Mohammed, N.A. and Mohamed Ahmed, I.A. and Babiker, E.E. (2011) Nutritional evaluation of sorghum flour (Sorghum bicolor L. Moench) during processing of injera. International Scholarly and Scientific Research & Innovation, 5 (3). pp. 99-103.
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Abstract
The present study was carried out to evaluate the nutritional value of sorghum flour during processing of injera (unleavened thick bread). The proximate composition of sorghum flour before and after fermentation and that of injera was determined. Compared to the raw flour and fermented one, injera had low protein (11.55%), ash (1.57%) and fat (2.40%) contents but high in fiber content. Moreover, injera was found to have significantly (P ≤ 0.05) higher energy (389.08 Kcal/100g) compared to raw and fermented sorghum flour. Injera contained lower levels of anti-nutritional factors (polyphenols, phytate and tannins) compared to raw and fermented sorghum. Also it was found to be rich in Ca (4.75mg/100g), Fe (3.95 mg/100g), and Cu (0.7 mg/100g) compared to that of raw and fermented flour. Moreover, both the extractable minerals and protein digestibility were high for injera due to low amount of anti-nutrients. Injera was found to contain an appreciable amount of amino acids except arginine and tyrosine.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Cooking, Fermentation, Malt, Protein fractions, Sorghum |
| Subjects: | Crop Improvement |
| Divisions: | UNSPECIFIED |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 30 Dec 2015 07:54 |
| Last Modified: | 30 Dec 2015 07:54 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14131 |
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