Abstract Book - 3rd International Symposium on Medicinal Plants ...

The 3 rd <strong>International</strong> <strong>Symposium</strong> on Medicinal Plants, their Cultivation and Aspects of Uses
Topic (9): The Use of Medicinal Plants as Food Additives in Food Recipes
9.1 Nutritional and Medicinal Value of Major Legume Crops in the Kingdom
of Saudi Arabia
Alghamdi, Salem S., 1 Ammar, Megahed H., 1 Migdadi, Hussein M., 1 ; Khan,
Altaf M., 1 Osman, Magdi A., 2 El-Harty, and Ehab H. 1
1 Legume Research Group, Plant production Department, Faculty of Food and Agricultural
Sciences, King Saud University, P.O .Box 2460, Riyadh 11451. 2 Food Science and Nutrition
Department, Faculty of Food and Agricultural Sciences, King Saud University, P.O .Box 2460,
Riyadh 11451, Saudi Arabia.
<strong>Abstract</strong>: In this study, 40 Faba bean genotypes, 28 chickpea genotypes and 35 lentil
genotypes were analyzed for their agronomical performance, proximate and minerals composition,
vitamins, amino acids profile, antinutritional factors and antioxidant activities. In faba bean
genotypes, crude protein ranged from 31.5 to 37.7 %, fat from 1.52 to 2.12 %, carbohydrate from
42.7 to 49.3 %, moisture from 7.21 to 8 % and ash from 3.0 to 4.2 %. In chickpea genotypes,
crude protein ranged from 19.8 to 24.9 %, fat from 3.6 to 5.1 %, carbohydrate from 62.5 to 69.7 %,
moisture from 7.1 to 7.9 % and Ash from 2.7 to 3.9 % while in lentil genotypes, crude protein from
25.3 to 29%, fat from 0.79 to 1.19%, carbohydrate from 39.5 to 47 %, moisture from 11.6 to13.6 %
and ash from 2.39 to 2.89 %. All the studied legumes genotypes were found to be good sources of
essential minerals such as K, Mg, Ca, and P. The essential amino acids profile of all investigated
genotypes compared favourably with the FAO/WHO requirement pattern except there were limiting
source of tryptophan and sulphur containing amino acids. Antinutritional factors, i.e., protease
inhibitor (trypsin and chymotrypsin) in faba bean genotypes ranged from 2.24 to 2.77 and 0.35 to
0.70 TIU/G respectively, whereas in chickpea genotypes 7.65 to 8.98 and 9.0 to 11.9 TIU/G.
Tannin and phytic acid in faba bean genotypes ranged from 12.2 to 16.2 and 1.23 to 1.5 mg/100g
while in chickpea genotypes 4.11 to 5.06 and 6.10 o 6.98 mg/100g respectively. Protease
inhibitors, tannins and phytic acids in lentil ranged from 2.08 to 2.78 mg/100g, 0.52 to 0.79 and
0.72 to 1.09 mg/100g, respectively. Among antioxidants, lentil genotypes are a good source of
phenolic contents (TPC) and total flavonoid contents (TFC) whereas faba bean and chickpea are
moderate source of both phenolic contents (TPC) and total flavonoid contents (TFC). The data
presented here, shows that some genotypes of faba bean, chickpea and lentils can serve as a
significant source of crude protein, essential amino acids, and antioxidant activities that help in
enhancing radical scavenging capacity. Feeding on legumes rich with antioxidants can help in
reducing Hypocholesterolemic symptoms, and reported to have anti-microbial, anti-viral and anticancer
properties.
Key words: Legume crops, medicinal value, Saudi Arabia Kingdom.
9.2 The Effects of Using Ground Basil to Improve Qualtiy Characteristics and
Sensing of the Shelf-Life of Minced Cold Beef Meat
Al-Rubeii, Amera M.S., Hamodi, S. J., AL- kabbani, and E. A.M.
Dept. of Animal Resources, College of Agriculture, University of Baghdad, Iraq.
<strong>Abstract</strong>: The objective of present study was to investigate the effect of using ground basil seed
to improve some of the meat quality characteristics, sensing and limited storage time of minced
cold beef meat. Ground basil seed was added at 0,1 and 3% to minced beef meat, these
treatments were stored individually for 3, 6 and 9 days at 4ºC ± 1. After making several chemical,
physical, sensing and microbial tests, Results showed that the process of adding ground basil
seed to minced beef meat led to significant increase in moisture content, pH and water holding
capacity (WHC), and decrease in fat and drip loss percentage.The process of adding ground basil
seed to minced beef meat led to significant decrease (P