Cereal Chem 68:155-159   |  VIEW ARTICLE

Characterization and Use of Samah in the Production of Flat Bread.

A. S. Amr. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

Samah (Mesembryanthemum forsskalii) seeds were characterized in respect to their test weight and l,000- kernel weight. Analysis revealed that their meal is nonglutenous and contains starch, about 20.50% protein, 5.20% fat, 4.25% ash, and 1.98% fiber (db). Compared with cereal grains, it is rich in iron but low in calcium. Amino acid analysis proved that the protein of samah seeds is high in glutamic acid, arginine, and methionine but limited in leucine and lysine. Amylograph and falling number tests showed that samah meal forms a soft gel at 74 C; mild roasting resulted in increased paste viscosity after holding at 95 C for 15 min and after cooling to 50 C. The brownish, bland-tasting meal was used to produce flat bread by blending it with wheat flour at levels of 5, 10, 15, and 20%. The bread obtained from combinations containing up to 10% meal was acceptable. Higher levels resulted in soggy, dull, and disintegrating loaves of bread.