Nutritive value of some common Egyptian meals

✍ Scribed by Bassily, Nargis S. ;Mekhael, Kamal G. ;Elbanna, Nefissa H. ;Said, Amin K.

• Publisher: John Wiley and Sons
• Year: 1985
• Tongue: English
• Weight: 451 KB
• Volume: 29
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19850290102

✦ Synopsis

The protein quality of two common Egyptian meals namely lentils and "Koshari" was evaluated on rats by utilizing the net protein ratio (NPR), the relative protein value (RPV) and the serum urea content methods. Casein was used as a reference protein. The macro nutrient contents of the two meals are almost similar. The NPR is higher with low dietary protein level. The estimated RNV of the "Koshari" was higher than that of lentils. Lower serum urea levels were found with the "Koshari" than with lentils meal indicating its better protein quality. This is most probably due to the effect of amino acid supplementation of cereals and legumes.

Results obtained are in favour of utilizing the serum urea content method as a simple and reliable one for evaluating protein quality since a negative relationship exists between blood urea content and the biological value of dietary protein. Its validity in estimating dietary protein quality in man need to be investigated.