Studies on some Egyptian foods. Part 1: Biochemical and biological evaluation.

General chemical analysis of some Egyptian legumes (lupinus termis and fenugreek seeds) and biological evaluation for their proteins were investigated. Results showed that lupinus termis and fenugreek seeds have high protein contents (with the exception of germinated fenugreek). They are good sources of calcium and phosphorus. Raw seeds gave low PER and NPR values. However, these values increase after roasting or germination.

Studies on some Egyptian foods. Part 2: The effect of protein on blood constituents of rats.

This study was undertaken to study the changes of the blood constituents of rats fed different proteins (lupinus termis, Guiza 1, 2 and balady; fenugreek seeds, raw, roasted, and germinated). The total serum protein for animals fed casein was slightly higher than those fed other proteins. Total serum protein of animals fed lupinus termis, roasted and germinated fenugreek was higher than those fed raw seeds. The albumin/globulin ratios showed a similar trend. The ratio of nonessential to essential free serum amino acids of rats fed non-protein diet was higher than those fed protein. Lupinus termis and fenugreek seeds are good sources of protein. Treatment of seeds either by heat of germination improves the nutritive value of the proteins.