University of Khartoum

A Note on the Effect of Cysteine or Papain Pretreatment on the Digestibility of Sorghum Flour Batter and Bread (Kisra)

A Note on the Effect of Cysteine or Papain Pretreatment on the Digestibility of Sorghum Flour Batter and Bread (Kisra)

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Title: A Note on the Effect of Cysteine or Papain Pretreatment on the Digestibility of Sorghum Flour Batter and Bread (Kisra)
Author: Elkhalifa, A.O.; El Tinay, A.H.
Abstract: A study was carried out to find out the effect of addition of cysteine or papain to sorghum flour on the digestibility of protein and starch of Kisra. The results indicated an increase in the digestibility of both protein and starch in the three types of Kisra, i.e., control, cysteine- treated and papain-treated flour. The increase was more in the treated samples than in the traditional one. The results of the feeding experiments on rats indicated that the control Kisra had higher protein efficiency ratio than the other two.
Description: Page(s): 10 (1),136-142, 12 Ref.
URI: http://hdl.handle.net/123456789/2046
Date: 2002


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