Sweet lupine recipe development and nutritional content of recipe at Holeta, Ethiopia

• Váldodahkkit: Biadge Kefale (Dahkki), Esayas Abrha (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: Journal of Food Science and Nutrition Therapy - Peertechz Publications, 2018-08-20.
• Fáttát: Research Article
• Liŋkkat: Connect to this object online.

<p>Legumes plants are important source of protein. Sweet lupine is one of the legumes plant which is protein and mineral source. In this study sweet lupine were prepared in different common Ethiopian food preparation methods in the form of cooked food (Nefro), Roasted food (Kolo) and Shero. The nutritional content of the recipe and grain sample were analyzed using official methods. The nutritional content of the recipe Shero have higher protein content (34.6%) than cooked food (Nefro 30.22 %) and Roasted food (Kolo 30.12 %). Zinc content (12mg/100g) and iron (21mg/100g) content were higher for Nefro recipe were as potassium and sodium were higher for shero. The result of sensory acceptability and nutritional content of shero recipe were higher which indicates by eating shero in the daily meal protein and micronutrient (Fe &Zn malnutrition problems of the society can be eliminated.</p>