University of Khartoum

Effect Of Processing Of Maize (Zea Mays L.) And Lentil (Lens Culinaris) On Antinutrients And Availability Of Protein, Starch And Minerals

Effect Of Processing Of Maize (Zea Mays L.) And Lentil (Lens Culinaris) On Antinutrients And Availability Of Protein, Starch And Minerals

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Title: Effect Of Processing Of Maize (Zea Mays L.) And Lentil (Lens Culinaris) On Antinutrients And Availability Of Protein, Starch And Minerals
Author: Abed Elhady, Awada Saeed Hassan
Abstract: Maize (Zea mays linnaus) cultviar, Mugtama 45 and lentil (lens culinaris) were used in this study to investigate the effect of local processing methods on anti-nutritional factors, protein, starch and mineral availability. The processing methods used were observed to reduce anti-nutritional factors (phytic acid, tannins and polyphenols). However reduction was greatly increased when seeds were fermented or cooked after fermentation than cooking alone. It was observed that fermentation improves the nutritional quality of maize. It was found that moisture content of maize was ranged from 1.65 to 6.57% while for lentil from1.87 to 4.4%. Most local processing methods improved protein, starch and minerals bioavailability for both maize and lentil. Cooking increased IVPD of maize to35.3% and lentil to 96.1%. Also increase IVSD of maize to 33.89% and lentil to 83.62%. Cooking also increased mineral availability for both seeds, for maize it was increased with maximum values of 44.9%, 34.18%, 53.46%,45.5%, 92.65% and 15.41% for Ca, Na, K, Fe, Mn and Zn respectively while for lentil it was 43.72%, 32.6%, 84.1%, 58.31%, 96.61% and 32.99%, for minerals respectively. Fermentation of maize dough increased IVPD to 75.23%, IVSD to 65.73% and mineral availability to 26.27%, 81.81%, 51.13%, 94.08% and 53.67% for Ca, Na, K, Fe, Mn and Zn respectively. Cooking after fermentation of maize dough (kisra) was more effective in increasing IVPD, IVSD and mineral bioavailability. The IVPD increased to 75.73%, IVSD to 72.87% and mineral availability increased to 45.19%, 81.37%, 74.61%, 94.38% and 62.63% for minerals respectively.
Description: March, 2005
URI: http://khartoumspace.uofk.edu/handle/123456789/10933
Date: 2015-05-17


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