Summary
In Egypt (UAR), ground mahaleb kernels are mixed with white wheaten flour to give flavour.
On account of their high protein content, they may effect the nutritive value of cereals by supplementary means.
The kernels have been found to be rich in certain amino acids such as lysine, in which the cereal proteins are deficient. Methionine was not detected in mahaleb. The biological efficiency of cereal diets can be significantly raised by moulding the amino acid make up by supplementation with mahaleb kernels.
Sucrose was the only free sugar present in the kernels of Prunus mahaleb.
Zusammenfassung
Die in Ägypten vielfach dem Backmehl beigefügten Früchte von Prunus mahaleb werden auf ihre Zucker und Aminosäuren untersucht.
