American Journal of Food Science and Health
Articles Information
American Journal of Food Science and Health, Vol.1, No.3, Aug. 2015, Pub. Date: Jul. 28, 2015
Effect of Supplementation and Processing on Amino Acids Composition and Score of Pearl Millet Flour
Pages: 86-91 Views: 1164 Downloads: 528
Authors
[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.
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.
Keywords
Supplementation, Amino Acid, Chemical Score, Cooking, Fermentation, Fenugreek Seed, Millet
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