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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 7 | Page No.: 988-992
DOI: 10.3923/pjn.2009.988.992
 
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Effect of Cooking and Drum Drying on the Nutritive Value of Sorghum-Pigeon Pea Composite Flour
Mazaher Abd-El-Rahim Mohammed, Hattim Makki Mohamed Makki and Abd-El-Moneim Ibrahim Mustafa

Abstract:
The study was conducted to evaluate changes during cooking and drum drying on the chemical composition, amino acids composition, amino acids scores and digestibility of sorghum-pigeon pea composite flour. Both cooking and drum drying in the presence of 1% ascorbic acid were found to improve the energy value of the final products and the in-vitro protein digestibility of sorghum-pigeon pea composite flour significantly (p<0.05). In fact, drum drying without pre-cooking slightly increased the protein digestibility of the composite flour from 76-77%, while pre-cooking before drum drying of the composite flour increased the protein digestibility of the drum-dried product to about 80%. Drum drying after pre-cooking reduced lysine and methionine levels by 3.5 and 22.5%, respectively. Also, drum drying significantly (p<0.05) decreased the fat content in the two drum dried products (with or without pre-cooking). Moreover, drum drying without pre-cooking increase the ash content while the ash decreased when sorghum-pigeon pea composite flour was drum dried after cooking.
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How to cite this article:

Mazaher Abd-El-Rahim Mohammed, Hattim Makki Mohamed Makki and Abd-El-Moneim Ibrahim Mustafa, 2009. Effect of Cooking and Drum Drying on the Nutritive Value of Sorghum-Pigeon Pea Composite Flour. Pakistan Journal of Nutrition, 8: 988-992.

DOI: 10.3923/pjn.2009.988.992

URL: https://scialert.net/abstract/?doi=pjn.2009.988.992

 
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