Hull-less barley, green pea, chick pea, lentil, potatoes, tomatoes, carrot, onion, garlic, black pepper, coriander, salt and cumin were obtained from local market in Cairo, Egypt.

Pepsin, pancreatin, α-amylase and lipase were obtained from Sigma-Aldrich Chemical Co., St. Louis, USA. Bile extract from Win Lab Laboratory chemicals reagents, Mumbai, India. All other chemicals used were of analytical reagent grade.

Potato and carrot samples were sorted, washed, peeled and sliced in cubic form and blanched in hot water at 95˚C for 5 min then washed in cold water then hot air flow drying were performed at 65˚C in the first four hours and then reduced to 50˚C till completely drying. Then milled and sieved (315 micron) into powdered form. Tomatoes were sliced then dried and milled as the above mentioned method. Lentil, green pea and chickpea were subjected to some technological treatments before formulation as illustrated in Figure 1. Hull-less barley grains were laboratory milled to a fine powder using a hammer mill following by grinding into flour and sieving through 315 µm sieve.

The prepared samples were seasoned with dried onion, garlic, coriander, black pepper, cumin and salt then mixed to formulate four dried vegetarian soup mixtures (three replicates for each formula) namely F₁, F₂, F₃ and F₄ as shown in Table 1. The obtained mixtures were packed into polyethylene bags and kept at −20˚C for further analysis.

Rheological parameters (viscosity and shear rate) of dried vegetarian soup samples were measured according to Brookfield manual [17] by using Brookfield Engineering labs DV-III Ultra Rheometer. The sample was placed in a small sample adapter and a constant temperature water bath was used to maintain the desired temperature. The viscometer was operated between 10 and 60 rpm. Viscosity and shear rate data were obtained directly from the instrument, the SC4-21 spindle was selected for the measurement. Rheological measurements were made at the resultant soup samples (F₁, F₂, F₃ and F₄) and controlled at room temperature (25˚C ± 1˚C).

Rehydration ratio was performed according to Krokida and Marinos-Kouris [18] . A given (2 g) of the dried vegetarian soup mixtures were rehydrated in 20 ml distilled in a water bath at constant temperature, which was agitated at constant speed (100 rpm). The samples were taken from the bath after 10 minutes and were weighted after being blotted with tissue paper in order to remove the excess solution. Rehydration ratio was defined as the ratio of weight of rehydrated samples to the dry weight of the sample.

The resultant soup samples were organolyptically evaluated after dissolving in hot water (10 g dried vegetarian soup mixtures/65 ml water) for its sensory characteristics, i.e., taste, flavor, color, thickness and appearance, dissolution rate and overall acceptability. The evaluation was carried out by ten panelists according to the method of Wang et al. [19] .

The obtained data from chemical and rheological properties and sensory evaluation were exposed to analysis of variance. Duncan’s multiple range tests at (p ≤ 0.05) level was used to compare between means.

Pulse crops include lentil, chickpea and peas are an excellent source of protein, carbohydrates, and fiber, and provide many essential vitamins and minerals. Their highly nutritional properties have been associated with many beneficial health-promoting properties [20] . Legumes are used in combination with cereals in food preparations as a cheap and concentrated source of proteins [9] .

Table 2 exhibits the nutritional characteristics of the dried vegetarian soup mixtures on dry weight basis. As expected, supplementation with legumes significantly increased fat and protein contents of the dried vegetarian soup mixtures. But, it significantly decreased total carbohydrates contents.

The significant increase in fat was pronounced more on F₄. Meanwhile, the increase in protein was pronounced more on F₁. While, supplementation with green pea recorded higher increase in ash and crude fiber contents. Our present findings are in accordance with Adsule [21] who mentioned that lentil is high in protein especially rich in lysine and leucine, low in fat, and is an excellent source of dietary fiber and complex carbohydrates. And with Shah et al. [22] who stated that chickpea is a good source of protein and improves the nutritive value of cereal-based diet. Also, Jokanović et al. [23] approved that green peas have a nutritionally favorable composition in respect to macronutrients: low fat, high fiber and protein content.

Considering Dietary Reference Intakes (DRI) [24] of total fat, each 100 g dried vegetarian soup mixtures provide 9.80%, 10.97%, 11.60% and 17.77% from daily intake of fat (based on 30 g fat/day) from F₁, F₂, F₃ and F₄ respectively.

Regarding DRI of protein, each 100 g dried vegetarian soup mixtures provide 16.22%, 33.89%, 33.78% and 30.65% from daily intake of protein for female aged 19 - 50 y with 55 kg bwt (based on 46 g protein/ day) from F₁, F₂, F₃ and F₄ respectively. And 13.32%, 27.84%, 27.75% and 25.18% from daily intake of protein for male aged 19 - 50 y with 65 kg bwt (based on 56 g protein/day) from F₁, F₂, F₃ and F₄, respectively.

Dietary sources of essential elements are important for correct physiological functions of the human body [1] . A deficient intake of certain minerals can produce diseases and lead to abnormal development [25] . Iron serves metabolic and enzymatic functions [26] . Zinc, is essential for normal growth, development of the immune response and participating as a cofactor for more than 300 enzymes [27] [28] .

Data in Table 2 indicated that supplementation with legumes significantly enhanced Fe content in the dried vegetarian soup mixtures. Where, F₄ recorded the highest content followed by F₃. In addition, supplementation with chickpea and green pea significantly enhanced Zn content, but supplementation with lentil had no significant increase on Zn content compared to F₁.

Roy et al. [20] reviewed that chickpea is an excellent source of minerals, especially calcium, phosphorous, iron, and magnesium. Also, DellaValle et al. [29] stated that lentils are an excellent source of micronutrients, including Fe. In addition, Jokanović [23] mentioned that with respect to the micronutrient of green peas, comparing to other vegetables, they’re rich in iron.

The reference daily intakes for iron (18 mg) and zinc (15 mg) have been established by Mindel [30] . Accordingly, each 100 g dried vegetarian soup mixtures provide (25.67%, 15.53%), (28.11%, 16.67%), (29.72%, 18.20%) and (34.61%, 18.13%) from daily intake of Fe and Zn from F₁, F₂, F₃ and F₄ respectively.

From the calculated data of the caloric value it could be noticed that supplementation with legumes significantly increased the caloric value of the dried vegetarian soup mixtures. Considering the References Daily

^*dwt = dry weight. ^**TC: Total carbohydrate was calculated by difference. Values are meaning of three replicates ± SD, number in the same column followed by the same letter is not significantly different at 0.05 level.

Intake (RDI), F₁, F₂, F₃ and F₄ will provide 16.14%, 16.33%, 16.27% and 16.73% respectively, from the RDA of energy for female aged 19 - 50 y and 55 kg bwt (calculated as 2400 Kcal/day). And 12.91%, 13.06%, 13.02% and 13.38% respectively, from the RDA of energy (calculated as 3000 Kcal/day) for male aged 19 - 50 y and 65 kg bwt (calculated as 3000 Kcal/day) from F₁, F₂, F₃ and F₄ respectively.

Accordingly, the resultant soup could be considered as low caloric soup and could be incorporated into athletic or regimen diets. Spill [31] stated that consuming low-energy-dense vegetable soup could influence hunger, satiety, and energy intake. In adults, consuming soup as a first course has been shown to enhance satiety, reduce intake of the main course, and reduce overall energy intake at the meal.

From the above mentioned data about the nutritional characteristics, it could be demonstrated that the dried vegetarian soup mixtures had reasonable amounts of the required nutrients particularly protein, energy, fats, Fe and Zn.

Protein digestibility is an important factor when assessing the protein quality and nutritional status of a food product [32] .

Table 3 represents the in vitro protein digestibility (IVPD. Data showed that supplementation with legumes significantly increased IVPD compared to F₁. IVPD in F₂, F₃ and F₄ ranged from 70.47% to 72.67%, which were not significantly affected from each others. Our present findings are in accordance with Boye et al. [33] who reviewed that in vitro protein digestibility of lentil was 73.5% (w/w). And with Clemente et al. [34] who stated that the IVPD of chickpea was ranged from 69.7% to 71.8% (w/w). Also, Gargallo et al. [35] estimated the in vitro protein digestibility of green peas and it was 72.57%.

Considering the method of processing, before formulation, lentil, green pea and chickpea were subjected to some technological treatments (soaking and cooking) besides drying process as illustrated in Figure 1, these processing methods increase the IVPD.

Vijayaraghavan [36] stated that Processing of legumes increases the digestibility and enhances the aroma, sensory qualities and nutritional attributes. This is most likely by destroying heat labile protease inhibitors and by denaturing other protein globulins highly resistant to proteases in the native state [22] .

To estimate the quality of a dietetic source of a given mineral, it is necessary to precisely define the amount of mineral available for absorption and utilization, i.e., its bioavailability [25] . The bioavailability of iron and zinc from foods is defined as the proportion of the iron and zinc that can be absorbed and utilized within the body [37] .

The in vitro iron and zinc availability of the dried vegetarian soup mixtures are shown in Table 3. It could be noticed that the in vitro iron and zinc availability ranged between 26.11% - 28.12% and 38.02% - 45.54%, respectively. F₁ exhibited the lowest in vitro iron and zinc availability. Supplementation with lentil and chickpea significantly increased in vitro iron and zinc availability compared to F₁.

In contrast, supplementation with green pea had no significant effect on in vitro iron and zinc availability compared to F₁.

To increase the in vitro iron and zinc availability, as illustrated in Figure 1 lentil, green pea and chickpea were subjected to soaking and cooking besides drying process.

In legume-based foods, the availability of iron and zinc for absorption is limited by the presence of antinutritional factors (ANF) [37] . With an absence of these inhibitors, zinc absorption can be greater than 50% [38] . Food processing by heat generally alters the bioavailability of nutrients-both macro and micro. The digestibility

Values are meaning of three replicates ± SD, number in the same column followed by the same letter is not significantly different at 0.05 level.

and hence absorption of micronutrients such as iron is believed to be improved upon heat processing; with the resultant softening of the food matrix, protein-bound iron is released, thus facilitating its absorption [39] .

Sensory evaluation is considered to be a valuable tool in solving problems involving food acceptability. It is useful in product improvement, quality maintenance and more important in a new product development [61] [62] . Dry soup should possess desired quality, representing the dominant flavor and aroma of the ingredients used. It is desirable that the product be free from off flavor, off taste, unacceptable aroma and faulty texture [53] .

Sensory quality attributes of the resultant soup supplemented with legumes are presented in Table 6. Data in

Values are mean of ten replicates ± SD, number in the same column followed by the same letter are not significantly different at 0.05 level.

Table 6 revealed that supplementation with legumes significantly (p ≤ 0.05) affects taste, color, flavor attributes and overall acceptability of the resultant soup samples. But, it had no significant effect on thickness and appearance as well as dissolution rate. Lentil soup (F₁) recorded the highest score of the quality attributes, in turn, the overall acceptability.