A comparison between a traditional and an advanced decortication method on the nutrients of sorghum (Sorghum bicolor L. Moench) grains
2006
Ali, A.M., Food d Processing Research Centre, Shambat, Khartoum (Sudan) | El Faki, A.E., University of Science and Technology, College of Agricultural Studies (Sudan). Dept. Food Science and Technology
Two Sudanese cultivars, Tetron and Hageen, obtained from the local market (Khartoum North) were carefully cleaned and decorticated either by the traditional method (Dec. 1) or by using Schule machine (Dec. 2). The former method resulted in extraction rates of 88.0% and 86.3% for Teteron and Hageen, respectively while the latter in 83.5% and 86.7%, respectively. Flours from decorticated and whole meal samples were investigated for their proximate composition, mineral content and antinutritional factors (tannins and phytic acid). Decortication significantly (P~0.05) reduced the amounts of protein, ash, fat, fiber, estimated minerals, tannins and phytic acid but significantly increased (P:::O.05) the amount of carbohydrates. There were significant differences between the two methods on some of the parameters investigated but not a specific trend (:i:) to recommend either as best for application to obtain the best product. However, the Schule method is recommended for pilot scale production while the traditional method for home-scale one
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