[01] Azhari A. Mohammed Nour, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan. [02] Isam A. Mohamed Ahmed, Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan. [03] Elfadil E. Babiker, Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Saudi Arabia. [04] Mohamed AE. M. Ibrahim, Department of Public Health, Faculty of Public and Environmental Health, University of Khartoum, Khartoum, Sudan. [05] Waled A. Mohammed Ahmed, Nursing Department, Faculty of Applied Medical Sciences, Albaha University, Saudi Arabia.

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.

Supplementation, Amino Acid, Chemical Score, Cooking, Fermentation, Fenugreek Seed, Millet

[01] Mohammed, E.A.(2010). Impact of dehulling followed by irradiation and refrigeration on nutritional quality and sensory of millet (Pennisetum glaucum L.). Ph.D. Thesis, Faculty of Agriculture, University of Khartoum, Sudan. [02] FAO, (1995). Sorghum and millets in human nutrition. (FAO Food and Nutrition Series, No. 27). Food and Agriculture Organization of the United Nations, Rome, Italy. [03] Annan, N.T. and Plahar, W.A. (1992). Developmentand quality evaluation of a soya fortified Ghananian weaning food. United Nation University Press. Anti-microbial effect of several isothiocyanates on Helicobacterpylori. Planta. [04] Elia,M. (2005). “Nutrition”. In Clinical Medicine,4^th edition. P. Kumar, and M.Clark (End). W.B. Saunders ltd. USA. UK. Pp229-264. [05] Schultz, R.M. (1986). Proteins I: composition and structure. In: Devlin, T.M. (ed), Textbook of Biochemistry with clinical correlation 8^th pp. 28-72. John wiley and Sons, Inc.El Nasri, N.A. (2006). Physico-chemical properties of fenugreek(Trigonella Foneum graecium) seed protein. M.Sc Thesis, Faculty of Agriculture, University of Khartoum, Sudan. [06] Losso, J.N., Holiday, D.L., Finley, J. W., Greenway, F.L., Martin, R.J., et al.(2009). Fenugreek bread: A treatment for diabetes mellitus. J. Medicinal Food 12(5): 1046. [07] Khalil, H. and Mansour, E.H.(1995).The effect of cooking ,autoclaving andgermination on the nutritional quality of faba beans. J. Food Chem. 54,177-182. [08] Onyango, C, Noetzold, H, Bley, T and Henle, T.(〖2004〗^a). Proximate composition and digestibility of fermented and extruded uji from maize- finger millet blend. Lebensm. Wiss. U. Technol. 37: 827-832. [09] Elfaki, A.F. Dirar, H.A., Collins, M.A. and Harper, D.B.(1991). Biochemical and microbial investigation of sidga. A Sudanese fermented food derived from sesame oil seed cake-J. Sci. Food Agric., 57:351-365. [10] Osman, N.M. (2009). Nutritional evaluation of processed kawal (Cassia obtusifolia) as influenced by origin and Residual Anti-nutritional factors. Ph.D. Thesis, Faculty of Agriculture, University of Khartoum, Sudan. [11] Moore, S and Stain, W.H. (1963). Chromatographic amino acids determination by use of automatic recording equipment. Methods. Enzymol, 63: 819-831. [12] Gomez, K.A. and Gomez, A.H. (1984). Statistical Procedures for Agricultural Research. 2nd ed. John Wiley and Sons Inc. New York. U.S.A. P68. [13] Liardon, R. and Hurrell, R.F. (1983).Amino acid racemization in heated and alkali-treated proteins .J. Agric. Food Chem., 31:432-437. [14] Awadelkareem, A.M. (2008). Characterization of tannins and nutritional value of sorghum (sorghum bicolor L. Monech) supplemented with soy protein concentrate. Ph.D. thesis, Faculty of Agriculture, University of Khartoum, Sudan. [15] FAO/WHO/UN,(1985). Energy and protein Requirements. WHO Tech. Series; No. 724.Wold Hold Health Organization, Geneva, Switzerland. [16] Friedman, M, Zahnely, J, Masters, P.M (1981). Relation between invitro digestibility of casein and its content of lysinoalanine and D-amino acids"J.Food.Sic.,46,127.