Ki. Ereifej, PREPARATION OF ACCEPTABLE TRADITIONAL DEHYDRATED LENTIL SOUP AT SMALL-SCALE, Journal of Food Science and Technology, 32(6), 1995, pp. 486-488
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.