Supplementation of sorghum with chickpea and nutritional evaluation
2008
Fadlallah, O.E.
In this study sorghum (Sorghum bicolor L.) Tabat cultivar, obtained from Food Research Center and chickpea (Cicer arietinum) Shendi cultivar, obtained from Alhodieba Research Station. Sorghum was supplemented with 15 and 30% chickpea flour. Sorghum flour and sorghum supplemented with chickpea flour were fermented at 35 deg C for 0, 4, 8, 12, 16, 20 and 24 h. Change in these samples was studied the pH of all sample decreased during fermentation and their titratable acidity was also observed to increase. The total soluble solids showed an initial increase at the commencement of fermentation followed by a decrease towards the end of fermentation. The protein content of the chickpea supplemented sample showed highly significant (P0.05) increase in protein content. Supplementation and fermentation were found to improve the in vitro protein digestibility of sorghum. Effect cooking following fermentation for 0, 8, 16, 24 h for sorghum and sorghum supplemented with 15 and 30% chickpea flour was determined. Change in protein and in vitro protein digestibility were studied. Cooking following fermentation was found to cause significant (P 0.05) decrease in the in vitro protein digestibility. Amino acid content was determined for 0, 8, 16, 24 h for fermented and cooked sorghum and sorghum supplemented sample. Supplementation was found to increase the lysine and therionine content. Cooking flowing fermentation decreases the lysine, isoleucine, valine and sulfur containg amino acids
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