title: Formulation and characteristics of new recipes of Egyptian patti beans (Falafel).
abstract: New recipes of Falafel were formulated and evaluated regarding acceptability, proximate chemical composition and nutritive value. Soybean meal and/or cotyledons were used to substitute for faba bean at different levels (i.e. zero %, 20%, 40%, 60%, 80% and 100%. Data indicated that blends of faba bean (20%) and soybean meal and/or cotyledons (80%) were the most acceptable recipes compared to the control (100% faba bean) as well as the other substitution levels. Blending soybean with faba bean led to appreciable improvement in some essential amino acids. The in vitro digestibility for soybean blends were comparable to the control.
authors.affiliation: Department of Agricultural Industries, Faculty of Agriculture, University of Alexandria, Egypt.
authors.forename: H M
authors.initials: HM
authors.lastname: Ziena
authors.forename: M H
authors.initials: MH
authors.lastname: Abdel-Aal
authors.forename: M M
authors.initials: MM
authors.lastname: Youssef
mesh_terms: D000596:Amino Acids / Q000032:analysis; D003296:Cooking; D004063:Digestion; D004534:Egypt; D007887:Fabaceae / Q000032:analysis; D009753:Nutritive Value; D014674:Plant Proteins, Dietary / Q000032:analysis; D010946:Plants, Medicinal; D013025:Glycine max / Q000032:analysis
chemical_list: D000596:Amino Acids; D014674:Plant Proteins, Dietary