University of Khartoum

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

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

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Title: Evaluation of Nutrient Content of Sorghum Flour Supplemented with Wheat and Pumpkin Seed Flour
Author: Mayada Alias, Mustafa
Abstract: Two sorghum cultivars; namely Tabat and Wad Ahmed, were used in this study. Sorghum flour was supplemented with 10%, 15%, and 20%, of wheat flour and flour of pumpkin seeds. The study was conducted to investigate the effect of supplementation on nutritional value of sorghum cultivars. The results showed that addition of both wheat flour and pumpkin flour increased ash, protein, mineral, fiber and fat but decreased carbohydrates and phytic acid contents. Addition of 20% pumpkin flour and 10% wheat flour to Tabat cultivar gave high protein and ash content, while addition of 10% pumpkin flour and 20% wheat flour to the flour of the same cultivar gave low protein and ash contents compared to the one containing 20% pumpkin flour and 10% wheat flour. Addition of 20% pumpkin flour and 10% wheat flour to Wad Ahmed cultivar gave high protein, fat and fiber contents, while addition of 10% pumpkin flour and 20% wheat flour to the same cultivar gave low protein, fat and fiber contents compared to other Wad Ahmed treatments. Addition of 20% pumpkin flour and 10% wheat flour to Tabat followed by fermentation (24 hours) gave low in vitro protein digestibility and low anti nutritional factors, while addition of 10% pumpkin flour and 20% wheat flour to Tabat followed by fermentation gave high in vitro protein digestibility. Addition of 20% pumpkin flour and 10% wheat flour to Wad Ahmed followed by fermentation gave low in vitro protein digestibility and low anti nutritional factors, while addition of 10% pumpkin flour and 20% wheat flour to Wad Ahmed followed by fermentation gave high in vitro protein digestibility and low anti nutritional factors. Local processing of the composite flour decreased the anti nutritional vi factors, protein and in vitro protein digestibility, and increased ash and mineral contents for both cultivars.
Description: 98 page
URI: http://khartoumspace.uofk.edu/handle/123456789/12679
Date: 2015-06-15


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