PREPARATION OF ACCEPTABLE TRADITIONAL DEHYDRATED LENTIL SOUP AT SMALL-SCALE

Authors
EREIFEJ KI
Citation
Ki. Ereifej, PREPARATION OF ACCEPTABLE TRADITIONAL DEHYDRATED LENTIL SOUP AT SMALL-SCALE, Journal of Food Science and Technology, 32(6), 1995, pp. 486-488
Citations number
10
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
32
Issue
6
Year of publication
1995
Pages
486 - 488
Database
ISI
SICI code
0022-1155(1995)32:6<486:POATDL>2.0.ZU;2-U
Abstract
A process for the preparation of an acceptable, and nutritious traditi onal lentil soup cubes has been developed. The process consists of cle aning dehulling, frying onion cuts with olive: oil, addition of salt, lentil splits and water, cooking, moulding, and drying. Results showed that lentil cultivars ('Jor-1','Jor-2, 'Jor-3' and 'Balady') produced acceptable soup cubes. The variety 'Jor-1' was superior to commercial soup with respect to protein content and energy value.