Nour, A.A.M. and Ahmed, I.A.M. and Babiker, E.E. and et al, . (2015) Effect of Supplementation and Processing on Amino Acids Composition and Score of Pearl Millet Flour. American Journal of Food Science and Health, 1 (3). pp. 86-91.
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Abstract
The present study was carried out to investigate the effect of supplementation of millet flour with fenugreek defatted seeds flour (FDSF) followed by processing on amino acids composition and score. All data were subjected to statistical analysis, each determination was carried out and analyzed in triplicate and figures were then averaged. The results showed that supplementation with 5, 10 and 15% FDSF increased the amino acids except alanine and glycine. The amino acids leucine, lysine, methionine, phenylalanine, aspartic acid, glutamic acid, tyrosine and proline of the flour supplemented with 10% FDSF were increased after 8h fermentation, while others were decreased, but after 16h fermentation all amino acids were decreased, except alanine and glycine. The amino acids lysine, methionine, glutamic acid, tyrosine and proline of 10% FDSF and 8h fermented dough were decreased after cooking, but the others were increased. The majority of the amino acids scores of supplemented flour were increased after cooking of fermented dough. The chemical scores of the essential amino acid of pearl millet were fluctuated after supplementation and processing.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Supplementation, Amino Acid, Chemical Score, Cooking, Fermentation, Fenugreek Seed, Millet |
| Author Affiliation: | Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan |
| Subjects: | Plant Protection |
| Divisions: | Millet |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 12 Jan 2016 04:01 |
| Last Modified: | 12 Jan 2016 04:01 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14156 |
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