better recipe to upgrade the nutritional value of bisara

ABSTRACT

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]