NUTRITIVE-VALUE OF HAISSA AND PEANUT OR PEANUT BUTTER-SUPPLEMENTED HAISSA

This study was performed 1. to define the basic formula for preparing Haissa, 2. to determine the nutritive value of Haissa and 3. to evaluate the effect of peanut or peanut butter supplementation on the nutritive value and sensory characteristics of Haissa. Peanut or peanut butter replaced 30 and 40% of dates in the basic formula of Haissa. This raised the protein content from 3.9% for Haissa to 10-12% for supplemented Haissa accompanied by an increase in the lysine content. Mineral and fat contents were increased and the fatty acid composition was changed by supplementation. Sensory characteristics were not significantly affected by the supplementation of peanut or peanut butter and it was concluded that the overall nutritional value of Haissa could be improved substantially by substituting 30-40% of dates with peanut or peanut butter. © 1992, Taylor & Francis Group, LLC. All rights reserved.