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American Journal of Food Technology
  Year: 2015 | Volume: 10 | Issue: 3 | Page No.: 100-108
DOI: 10.3923/ajft.2015.100.108
Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts
Mohammed Adam Yahya Abdualrahman, Ali Osman Ali, Elamin Abdalla Elkhalifa and Haile Ma

Abstract:
This study aimed to evaluate impact of utilization of peanut and bambara groundnuts for improving the nutritive value of Sudanese traditional khemiss-tweria. For this, proximate analysis, mineral, fatty acids and amino acids were studied. The crude protein contents of developed khemiss-tweria improved by 6.16, 49.37 and 53.55% over the control sample. In addition, the contents of calcium, phosphorus, plamitic and oleic acids were increased meanwhile; the contents of iron, zinc, stearic and linoleic acids were reduced as a result of peanut substitution. Furthermore, utilization of sesame seeds and bambara groundnuts in case of kh3 and peanut and bambara groundnuts in case of kh4 improved the contents of calcium, phosphorus, iron, plamitic and oleic acid whilst, decreased the contents of zinc, stearic and linoleic acids compared to control sample. However, the developers khemiss-tweria are superior with respect to arginine, leucine, phenylaline, theronine, valine and total essential amino acids, when compared to FAO/WHO reference pattern. It could be concluded that, the study remarkably developed new types of khemiss-tweria with high contents of crude protein, calcium, phosphorus, iron, plamitic oleic acids and essential amino acids.
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How to cite this article:

Mohammed Adam Yahya Abdualrahman, Ali Osman Ali, Elamin Abdalla Elkhalifa and Haile Ma, 2015. Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts. American Journal of Food Technology, 10: 100-108.

DOI: 10.3923/ajft.2015.100.108

URL: https://scialert.net/abstract/?doi=ajft.2015.100.108

 
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