Evaluation of Nutrient Content of Sorghum Flour Supplemented with Wheat and Pumpkin Seed Flour

الموضوعات

زراعة

الملخص

Two sorghum cultivars; namely Tabat and Wad Ahmed, were used inthis study. Sorghum flour was supplemented with 10%, 15%, and 20%, ofwheat flour and flour of pumpkin seeds. The study was conducted to investigatethe effect of supplementation on nutritional value of sorghum cultivars. Theresults showed that addition of both wheat flour and pumpkin flour increasedash, protein, mineral, fiber and fat but decreased carbohydrates and phytic acidcontents. Addition of 20% pumpkin flour and 10% wheat flour to Tabat cultivargave high protein and ash content, while addition of 10% pumpkin flour and20% wheat flour to the flour of the same cultivar gave low protein and ashcontents compared to the one containing 20% pumpkin flour and 10% wheatflour. Addition of 20% pumpkin flour and 10% wheat flour to Wad Ahmedcultivar gave high protein, fat and fiber contents, while addition of 10%pumpkin flour and 20% wheat flour to the same cultivar gave low protein, fatand fiber contents compared to other Wad Ahmed treatments. Addition of 20%pumpkin flour and 10% wheat flour to Tabat followed by fermentation (24hours) gave low in vitro protein digestibility and low anti nutritional factors,while addition of 10% pumpkin flour and 20% wheat flour to Tabat followed byfermentation gave high in vitro protein digestibility. Addition of 20% pumpkinflour and 10% wheat flour to Wad Ahmed followed by fermentation gave lowin vitro protein digestibility and low anti nutritional factors, while addition of10% pumpkin flour and 20% wheat flour to Wad Ahmed followed byfermentation gave high in vitro protein digestibility and low anti nutritionalfactors. Local processing of the composite flour decreased the anti nutritionalvifactors, protein and in vitro protein digestibility, and increased ash and mineralcontents for both cultivars.

روابط وملفات

التعريف والنوع

رقم الوثيقة

f9e75a3c-ba68-411f-8a5e-48a4d5d303c5

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf image

أسماء الملفات

f9e75a3c-ba68-411f-8a5e-48a4d5d303c5_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":"Elfadil Elfadl Babiker","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Mayada Alias Mustafa","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

English

المصدر والدورية

اسم المصدر

Evaluation of Nutrient Content of Sorghum Flour Supplemented with Wheat and Pumpkin Seed Flour

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

Elfadil Elfadl Babiker

الإعداد

Mayada Alias Mustafa

الاقتباسات الببليوغرافية