Nutritional Value of Naturally or Yeast-Fermented (Saccharomyces cerevisiae) Tarhana Suplemented with Sound, Cooked and Germinated Dry Legumes

Authors : Selman Türker, Adem Elgün

Pages : 33-46

View : 12 | Download : 20

Publication Date : 1995-05-15

Article Type : Research Paper

Abstract :In this study the effects of the addition of different legume seeds (Soybean, lentil and chick pea) in the sound, cooked and germinated forms under the natural and yeast (S. cerevisiae) leavened fermantation conditions on the nutritivite properties of tarhana were examined according to factoriel planning. As parameter water soluble protein, protein digestibility of raw and cooked tarhana, energy value, iron, zinc, calsium, potassium, phosphorus and magnesium contens were measured and the data assessed by the analysis of variance and Duncan test. The legume additions increased water solubles amount of tarhana samples. This was the highest level in lentil containing samples. Germination and yeast addition also increased water soluble protein amount. All the legume addition and the cooking and germination procedures of the legumes decreased the protein digestibility of uncooked tarhana samples, but the yeast addition increased it. Protein digestibility decreased by the cooking however this decrease was at the lower level for the lentil and chick pea. The cooking and germination procedures decreased the digestible protein amount but the yeast addition increased it.The legume addition increased the energy value about 4-8 kcal/100 gstatistically in the some extent for all the legumes. The germination ofthe legumes decreased the energy value but the yeast addition increased it. Lentil addition showed the most increase in iron content of the samples. Zinc level was the highest in the samples with soybean, but thegermination decreased it. Calsium amount was the highest in tarhana samples. The germination and cooking procedures increased the calsium level in the tarhana samples. The addition of legumes increased the potassium amount. This was higher in tarhana with soybean, chick pea and lentil respectively. Phosphorus amount of the tarhana was the highest level for the soybean added samples, but the yeast addition increased it. The yeast addition increased the magnesium amount of the tarhana.
Keywords : PİŞİRİLMİŞ VE ÇİMLENDİRİLMİŞ KURU BAKLAGİLLER, MAYASIZ VE MAYAL, TARHANALARIN BESİN DEĞERİ