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Nutritional Evaluation and Physiochemical Properties of Boiled and Fried Tree Locust

Author(s): Nafisa M. El Hassan | Sara Y. Hamed | Amro B. Hassan | Mohamed M. Eltayeb | Elfadil E. Babiker

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 7;
Issue: 2;
Start page: 325;
Date: 2008;
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Keywords: Locust | boiled | frying | roasting | antinutritional factors | protein digestibility | mineral extractability

The proximate composition and the levels of antinutritional factors, protein digestibility, minerals extractability and physiochemical properties of boiled and fried locust flour consumed in Sudan were determined. Results showed that during processing the proximate composition fluctuated for both samples with a maximum protein content of 67.75% and 66.24% for fried and boiled locust flour, respectively. Fried locust flour contained significantly (p
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