COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS: 4 - SOY NUTS IN SOME BALADI SWEETS-MALBAN, DOMEA, ASALEA AND AGWA BEL -SUDANI.

EL-BAHAY, ATIAT M.; REFAAT, OMNIA G.; EL- SANAFIRY, NABILA Y.

doi:10.21608/ejar.1994.452631

COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS: 4 - SOY NUTS IN SOME BALADI SWEETS-MALBAN, DOMEA, ASALEA AND AGWA BEL -SUDANI.

Document Type : Original Article

Authors

¹ Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt

² Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.

10.21608/ejar.1994.452631

Abstract

Some oriental sweets such as malban (Turkish delight with walnut), domes (dried Turkish delight with peanut), asalea (cane syrup sweet with peanut centre) and agwa bel-sudani (date with peanut) were prepared and analyzed. Samples with replacement of 50% or 100% of common nuts with soy nut were also analyzed. Control samples of all sweets were low in protein content (3.36 - 7.33%). At 50% and 100% soy nut level, the protein content was raised to 6.11 - 9.01 and 8.88 -10.64%, respectively. The protein of malban control sample was low in 4 essential amino acids (EAA), while that of domea, asalea and agwa belsudani was low in 6 EAA. Replacement of common nuts with soy nut decreased the number of deficient EAA and raised the nutritional and biological values of such sweets. It should be noted that agwa bef- sudani was not deficient in aromatic EAA because peanut protein is rich in phenylalanine+tyrosine . Organoleptic evaluation proved that 50% and 100% soy nut sweets were acceptable by panelists. It is suggested, therefore, to produce 100% soy nut sweets as cheap products of higher nutritional value.