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Articles by Abdullahi H. ELTinay
Total Records ( 2 ) for Abdullahi H. ELTinay
  Mashier A. Sulieman , Mohamed M. ElTyeb , Mohamed A. Abbass , Elkhalil E.A. Ibrahim , Elfadil E. Babiker and Abdullahi H. ElTinay
  The study was conducted to evaluate changes during germination in chemical composition, phytic acid, phytase activity and total and extractable minerals of lentil cultivars. Three Sudanese lentil cultivars (Rubatab, Nadi and Selaim) were germinated for 3 and 6 days. The germinated seeds were dried and milled. Proximate composition, phytic acid content, phytase activity and hydrochloric acid (HCl) extractability of minerals were determined. During germination crude fat and fiber increased, whereas nitrogen free extract (NFE) and food energy decreased. Phytic acid content decreased significantly (p≤0.05) with an increase in germination time. Germination resulted in a decrease in total phytate phosphorous with correspondingly marked increase in non-phytate phosphorus. Total and extractible minerals (P, Ca, Fe, Mg, Cu and Zn) were positively correlated with duration of germination except Cu and Zn. Germination for 3 days increased phytase activity significantly (p≤0.05) for all cultivars. Phytase activity of Rubatab cultivar continued to increase up to 6 days of germination, however, for Nadi and Selaim cultivar it slightly decreased. In order to obtain lentil seeds with high phytase activity, low phytic acid and high mineral extractibility, germination process for more than 3 days is recommended.
  Fatima S , Ibrahim , Elfadil E. Babiker , Nabila E. Yousif and Abdullahi H. ELTinay
  Changes in pH, titrable acidity, protein, non-protein nitrogen, total soluble solids, protein fractions and in vitro protein digestibility were investigated during fermentation and/or supplementation of sorghum flour with whey protein. The pH of the fermenting material was decreased sharply with a concomitant increase in the titratable acidity. The total soluble solids increased with progressive fermentation time. The crude protein and. non-protein nitrogen were increased with fermentation time. The albumin plus globulin fraction was increased significantly (P = 0.05) during the first 8 h of fermentation. Other fractions contents were observed to fluctuate during fermentation time. Supplementation of the cultivar flour with whey protein greatly increased the protein content as well as albumin plus globulin fraction while other fractions were significantly decreased. The in vitro protein digestibility was significantly (P = 0.05) improved during fermentation time and even after supplementation. Sensory evaluation of local processing methods of sorghum products (Kisra, Asida and Nasha) before and after supplementation showed no difference between the supplemented samples and the control ones as judged by trained panelists.
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