Kids’ food
laboratory-grown legumes
nutritional
microbial characteristics
...Show More Authors
This study was conducted on the possibility of manufacturing kids’ foods fortified by legumes. Three raw materials of boiled
vegetables (carrots, potatoes and zucchini) were used, one of the pre-boiled legumes was added to the mixture, which
included chickpeas, lentils, mung, soybean, fenugreek, by the percentage of 5% and 10%. The results of the chemical
analysis showed no statistically significant differences (P <0.05) between the coefficients of moisture, ash and fiber. However,
the ash ratio increased from 0.76 to 0.88% and fiber from 0.43 to 0.87%. As for protein and fat, A8 coefficient (add 10%
soybean bean) recorded highest ratio of 2.54 and 0.71% respectively, the results of the analysis of mineral elements showed
that the A8 coef
...
Show More