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Journal of Biological Sciences

Year: 2008 | Volume: 8 | Issue: 4 | Page No.: 722-729
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Authors

Hayat Z. Elbashir

AbdelMoniem

I. Mustafa

Abdullahi H. El-Tinay

Elfadil E. Babiker

Keywords

Research Article

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

Hayat Z. Elbashir, AbdelMoniem, I. Mustafa, Abdullahi H. El-Tinay and Elfadil E. Babiker
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<=0.05) changed the titratable acidity, non protein nitrogen, crude protein and the dry matter for both cultivars. The protein digestibility of the cultivars flour and supplements was significantly (p<=0.05) increased with fermentation time even after cooking. The protein fractions contents of the flour before and after cooking and that of the supplements were fluctuating for both cultivars. Lysine content of the cultivars flour was significantly (p<=0.05) increased with fermentation time even after supplementation. However, other amino acids contents were fluctuating with fermentation time before and after supplementation for both cultivars.
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How to cite this article

Hayat Z. Elbashir, AbdelMoniem, I. Mustafa, Abdullahi H. El-Tinay and Elfadil E. Babiker, 2008. Biochemical Characteristics of Sorghum (Sorghum bicolor L. Moench) Flour Supplemented with Cluster Bean (Cyamopsis tetragonolaba L.): Influence of Fermentation and/or Cooking. Journal of Biological Sciences, 8: 722-729.

DOI: 10.3923/jbs.2008.722.729

URL: https://scialert.net/abstract/?doi=jbs.2008.722.729

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