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Abstract •egypt the total yield of btCld grains does not s.alisfy the needs of thecQunlry. The totai prod\lction of wheat grain cover only lIbOllt SO-60~/oofthetOlall1eeds. Barky is th most widely ad,\pled of the world’s cereals. History indicates that barley has been cultivated IQl\gerthan any other cerca~ grain and was used mostly for food. As the advantages of using wheal for bread were discovered and as wheal become more available it replaced barley as the preferred grain Ior bread. Barley has the capacity to uppress hepatic enzyme reductase acti ily and to decrease erum cholesterol due to locotricl’IolS (Cbll\ldharyand Kandweber. ]990; Jkegami et ai., 1996; Kablon and Chow, 1997; t ecker et ”,., 1998 and Kahlotl et liT., 1999). increased yield of rice and th corresponding increase in It’s availability have also conlributed 10 bluley’s deelin as a Fe d (Henery ll)ld Kettlewell 1996). Soyproleln are considered to be nesrly comparable to animal proleins in their nutritive value except for a relative dcficicllcyin some amino acids (Kappo!’ llnd . upta, 1977). In addition so)’be~ns have high quality protein, which means that the amino acid content is good fOTmeeting the essential ammo acid requiTel1~cnls of animals. The limiting amino acid in soyptolein is methionine, or more generally the su!f1.1r-conlaintng amino acids. Hence, soyprotein i cOIuplementary to cereal protein in whlc1rl Iysil e enerally is the limiting amino acid. |