American Journal of Food Science and Health
Articles Information
American Journal of Food Science and Health, Vol.1, No.3, Aug. 2015, Pub. Date: Jun. 24, 2015
Effect of Supplementation and Cooking on in vitro Protein Digestibility and Anti-Nutrients of Pearl Millet Flour
Pages: 69-75 Views: 1597 Downloads: 769
Authors
[01] Azhari A. Mohammed Nour, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan, Now: Al baha University, Saudi, Arabia.
[02] Isam A. Mohamed Ahmed, Departmentof Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan.
[03] Elfadil E. Babiker, Department of Food Science and Technology, Faculty of Agricultural science, King Saud University, King Saudi Arabia, Riyadh.
[04] Mohamed A. E. M. Ibrahim, Department of Public Health, Faculty of Public and Environmental Health, University of Khartoum, Khartoum, Sudan, Now: Al baha University, Saudi, Arabia.
Abstract
Millet flour was supplemented with different levels (5, 10 and 15%) of Moringa seeds flour (MSF) or fenugreek defatted seeds flour (FSF). The effect of supplementation and cooking on anti-nutrients and in vitro protein digestibility was investigated. Supplementation of millet flour with 5, 10 and 15% MSF or FSF significantly (P ≤ 0.05) increased the anti-nutritional factors (phytic acid and total polyphenols) and in vitro protein digestibility of millet flour. Cooking of millet flour with or without MSF or FSF decreased the anti-nutritional factors, protein content and in vitro protein digestibility.
Keywords
Digestibility, Supplementation, Anti-Nutritional Factors, Phytic Acid, Tannin, Polyphenols, Cooking, Moringa, and Fenugreek
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