Improvement The Nutritional Quality Of Some Egyptian Popularfoods (Koshary) Usingplant Sources

This work was aimed to investigate improvement the nutritional quality of some Egyptian popular foods such as Koshary using plant sources, Koshary was very popular foods in Egypt. This study was carried out on Koshary to increase its content of protein, dietary fiber, some minerals content and decrease their percentage of carbohydrates.They preparing some formulas (14 formulas) fortified with some plant sources such as black rice, soybean and mashroom instead of white rice, chickpea and Lentil. Organoleptic properties were used to select the best formula and comparing with control formula. The nutritional value for different chosen formula was determined.
The obtained results indicated that formula no. (6) which contained 20% of lentil instead of soybean and formula no. (14) contained 15% of mashroom instead of chickpea were contained high level of protein, fat, fiber and ash comparing with control and local market Koshary Most of formulas contained high percentage of minerals content, especially calcium, iron and potassium. The prepared formulas were characterized by high level of essential amino acids,especially leucine, methionine and threonine. The essential fatty acids were increased especially omj4 a 3 and 6 such as linoleic, linolenic decosahexaenoic acids, The results cleared also that digestibility of formulas 6 and 11 was increased which reached 89.17 and 87.43%, respectively. Phytic acid was found in high level (374.16 mg/100g) in Koshary sample obtained from local market followed by control sample (202.22mg/100g).
      The result cleared also that formula no. (3) which contained 25% of black rice was characterized by its high level of phenolic compounds (78.2 mg/100g), followed by formula (9) which contained 20% mashroom (74.12mg/100g).
Finally, trypsin inhibitor was found in high level in formula (6) which contained 20% soybean (3.87 unit/mg), followed by formula (11), it contained 10% soybean (3.65 unit/mg).