Evaluation of Certain Egyptian Al-dokka Mixes in Some Egyptian Governorates

Abstract

Al-dokka is a distinctive Egyptian meal commonly eaten with bread and olive oil. Its ingredients vary depending on the region or the family/vendor making it. Despite its low cost and long shelf life, it is at risk of extinction due to the trend towards fast and easy-to-prepare foods despite their low nutritional and health value. The study aims to evaluate the nutritional and health benefits of Egyptian al-dokka mixtures, produced in various Egyptian governorates, to revive the use of these ancient popular foods. The study collected al-dokka samples from 10 Egyptian governorates for sensory evaluation and analysis. The components included sesame, peanuts, chickpeas, pumpkin seeds, zucchini seeds, apricot kernels, date pits, coriander, cumin, and salt in different proportions according to each governorate. The results of the study indicate that the Egyptian al-dokka, an ancient popular dish, has a high nutritional value. A snack consisting of 100 grams of al-dokka with a loaf of baladi bread (black bread) and 20 grams of olive oil provides about one-third of the protein needs of an adult person weighing 70 kg, in addition to 72.2% of the fat needs. It also covers 17% to 20% of the carbohydrate needs, and provides about 34.6% and 44.1% of the total daily calories for adult men and women, respectively. Assiut and Sohag samples exhibited the highest phenol content and antioxidant activity, attributed to their high content of cumin and coriander. The Gharbia sample also, exhibited high antioxidant activity due to its high pumpkin seed content. The samples showed varying levels of saturated fatty acids (SFAs) and total unsaturated fatty acids (TUFAs), with SFAs ranging from 13.26% to 17.96% and TUFAs from 82.04% to 85.44%. High proportions of apricot kernels, date seeds, coriander, and cumin in Qena, Siwi, Assiut, and Sohag samples negatively impacted sensory characteristics and overall acceptance. Date seeds fibers increased mouth roughness, while high amounts of cumin and coriander reduced sensory measures. Apricot kernels cause lumps in the texture and are not recommended for consumption due to toxic substances like cyanogenic glycoside (amygdalin), which become more decomposes by kernals ground and releases cyanide. The mixtures from Alexandria, Sharkia, Ismailia, Port Said, Gharbia, and Cairo are recommended due to their health, nutritional benefits, and sensory properties.