الفهرس 
Chemical and Technological Studies on MoghatOnly 14 pages are availabe for public view
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Abstract
The Moghat roots contain high levels of non-starch polysaccharides including dietary fibers, pectin and mucilage which promote the Moghat drink to be a healthy functional food drink. The
aim of this study to determine the compositional quality and to evaluate the Moghat hot drink obtained results in the present study could be summarized as follow.
1. Physical composition of Moghat roots
Moghat roots from different climatic areas differ in their thickness (gauge), shape and color brightness. The weights and sizes of the roots are mainly affected by the gauge, the cutting
length, the age of plant, and planting place. (Egyptian) samples had the lowest weight average; followed by the Turkish samples and the highest average were Iraqi samples. Also the cutting
lengths of (Egyptian) samples were the least followed by the Turkish samples then the Iraqi samples, and like them the size average values.
The Ages samples showed ascending increasing in average values by ageing. The specific weight and specific volume indicated the viscosity increasing by polysaccharides heavy molecules such
as mucilage, pectin and starch, and that makes the consistency of the moghat hot drink higher.
Iraqi samples were the highest in specific weight, Turkish samples were the least, 1st year sample
was the least and 3rd year was the highest. Specific volume did not show much difference between samples Turkish were the highest and Iraqi the least. HÖppler viscometer showed that
the ball faced more difficult in Iraqi and Turkish samples more than the Egyptian, and the three years old roots give us thick drink more than the two- and one-years old roots.
2. Chemical composition
1. Moghat roots were analyzed Moisture was 12.26 ± 1.10 %; ash 6.79 ± 0.70 %; Crude Protein 5.38 ± 0.53 %; Crude Ether Extract 7.64 ± 0.72 %; Crude fiber 6.35 ± 0.84 %; Polysaccharides 62.42 ± 4.15%; Mucilage 21.90 ± 3.11 %; pectin 7.02 ± 1.41 %. Reducing and Non-reducing
Sugars were 2.67 ± 0.54% and 0.50 ± 0.31 % respectively; and tannins 1.55 ± 0.19 %. For all types Turkish, Egyptian and Iraqi.
2. The mineral profile of dried peeled roots of Moghat roots ash was carried out by atomic absorption spectroscopy, the average contents of potassium, calcium, were 3.62 ,1.27 gm
/100gm, iron, magnesium, zinc, manganese and copper, 727.58, 311.64, 273.48, 119.68, 53.42 respectively.
3. The fatty acids profile by gas chromatography showed that all samples had the same pattern, where the first and second fatty acids, oleic and linoleic acids, represent up to 80% of the total fatty acids. The oil of the roots can be described as highly mono- and di-unsaturated fatty acid
oil.
4. The amino acids’ profile showed that aspartic acid consists about 45–50% of the total amino acids which is a very high and unusual amount compared with other proteins. Glutamic,
57 arginine, threonine, serine, praline and leucine are the dominant amino acids after aspartic in all samples. In contrast, methionine represents the lowest level among all amino acids in all samples. The chemical analysis data of ages samples increasing in some contents by staying
more in soil.
5. The moisture content was 13.58 ± 0.19 % in 1st year roots, while in 2nd roots was 14.09± 0.06 %, and the 3rd year was 15.43 ± 0.23 %. Ash content showed another demeanor it was 6.51±
0.55 % in 1st, 6.34 ±0.14 % in 2nd, and 5.23 ± 0.10 % in 3rd.
6. Crude protein content increased by time 5.87±0.10 – 6.95± 0.32 % and 8.26±0.13 % at 3rd year
samples. The Ether extract, the 1st roots contend was 6.99±0.65% although the 2nd was 7.42± 0.03%, and 8.03 ± 0.11 %. Polysaccharaides 60.4 1st year ,64.43 2nd, and 67.43% 3rd year.
7. Mucilage content was % in 1st year sample to 22.60 ± 0.20 % in 2nd year samples. And 24.65 ± 0.83 %.