
	American Journal of Food Technology
	Year: 2012 \| Volume: 7 \| Issue: 7 \| Page No.: 420-428 DOI: 10.3923/ajft.2012.420.428

Effect of Full and Partial Substitution of Sesame Seeds with Bambara Groundnuts and Peanuts on the Quality of Sudanese Traditional Food (Khemiss-tweria)

M.A.Y. Abdualrahman and A.O. Ali

Abstract: In this study, de-hulled Bambara groundnuts and peanuts flours were used for full and partial substitution of sesame seeds in production of khemiss-tweria. The proximate analysis of de-hulled Bambara groundnuts flour, peanuts, sesame seeds and pearl millet flour were conducted. The chemical analysis of control and developed khemiss-tweria indicated that the contents of moisture and ash ranged between 4.00±0.03 to 4.28±0.04% and 2.50±0.01 and 4.86±0.04%, respectively, while the contents of protein, fat, crude fiber and carbohydrate ranged from (15.06±0.02 to 24.19±0.03%) (6.69±0.03 to 10.88±0.02%) (2.12±0.03 to 2.50±0.01%) and (62.27±0.02 to 68.40±0.01%), respectively. On the other hand, the in vitro protein digestibility ranged from (75.52±0.02 to 93.16±0.04%). The most significant effect of de-hulled Bambara groundnuts flour and peanuts addition, in production of khemiss-tweria was the improvement of protein quality. Khemiss-tweria made from millets bread and peanuts had the highest in vitro protein digestibility. The sensory analysis of the different types of khemiss-tweria revealed that there was a significant differences in colour while there were no significant differences between the various types of khemiss-tweria products. However, peanuts gave higher scores to the khemiss-tweria whereby peanuts fully replaced sesame seeds than the products made from other blends.

PDF Fulltext XML References Citation Report Citation

RELATED ARTICLES:

•	Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts

•	Proximate Analysis and Physico-Chemical Properties of Groundnut (Arachis hypogaea L.)

•	Production, Chemical and Sensory Properties of Ogi from Different Pearl Millet Varieties

How to cite this article:

M.A.Y. Abdualrahman and A.O. Ali, 2012. Effect of Full and Partial Substitution of Sesame Seeds with Bambara Groundnuts and Peanuts on the Quality of Sudanese Traditional Food (Khemiss-tweria). American Journal of Food Technology, 7: 420-428.

DOI: 10.3923/ajft.2012.420.428

URL: https://scialert.net/abstract/?doi=ajft.2012.420.428

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		FSTA
		Google Scholar

Science Alert