Nutritional Evaluation of two Sorghum Cultivars Complemented with Wheat and PigeonPea Flours

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Date
2015-06-15
Authors
Eman Ahmed Abdalla, Mohamed
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UOFK
Abstract
Two sorghum cultivars; namely Tabat and Wad Ahmed, were used in this study, sorghum flour was supplemented with wheat flour and pigeonpea flour by the rate of 10%, 15%, and 20%. The study was conducted to investigate the effect of complementation on nutritional value of the flour of sorghum cultivars. The results showed that addition of both wheat flour and pigeonpea flour to sorghum flour its increased ash, protein and minerals content, but decrease in carbohydrates and anti nutritional factors. Addition of 20% pigeonpea and 10% wheat flour to Tabat flour gave higher protein and ash content, while addition of 10% pigeonpea and 20% wheat flour to the flour of same sorghum cultivar gave lower protein and ash contents compared to that contained 20% pigeonpea and 10% wheat flour. Addition of 20% pigeonpea flour and 10% wheat flour to Wad Ahmed flour gave higher protein, and ash contents, while addition of 10% pigeonpea flour and 20% wheat flour to the flour of same sorghum cultivar gave lower protein and ash contents compared to other Wad Ahmed treatments. Addition of 20% pigeonpea flour and 10% wheat flour to Tabat flour followed by fermentation gave low in vitro protein digestibility and low anti nutritional factors, while addition of 10% pigeonpea flour and 20% wheat flour to Tabat flour followed by fermentation gave highest in vitro protein digestibility compared with other treatments. Addition of 20% pigeonpea flour and 10% wheat flour to Wad Ahmed flour followed by fermentation gave low in vitro protein digestibility and low anti nutritional factors while addition of 10% pigeonpea flour and 20% wheat flour to Wad Ahmed flour followed by fermentation gave highest in vitro protein digestibility and low anti nutritional factors. Local processing of the composite flour decreased the anti nutritional factors, protein and in vitro protein digestibility, and increased ash and minerals content (Ca, Fe) for both cultivars
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76page
Keywords
Nutritional Evaluation of two Sorghum Cultivars, Complemented with Wheat and PigeonPea Flours
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