluation of protein isolates of some legumes

The extracted nitrogen was performed and evaluated at different pH values. The protein isolates, however; were prepared from soybeans, broad beans, white bean, peas, and peanut. The physical properties, such as the degree of protein solubility at different pH values were studied and discussed. In addition the protein isolates were tested mainly for their amino acid profile as well as for their characteristic chemical components. It was detected however; that such protein isolates were deficient in the sulfer amino acids, methionine plus cystine, a matter that limited their nutritive value as was confirmed by the biological study done on experimental rats