University of Khartoum

Supplementation of Sudanese Sorghum Bread (Kisra) with pumpkin (Cucurbita spp.) Seed Kernels Flour

Supplementation of Sudanese Sorghum Bread (Kisra) with pumpkin (Cucurbita spp.) Seed Kernels Flour

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Title: Supplementation of Sudanese Sorghum Bread (Kisra) with pumpkin (Cucurbita spp.) Seed Kernels Flour
Author: Hamid, Hiba; I. Mustafa, Abdelmoneim
Abstract: The objectives of this study were to investigate the nutritional value and quality of the sorghum bread (kisra) supplemented with pumpkin seed kernels flour. Proximate analysis of pumpkin seed kernels flour and production of Sudanese sorghum bread (kisra) supplemented with various ratios (5%, 10% and 15%) of pumpkin seed kernels flour were carried out. Energy values, contents of minerals and amino acids were determined for raw flour of pumpkin seed kernels, sorghum flour and their supplemented kisra product. The most significant (P≤0.05) effect of supplemented kisra was the increase in protein content from 10.6% for the control kisra to 12.6%, 14.7% and 16.5% for kisra supplemented with 5%, 10% and 15% pumpkin seed kernels flour, respectively. The contents of crude fiber, ash, moisture and fat of the supplemented sorghum kisra were also increased, but the content of carbohydrate was decreased as a result of supplementation. The replacement of sorghum flour with different ratios of pumpkin seed kernels flour resulted in a concomitant increase in the energy value of the kisra produced. Minerals content significantly (P≤0.05) increased especially K from 17.07mg/100g in control kisra to 18.5, 19.6 and 20.4mg/100g, P from 206.1mg/100g in control kisra to 240.6, 253.6 and 266.8mg/100g and Mg from 9.6mg/100g in control kisra to 11.6, 13.8 and 15.5mg/100g in kisra supplemented with 5%, 10% and 15% pumpkin seed kernels flour, respectively. Amino acids content of kisra supplemented with 5%, 10% and 15% pumpkin seed kernels flour also increased especially lysine from 24.9mg/100g in control kisra to 55.5mg/100g, 58.7mg/100g and 64.1mg/100g protein and thrionine from 38.9mg/100g in control kisra to 56.2mg/100g, 80.9mg/100g and 85.4mg/100g protein, respectively. The sensory evaluation revealed that the supplemented sorghum kisra was highly accepted by the panelists at 10% pumpkin seed kernels flour supplementation. The high amount of protein and minerals especially P, Mg, K and Fe as well as limiting amino acids lysine and thrionine reinforced the usefulness of pumpkin seed kernels flour for supplementation of sorghum flour.
URI: http://khartoumspace.uofk.edu/handle/123456789/9192
Date: 2014-02


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