Egyptian Foods Research Articles

Survey on biogenic amines in Egyptian foods: Sausage

AbstractA survey was conducted to determine the biogenic amine contents of Egyptian dry sausage. Histamine was found in 46% of the tested samples with an average of 5.25 mg kg−1, while putrescine and cadaverine were found in 96 and 94% of the tested samples, respectively. The corresponding average concentrations were 38.62 and 19.20 mg kg−1. Tyramine was found in 78% of the tested samples and tryptamine was found in 68% of the tested sausage, while 18% of the tested sausage samples were found to contain phenylethylamine. The average concentrations of 19.25, 12.70 and 33.25 mg kg−1 were obtained for tyramine, tryptamine and phenylethylamine, respectively. The polyamines, spermine and spermidine, were found in 54 and 44% of the tested samples, with an average of 1.75 and 2.30 mg kg−1, respectively.

Occurrence of Some Mycotoxins (Aflatoxin, Ochratoxin A, Citrinin, Zearalenone and Vomitoxin) in Various Egyptian Feeds

Ninety five samples of various Egyptian feedstuffs were investigated for the aflatoxin B1, B2, G1, and G2 means thin layer chromatography (TLC). Out of these samples 44.2% were positive (maize, rice crack, rice germ, rice germ cake, rice bran, wheat bran, cotton seed, cotton seed cake, peanut, and mixed feed for broilers, egg production, calf fattening and milk production). High percentage (90.5%) of the positive samples were contaminated with less than 100 ppb total aflatoxins. Peanut from "Ismailia" showed the highest contamination-mean of 400 ppb aflatoxin B1. The contamination relationship between kernels and shell of the same pods of the peanut was 1:7. The lowest contamination-mean was 5 ppb B1 in soya bean samples. All samples of horse bean and fish meal were negative. Aflatoxin B1 was present alone so frequently (in 76.2% of the positive samples). The relationship between the concentrations of aflatoxins B2:G1:B1 was 1:2.3:22.4. 51 different samples of foods and feeds from various Egyptian regions were collected and investigated for the nephrotoxic mycotoxin ochratoxin A means TLC. Twelve samples (23.5%) from them were designated as positive samples. The positive samples belonged to white maize, wheat, wheat bran, beans, rice germ, rice germ cake, broilers feed, egg production feed, and milk production feed; whereas the yellow maize (hybrid), soya beans, wheat soya meal, rice crack, cotton seed, cotton seed cake, and fish meal samples were negative. The contamination range was from 4 ppb to 577 ppb with an average of 58.2 +/- 22.9 ppb. Half of the positive samples was contaminated with 10-100 ppb whereas 41.7% from the positive samples had less than 10 ppb and 8.3% only had more than 100 ppb. Citrinin is existing in Egyptian food and feedstuffs. Out of 52 different samples--from various Egyptian regions-15.4% were positive. These were rice bran, rice germ, maize (white), wheat bran, cotton seed cake and fish meal. The highest contamination was in fish meal (40-70 ppb) whereas the lowest was in wheat bran (3 ppb). Mean of the contamination level was 25.9 +/- 3.4 ppb with a range of 3-70 ppb. For the first time in the Egyptian foods and feeds will be informed about the presence of the mycotoxin zearalenone with a high concentration. From several Egyptian places, 64 samples were collected (4 samples for each food or feed stuff).(ABSTRACT TRUNCATED AT 400 WORDS)

Instantization and evaluation of some traditional Egyptian foods

Four of the popular traditional Egyptian foods were prepared in instantized form. These foods included Medammis in two forms, Kishk, Bellila and rice with milk. Data obtained revealed a good acceptability for the instant products as compared to their parent fresh ones. Moreover, Medammis, Bellila and Kishk can be considered as a good source of protein (19·7–32·%), carbohydrates (62·6–74·9%) and minerals (Ca, P, Mg, Fe and Mn). The C-PER was computed from data of amino-acid composition, FAO/WHO pattern for essential amino-acids and in-vitro digestibility. The C-PER values can be arranged ascendingly as follows: 0·95 (whole Medammis), 0·98 ( Kishk), 1·33 (dehulled Medammis), 1·47 ( Bellila) and 2·41 (rice with milk). The in-vitro digestibility ranged between 76·3 ± 0·7% and 89·3 ± 0·8% being the lowest for whole Medammis and the highest for rice with milk.

Chemical composition of some Egyptian foods made from faba beans (Vicia faba L.).

Chemical composition of some Egyptian foods made from faba beans (Vicia faba L.).

Amino acid composition and In Vitro digestibility of some Egyptian foods made from faba bean ( Vicia faba L)

Faba beans were cooked to prepare four different dishes—Medammis, Falafel, Bissara and Nabet Soup—that are widely consumed in many Middle Eastern Countries, especially in Egypt. Amino acid composition and in vitro digestibility were determined and compared to raw beans. Severe heat-processing markedly decreased some essential amino acids, especially phenylalanine, cystine, methionine and tryptophan. Protein scores were 38·1, 21·2, 39·3, 33·7 and 42·4 for raw faba beans, Medammis, Falafel, Bissara and Nabet Soup, respectively. Cooking resulted in an appreciable increase in the in vitro digestibility which amounted to 98·4% for Nabet Soup, being close to that of casein (99·6%). The in vitro digestibility values were 75·9%, 92·7%, 85·0% and 97·2% for raw beans, Medammis, Falafel and Bissara, respectively.

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.

Fortification of some Egyptian foods with soybean.

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.