Abstract
ABSTRACT Five sun-dried peeled roots of Glossostemon bruguieri plants (moghat) from different climatic areas were studied for their chemical and nutritional characteristics and technological application. Starch is the main component of the roots with 54.5–62.4 g/100 g, while protein represents up to 8.3 g/100 g. The ash content was high (≥5 g/100 g) with significant variation between samples. Calcium, magnesium and iron were the major minerals of the roots. The oil is highly unsaturated with about 80% of oleic and linoleic acids, and it is also characterized by high palmitic acid content (13.1–16.6 g/100 g). The roots' protein is low in essential amino acids especially methionine and lysine. The hot drink prepared from the dried root powder was highly accepted by the panelists. The roots have high amounts of dietary fibers, pectin and mucilage, which possess the potential for utilization of the roots as natural functional foods. PRACTICAL APPLICATIONS There is a great interest toward functional food and the link between diet and prevention of certain diseases. Dried powder of peeled roots of Glossostemon bruguieri plants (moghat) is used to prepare a traditional hot drink in the Middle East region. Chemical and nutritional constitutes of the root were determined to predict the potential of this root as a functional food. Non-starch polysaccharides including dietary fiber, pectin and mucilage were the key components of the roots, which possess health aspects and promote the moghat drink to be a healthy, functional food drink.
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