University of Khartoum

Nutritional Value of Decorticated and Undecorticated Tartar (Sterculia setigera) Seed Cake

Nutritional Value of Decorticated and Undecorticated Tartar (Sterculia setigera) Seed Cake

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Title: Nutritional Value of Decorticated and Undecorticated Tartar (Sterculia setigera) Seed Cake
Author: Mohmmed, Shimaa Hassan Mohmmed
Abstract: This study was conducted to evaluate the chemical composition and nutritional value of the decorticated and undecorticated tartar (Sterculia setigera) seed cake. The seeds were obtained from Forest Research Center ELdamazin Blue Nile State - Alazazh Forest. The seeds were divided into two portions, one portion was decorticated (hundred grams) and the other portion (hundred grams) was left undecorticated. Then both decorticated and undecorticated tartar seeds were defatted, using cold extraction by hexane. The defatted residue were dried, milled and used for further analysis, proximate analysis, minerals content, protein fractions, protein digestibility and antinutritional factors were carried out for both decorticated and undecorticated seed cake. The results revealed that the decorticated of tartar seed cakes significantly (P≤ 0.05) increased the protein content from 36.05% to 37.77%, the oil content from 1.94% to 4.27% and the carbohydrates from 21.25%to 30.02%. On the hand decortications of tartar seed cakes significantly (P≤ 0.05) and fibre content from 29.35% to 18.20%. However no significantly (P≤ 0.05) difference in ash content was observed when compared of both decorticated and undecorticated seed cake. Decorticated seed cake had significantly (P≤ 0.05) higher values for the minerals (Mg 777.42─281.45, K 622.52─ 62.81, Mn 27.15─6.84, Fe 26.48─3.58 and Zn 8.32─4.63mg/100g) in decorticated and undecorticated seed cake, respectively. However, Ca, P, Na, Pb and Cu were higher in undecorticated than the decorticated seed cake. Albumin (52.00%) was the major protein fraction for decorticated tartar seed cake, while globulin (68.68%) was major protein fraction for undecorticated seed cake. The glutelin (19.58%) of the decorticated seed cake was significantly (P≤ 0.05) higher than the undecorticated seed cake (8.82%). There was no significantly difference (P≤ 0.05) in prolamin content of the decorticated and undecorticated seed cake. Decortication significantly (P≤ 0.05) increased protein digestibility of tartar seed cake from 77.69% to 84.90%, and highly significantly (P≤ 0.05) decreased the tannin from 35.95 to 2.48mg/100g, the phytate from 66.08 to 4.47mg/100g and polyphenols (67.07)mg/100g in un-decorticated seed cake to tannin (2.48), phytate (4.47) and the polyphenols from 66.07to 29.35mg/100g in decorticated seed cake. Commonly, decorticated tartar seed cake is a better in protein content, carbohydrates, protein digestibility and some mineralscompared with undecorticated seed cake. Generally, decorticated tartar seed cake exhibited high protein content, protein digestibility and minerals namely (K, Mg, Fe, Mn and Zn), and can be used in food formulation and fortification.
URI: http://khartoumspace.uofk.edu/123456789/25842


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