The Nutritional Value of Improving Dried Lentil Soup

The main objective of this investigation is to prepare a quick and high quality lentil soup characterized with nutritional value in the form of powder from formulated dried soups. Dried soup mixtures formulated by lentil, mushroom, egg powder and dried sweet whey at different ratio. Three formulas were prepared and compared with lentil soup only for organoleptic properties, color, rehydration ratio, proximate analysis and energy, total phenolic compounds, antioxidant activity, amino acids profile and water activity during storage at room temperature. The organoleptic evaluation of different dried soup mixtures showed that the control lentil soup (M1) recorded the highest score (46.05) followed by died whey soup (M4) (45.05). Color measurements indicated significantly increases in lightness, redness and yellowness values. The M4, M2and M3 formulas, recorded the highest value respectively. The rehydration ratio resulted in significant increase for control, and those containing mushroom and egg powder (M1, M2, and M3), main while the presence of dried whey showed significant decrease. The chemical composition indicated that the M3 formula had the highest protein content followed by M2 and M4 compared with control. Fat and fiber content in the different soup mixtures had no significant differences as well as total carbohydrates which had the highest values in M4 followed M1, M2 and M3, respectively. The obtained results revealed that different dried lentil soup mixtures may contain a sufficient amount of minerals (Fe, Zn, Ca, and Se) to cover the human mineral requirements and also a good source of phenolic acids and antioxidant activity. The major essential amino acid in the different mixtures (M2,M3 and M4) soups was leucine which found in high amounts followed by lysine and valine compared to the control (M1) .The major non- essential amino acids were glutamic, aspartic and arginine acids followed by serine, alanine and proline which were nearly, similar all different soups mixtures. The water activity of different soups mixes increased with progressive the storage period with the type of packaging materials. The overall increase was laid safe limits was aw=o.6. From the obviously results it could be recommended that the lentil, mushroom, egg and whey powders could be a common new and successful ingredient to use in preparing a novel generation of healthy food products. The formulas from these ingredients increased the nutritional value, antioxidant activity and the amino acids. Finally, high quality and nutritional properties of different lentil soups mixtures were in order of M3 M2 and M4, comparable by M1 as a control.