Abu Jadayil Seham M, Alsaed Ali K, Mahmoud Iman F, Ahmad Leena M, Afaneh Fatena, Khalaf Hanaa, Soudi Mohammed Z
Department of Nutrition, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, Jordan.
Department of Basic Human Sciences, Faculty of Arts and Sciences, University of Petra, Amman, Jordan.
PLoS One. 2024 Dec 31;19(12):e0311149. doi: 10.1371/journal.pone.0311149. eCollection 2024.
Chickpea and broad bean dips are among the most popular legume-based dishes in the Middle Eastern countries. They are either made freshly by restaurants or sold in cans. Various manufacturing processes may enhance or reduce the chemical compositions of any food products, including these dips, which in turn can affect their nutritional values and health benefits. Therefore, this study aimed to evaluate the nutritional values of the chickpea and broad bean dips and examine the possible differences between those made freshly and those sold as canned products.
Fresh-made and canned chickpea and broad bean dips were obtained from various restaurants and factories in Jordan and were analyzed for their proximate analysis, titratable acidity, and pH value. Furthermore, vitamins B were analyzed using liquid chromatography-mass spectrometry.
Significant differences were detected between fresh-made and canned chickpea dips, with the former containing higher quantities of fiber (10.96g ± 0.32) while the latter containing higher quantities of proteins (8.06g ± 0.29), fats (8.05g ± 1.08), and the vitamins B1 (0.46 ± 0.02) and B5 (0.87 ± 0.02). On the other hand, a significant difference was detected between fresh-made and canned broad bean dips, while the latter contained higher quantities of carbohydrates (20.94g ± 0.78) and tested B-vitamins (except for B6). These detected differences may be due to different variances of chickpeas and broad beans used, preparation methods, and/or the addition of other ingredients.
Our results indicate that both chickpea and broad bean dips prepared/sold in Jordan were of high nutrition values in terms of proximate analysis, and vitamins B, with higher quantities observed in the canned dips. Higher titratable acidity and lower pH were also significantly found in the canned dips. This study adds to the existing literature regarding the fresh-made and canned chickpea and broad beans dips produced and sold in Jordan. Moreover, this study shows that canned chickpea and broad beans dips can provide consumers with comparable nutrient values to those provided by the freshly made dips. Nevertheless, these findings warrant more investigations.
鹰嘴豆泥和蚕豆泥是中东国家最受欢迎的豆类菜肴之一。它们要么由餐馆现做，要么罐装出售。各种制造工艺可能会增加或减少任何食品的化学成分，包括这些泥状食品，这反过来又会影响它们的营养价值和健康益处。因此，本研究旨在评估鹰嘴豆泥和蚕豆泥的营养价值，并研究现做的和罐装产品之间可能存在的差异。
从约旦的各餐馆和工厂获取现做的和罐装的鹰嘴豆泥和蚕豆泥，并对其进行近似分析、可滴定酸度和pH值分析。此外，使用液相色谱 - 质谱法分析维生素B。
现做的和罐装的鹰嘴豆泥之间检测到显著差异，前者含有较高量的纤维（10.96克±0.32），而后者含有较高量的蛋白质（8.06克±0.29）、脂肪（8.05克±1.08）以及维生素B1（0.46±0.02）和B5（0.87±0.02）。另一方面，现做的和罐装的蚕豆泥之间检测到显著差异，后者含有较高量的碳水化合物（20.94克±0.78）和检测到的B族维生素（除B6外）。这些检测到的差异可能是由于所用鹰嘴豆和蚕豆的不同差异、制备方法和/或其他成分的添加。
我们的结果表明，约旦制备/销售的鹰嘴豆泥和蚕豆泥在近似分析和维生素B方面都具有较高的营养价值，罐装泥状食品中含量更高。在罐装泥状食品中还显著发现了较高的可滴定酸度和较低的pH值。本研究为约旦生产和销售的现做的和罐装的鹰嘴豆泥和蚕豆泥的现有文献增添了内容。此外，本研究表明，罐装鹰嘴豆泥和蚕豆泥可以为消费者提供与现做的泥状食品相当的营养价值。然而，这些发现需要更多的研究。
