A note on supplementation of feterita sorghum flour with white bean flour and its effect on sorghum protein quality

Makki, H., Uneversity of Sceince and Technology, Khartoum North . College of Agricultural Studies. Dept. of Food Science and Technology; Berghofer, E., Vienna University,  Vienna  . Institute of Food Technology

A note on supplementation of feterita sorghum flour with white bean flour and its effect on sorghum protein quality

2006

Makki, H., Uneversity of Sceince and Technology, Khartoum North (Sudan). College of Agricultural Studies. Dept. of Food Science and Technology | Berghofer, E., Vienna University, Vienna (Austria). Institute of Food Technology

Changes in Feterita sorghum amino acids profile, protein score and net protein value as well as the ratios of leucine to isoleucine, leucine to lysine and arginine to lysine due to white bean supplementation were studied. The results confirmed that the protein quality of Feterita sorghum is very low as reflected by its low protein score (35%), low net protein value (5.7%) and imbalanced ratios of its amino acids. Supplementation of Feterita sorghum flour with white bean flour had beneficial effects on the quality and quantity of Feterita sorghum protein. Addition of 30% decorticated white bean flour to Feterita sorghum flour (70% extraction rate) overcame lysine deficiency in Feterita sorghum protein, whereas the other essential amino acids were more abundant than is needed for the physiological needs of children as envisaged by the FAOfWHOfUNU. Also, the protein score and the net protein value were increased from 35% and 5.7% in Feterita sorghum flour to 99% and 19 %, respectively. Moreover, the ratios of leucine to isoleucine, leucine to lysine and arginine to lysine were favourably changed to the safety limits predicted by the FAO for preventing the pellagragenic effect of sorghum proteins

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