Nutritional Evaluation of two Sorghum Cultivars Complemented with Wheat and PigeonPea Flours

الموضوعات

زراعة

الملخص

Two sorghum cultivars; namely Tabat and Wad Ahmed, were used in this study, sorghum flour was supplemented with wheat flour and pigeonpea flour by the rate of 10%, 15%, and 20%. The study was conducted to investigate the effect of complementation on nutritional value of the flour of sorghum cultivars. The results showed that addition of both wheat flour and pigeonpea flour to sorghum flour its increased ash, protein and minerals content, but decrease in carbohydrates and anti nutritional factors. Addition of 20% pigeonpea and 10% wheat flour to Tabat flour gave higher protein and ash content, while addition of 10% pigeonpea and 20% wheat flour to the flour of same sorghum cultivar gave lower protein and ash contents compared to that contained 20% pigeonpea and 10% wheat flour. Addition of 20% pigeonpea flour and 10% wheat flour to Wad Ahmed flour gave higher protein, and ash contents, while addition of 10% pigeonpea flour and 20% wheat flour to the flour of same sorghum cultivar gave lower protein and ash contents compared to other Wad Ahmed treatments. Addition of 20% pigeonpea flour and 10% wheat flour to Tabat flour followed by fermentation gave low in vitro protein digestibility and low anti nutritional factors, while addition of 10% pigeonpea flour and 20% wheat flour to Tabat flour followed by fermentation gave highest in vitro protein digestibility compared with other treatments. Addition of 20% pigeonpea flour and 10% wheat flour to Wad Ahmed flour followed by fermentation gave low in vitro protein digestibility and low anti nutritional factors while addition of 10% pigeonpea flour and 20% wheat flour to Wad Ahmed flour followed by fermentation gave highest in vitro protein digestibility and low anti nutritional factors. Local processing of the composite flour decreased the anti nutritional factors, protein and in vitro protein digestibility, and increased ash and minerals content (Ca, Fe) for both cultivars

روابط وملفات

التعريف والنوع

رقم الوثيقة

fe41edf4-5628-4644-92b2-e5e86ddb3eba

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

1632650_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":"الفاضل الفضل بابكر","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"ايمان احمد عبدالله محمد","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

English

المصدر والدورية

اسم المصدر

Nutritional Evaluation of two Sorghum Cultivars Complemented with Wheat and PigeonPea Flours

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

الفاضل الفضل بابكر

الإعداد

ايمان احمد عبدالله محمد

الاقتباسات الببليوغرافية