Abstract:
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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. |