Microbial count and amino acids profile of Gurasa as affected by addition of pearl millet and cowpea

Barde, A. and Badau, M.H. and Agbara, G.I. and Adam, F.M. (2018) Microbial count and amino acids profile of Gurasa as affected by addition of pearl millet and cowpea. International Journal of Food Science and Nutrition, 3 (4). pp. 24-29.

[img]
Preview
 PDF (This is an Open Access Artical) - Published Version
| Preview

Abstract

A 3x4x2 factorial design comprising 3 wheat cultivars, 4 levels of pearl millet substitution and 2 levels of cowpea that yielded 24 experimental group in addition to a 100% commercial wheat flour sample were employed for gurasa production. The microbiological quality and Amino acid profile of the different formulations of the gurasa was determined using applied bio systems PTH amino acid analyzer. Samples of gurasa produced from wheat, pearl millet (SOSAT) and cowpea composites of 56:14:30, 49:21:30) and 42:28:30 showed significant increase in lysine content (3.52% to 5.30%) when compared with A100 (100%Wheat Atilla), C100 (100% Wheat Certia), S100 (100% Wheat Seri-M82) and control. Gurasa produced from the blends of local wheat cultivars, millet and cowpea increased the protein content as well as lysine (essential amino acid) that can satisfy the dietary requirement of human, especially for local consumers.

Item Type: Article
Uncontrolled Keywords: Wheat, gurasa, pearl millet, cowpea, amino acid
Author Affiliation: Department of Food Science and Technology, Kano University of Science and Technology, Wudil, P. M. B, Kano, Nigeria
Subjects: Food Security/Food Production/Nutrition
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 18 Jan 2019 10:59
Last Modified: 18 Jan 2019 10:59
URI: http://eprints.icrisat.ac.in/id/eprint/15778

Actions (login required)

View Item View Item
EPrints Logo
eprints is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.