Downloads: 127 | Views: 317
Research Paper | Food Science | Saudi Arabia | Volume 6 Issue 11, November 2017 | Popularity: 6.8 / 10
Effect of Soaking on Nutritional Value of Sorghum (Sorghum bicolor L)
Lamya Fadlalla Eltayeb Fadlalla Eltayeb, Mashair Ahmed Sulieman Mohamed, Aisha Sheikh Mohamed Fageer
Abstract: This study was carried out to investigate the effect of soaking of sorghum (white Feterita) on chemical composition, total minerals and its availability, phytic acid, in vitro protein digestibility, phytate phosphorus and non phytate phosphorus. sample was purchased from local market in Khartoum. Soaked samples were prepared by soaking in distilled water and 4 % citric acid at room temperature then all samples were sun dried, milled and kept in poly ethylene bags at 40Cfor evaluating. All data were subjected to statistical analysis using (SPSS). The results showed that moisture, lipid and crude fiber contents were decreased significantly (P0.05) compared with the control, while ash, crude protein and available carbohydrates contents were increased significantly (P0.05) compared with the control. Mineral content significantly (P0.05) not affected by Soaking in distilled water and 4 % citric acid except magnesium content which was increased. Minerals availability significantly (P0.05) increased by soaking in 4 % citric acid except potassium availability which was decreased, on the other hand soaking in distilled water significantly (P0.05) decreased the availability of minerals except iron which was increased. The anti-nutritional factor phytic acid was also affected by soaking showing significant (P0.05) reduction from 278.6 (mg/100g) in the control to 250.07 in the sample soaked in distilled water. Phytate phosphorous decreased significantly (P0.05). In conclusion, soaking of feterita enhanced their nutritive value, using 4 %citric acid resulted in higher nutritive value compared with distilled water.
Keywords: sorghum, proximate composition, mineral content, protein digestibility, phytate
Edition: Volume 6 Issue 11, November 2017
Pages: 1360 - 1365
Make Sure to Disable the Pop-Up Blocker of Web Browser
Similar Articles
Downloads: 2 | Weekly Hits: ⮙1 | Monthly Hits: ⮙2
Research Paper, Food Science, Saudi Arabia, Volume 13 Issue 9, September 2024
Pages: 1486 - 1490The Impact of Different Soaking Solutions on Minerals Availability and In Vitro Protein Digestibility of Faba Bean (Vicia faba)
Lamya Fadlalla Eltayeb Fadlalla Eltayeb, Mashair Ahmed Sulieman Mohamed, Aisha Sheikh Mohamed Fageer
Downloads: 6 | Weekly Hits: ⮙1 | Monthly Hits: ⮙1
Research Paper, Food Science, Sierra Leone, Volume 13 Issue 1, January 2024
Pages: 1624 - 1627The Proximate Composition of Flour Made from Soybean, COWPEA, CFO 289 Cassava, Yellow Cassava and CFC00414 CASSAVA
Abibatu Turay Kromah, Sallu Karteh, Amis Cecelia Merchant Nah, Naomi Padmore, Theresa Wilson, Sub Ah Mulbah, Georgiana Allie
Downloads: 53
Research Paper, Food Science, Sri Lanka, Volume 10 Issue 4, April 2021
Pages: 40 - 45Effects of Different Type of Processing Methods on Biochemical Changes of Skipjack Tuna Katsuwonus pelamis
Chandravathany Devadawson
Downloads: 118
Research Paper, Food Science, Sri Lanka, Volume 6 Issue 9, September 2017
Pages: 2002 - 2006Total Phosphorus, Phytate Phosphorus Contents and the Correlation with Amylose in Selected Edible Beans in Sri Lanka
Keerthana Sivakumaran, M. A. Jagath Wansapala, H. M. Theja Herath
Downloads: 119
Research Paper, Food Science, India, Volume 3 Issue 9, September 2014
Pages: 1239 - 1245Effect of Soaking on Functional Properties of Rice Bean-A Review
Manoj Kumar A, Penchalaraju M, Sai Krishna S