Nutritional Fortification of Makhrouta Using Pea and Beet Peels Powder: Reviving Heritage with Enhanced Health Benefits

Document Type : Original Article

Authors

1 Horticultural Crops Technology Research Department, Food Technology Research Institute, ARC

2 Experimental Kitchen Research Unit Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Abstract

Makhrouta is a traditional dish widely consumed in several Egyptian governorates. It is eaten in a manner similar to vermicelli and is commonly prepared from 100% wheat flour, which makes it low in essential nutrients. It is usually served with sauce, soup, or sugar. The present study aims to fortify Makhrouta with pea and beet peels powder, due to their richness in minerals, dietary fibers, flavonoids, phenolic compounds, and natural antioxidants. Moreover, these peels are valuable sources of natural pigments, such as chlorophyll and betalains, which not only enhance the nutritional value but also contribute natural coloring to Makhrouta. A chemical analysis was conducted to evaluate the nutritional and functional properties of the fortified product. Partial substitution of wheat flour with pea and beet peels powder at levels of 5 and 10%, respectively produced the best samples in terms of nutritional improvement, antioxidant activity, sensory acceptance, and texture attribute. In contrast, the higher substitution level of 15% led to lower sensory scores and less desirable texture properties. These findings suggested that incorporating pea and beet peels at moderate substitution levels (5-10%) can enhance the nutritional and functional value of Makhrouta while maintaining sensory acceptability, thus offering a functional food that preserves cultural heritage and provides improved health benefits.
 

Main Subjects

Food Technology Research Journal
Volume 9, Issue 1
September 2025
Pages 76-88

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