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Biochemical Characteristics of Sorghum (Sorghum bicolor L. Moench) Flour Supplemented with Cluster Bean (Cyamopsis tetragonolaba L.): Influence of Fermentation and/or Cooking

Author(s): Hayat Z. Elbashir | AbdelMoniem | I. Mustafa | Abdullahi H. El-Tinay | Elfadil E. Babiker

Journal: Journal of Biological Sciences
ISSN 1727-3048

Volume: 8;
Issue: 4;
Start page: 722;
Date: 2008;
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Keywords: Fermentation | supplementation | sorghum | cluster bean | protein fractions | amino acids

The aim of the present study is to investigate the effect of cluster bean supplementation followed by fermentation and cooking on biochemical characteristics of sorghum cultivars flour. Two Sudanese sorghum cultivars (Dabar and WadAhmed) were supplemented with cluster bean. The flour of the two cultivars and supplements were fermented for different periods of time and then cooked. The proximate composition of the cultivars flour and cluster bean showed that the protein was found to be 8.36, 9.76 and 44.65% for Dabar, WadAhmed and cluster bean, respectively. Fermentation of the cultivars flour for different periods of time significantly (p
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