University of Khartoum

Characterization of Tannins and Nutritional Value of Sorghum (Sorghum bicolor L. Monech) Supplemented with Soy Protein Concentrate

Characterization of Tannins and Nutritional Value of Sorghum (Sorghum bicolor L. Monech) Supplemented with Soy Protein Concentrate

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Title: Characterization of Tannins and Nutritional Value of Sorghum (Sorghum bicolor L. Monech) Supplemented with Soy Protein Concentrate
Author: Awadelkareem, Amir Mahgoub
Abstract: The study was conducted to investigate chemical composition, mineral profile, tannin content, and effect of cooking on in vitro protein digestibility , and separation and identification of free and bound phenolic acids of Sudanese sorghum cultivar (namly feterita) and Indian sorghum cultivar (namely CSH5).Chemical composition of the two sorghum cultivars was determined. Sudanese cultivar showed high significantly (pX04;0.05) high moisture, ash, protein, and fat while Indian cultivar was significantly higher(PX04;0.05)in fiber and carbohydrate contents. Cupper, calcium, iron, phosphorus, potassium, and sodium were determined for two cultivars. Results revealed that, Sudanese cultivar was significantly higher (PX04;0.05) in cupper, calcium, iron, and sodium while Indian cultivar was significantly higher (PX04;0.05) in phosphorus and potassium content. Tannin content in Sudanese cultivar was significantly (PX04;0.05) higher compared to Indian cultivar. Effect of cooking on in vitro protein digestibility revealed that cooking significantly (PX04;0.05) reduced the in vitro protein digestibility of the two sorghum cultivars. The phenolic acids (PAs) as free and bound form content were separated and identified using high performance liquid chromatography (HPLC) for the two sorghum cultivars. Syringic, ^6;-coummaric, ferulic acid were detected as free form phenolic acids of Indian cultivar while gallic , protocatechuic, gentisic, caffeic, ^6;-coummaric , and furlic acids were detected in free form of Sudanese cultivar. Gallic, protocatechuic , gentisic, and ^6;-coummaric were not detected in free form in Indian cultivar.while syringic acid was not detected in Sudanese cultivar in free form.Indian cultivar contained high caffeic and ferulic acid in free form compared to Sudanese cultivar.Syringic , caffeic, ^6;- coummaric and frrulic acids were detected in bound form in Indian cultivar while gallic, protocatechuic, caffeic, ^6;-coummaric and ferulic acid were detected in bound form in Sudanese cultivar.Gallic, protocatechuic and gentisic acids were not detected in free and bound form in Indian cultivar while ^6;-coummaric acid was only detected in bound form in Indian cultivar.Syringic, caffeic, ^6;-coummaric and ferulic acids content in bound form were high in Indian cultivar than Sudanese cultivar. Generally phenolic acids of the two cultivars exist mostly in bound form .Sodium dodecyl sulphate polyacryl amide gel electrophoresis (SDS-PAGE) was used to compare two native proteins of the two sorghum cultivar. Sudanese cultivar showed much and more intensive bands compared to Sudanese sample. Sudanese cultivar (Feterita) was subjected to further investigations. The main goal of investigation was to produce staple food sorghum to reduce protein –caloric malnutrition specially among children and displaced people in sudan. Effect of supplementation of soy protein concentrate (SPC) on ash, protein, mineral composition(Cu, Ca, Fe, Na, and K), amino acid profile and electrophoretic patterns of their blends was well studied. The protein contents were found to be 14, 68. 25 for Sudanese sorghum flour and soybean protein concentrate (SPC) while protein content for meal one , meal two, and meal three was 18,22, and 26% respectively. No significant difference (PX04;0.05) in terms of the ash content was observed between meal one and meal two, while meal three was significantly different from the tested samples significantly (PX04;0.05). Supplementation of sorghum flour with SPC showed a significant increase in lysine and threonine content, with a slight increase in metheonine level in meal one and two. Electrophoretic patterns of smples indicated the appearance of new bands to all blends as well as intensification of protein bands may be due to the interaction between the two native proteins.
Description: 154 Pages
URI: http://khartoumspace.uofk.edu/handle/123456789/13111
Date: 2015-06-16


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