Fortification of some Egyptian foods with soybean.

Abstract

AbstractFlours from full fat and defatted soybeans were made in the laboratory and used as supplements to Egyptian bread and two popular legume foods (lentil soup and falafil). The effect of fortification level on water absorption, dough rheology, loaf quality, and major chemical constituents of fino (pulp) and Arabic (flat) breads were investigated. Water absorption was slightly affected, dough mixing time, stability, and valorimetric values increased, but the mixing tolerance index decreased by adding defatted soy flour to wheat flour. Loaves were slightly smaller in volume than the control at high levels of defatted soy flour. Morover, bread score and panel evaluation showed deterioration of fino bread characteristics above 6% and Arabic bread above 8% defatted soy flour, but above 3% full fat soy. Organoleptic properties of the enriched lentil soup and falafil were similar to those of control at a level of 25% and 50% full fat soy and of 40% and 60% defatted soy flour, respectively. The most favorable change of the chemical composition of lentil soup and falafil is the increased protein content. Also, increasing the level of defatted soy flour increased ash content and decreased the level of fat absorption by fried falafil. On the other hand, increasing the level of full fat soy may replace the addition of shortening to lentil soup to make it more palatable.