Traditional Processing Methods in the Preparation of Libyan Suwayqa and Their Scientific Evidence

Abstract

This paper documents and analyzes the traditional practices of preparing Libyan "Suwayqa" and aims to decode the underlying nutritional wisdom inherited in its preparation, through a methodology that combines ethnographic documentation and a systematic review of scientific literature. Suwayqa is a traditional dish based on roasted and ground barley mixed with olive oil and medicinal herbs. Its preparation stages include soaking in a saline solution (10-12 hours), sand roasting (280°C for 20 seconds), dehulling, then grinding and mixing with herbs at a rate of 2% and fenugreek at 0.4%.The results showed that soaking activates the phytase enzyme, reducing phytates by 40-60% and enhancing the bioavailability of minerals, while also releasing beta-glucan responsible for lowering cholesterol and regulating blood sugar. Roasting leads to a reduction in bulk density by 47.8-59.1%, the formation of resistant starch by 15-25%, and an increase in antioxidant activity by 16.8-108.2% despite the reduction in phenols and flavonoids, due to the formation of Maillard reaction products. Dehulling contributes to the removal of antinutrients while preserving the aleurone layer rich in proteins and vitamins. Studies also show that Ammodaucus leucotrichus lowers blood sugar in animal models, while fenugreek reduces the glycemic index by 20-30%.Suwayqa combines culinary heritage with scientifically supported health benefits, being rich in fiber, improving digestion, supporting heart health, and regulating glucose levels, making it a distinguished example of functional foods that bridge authenticity and health benefits.