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Articles by Abdullahi H. El Tinay
Total Records ( 5 ) for Abdullahi H. El Tinay
  Samia M. Abdelrahman , Hagir B. ELmaki , Wisal H. Idris , Elfadil E. Babiker and Abdullahi H. EL Tinay
  In this study four pearl millet cultivars Ashana, Dahabaya, Dembi, GB-87-35, were investigated. Results showed that pearl millet contained 1.6-2.3% ash and 11.4-13.0% protein. Pearl millet cultivars were very rich in major mineral specially P. Trace minerals were also high for all cultivars specially Fe content. HC1-extractability of minerals (as an index of their bioavailability) varied between the cultivars and type of mineral as well as antnutritional factors contents. Phytic acid content ranged from 969.3 to 1101.0 mg/100 g and polyphenol ranged from 306.7 to 669.4 mg/100 g. Cooking was found to reduce antinutritional factors contents and caused a slight increase in mineral content while bioavailability was significantly (p#0.01) improved for all minerals investigated. Germination for 2, 4 and 6-days significantly (p#0.01) decreased major and trace (except Cu and Co) minerals contents. Bioavailability of all minerals was significantly (p#0.01) improved throughout the germination time.
  Wisal H. Idris , Samia M. AbdelRahman , Hagir B. ELMaki , Elfadil E. Babiker and Abdullahi H. EL Tinay
  Sorghum (Sorghum biocolor) also known as ‘Dura’ in Sudan is a source of carbohydrate, protein and mineral that is comparable to other common cereal grains. However, antinutrients like phytate and tannins reduce the nutrient bioavailability, which can be improved by suitable processing methods such as germination, fermentation and cooking. In our study, sorghum cultivars (Wad Ahmed and Tabat) were germinated for different periods (24, 48 and 96 h), fermented for different period of time up to 14 h (2 h interval) and then cooked. Major changes in phytate occurred during germination (96 h) and in tannin occurred after the germinated or fermented flour was cooked. The reduction in phytate content accompanied by increase in HCl-extractable minerals of more than 100%. The study revealed that germination or fermentation followed by cooking is a potential process for decreasing the antinutrient levels and enhancing availability of minerals.
  Samia M. A/Rahaman , Hagir B. ElMaki , I. Wisal Hassan , Elfadil E. Babiker and Abdullahi H. El Tinay
  The proximate composition, antinutritional factors and mineral content and availability of various cereals and legumes cultivars were studied. Legumes include faba bean and white bean while cereals includes millet and sorghum. Results showed that, on average, apart from protein and carbohydrate, the proximate composition of all legumes and cereals were slightly differed. The protein content of faba bean cultivars was significantly higher (p # 0.05) than those of white bean and cereals. Sorghum cultivars had significantly higher values of carbohydrate (p # 0.05) than millet and legumes cultivars. Antinutritional factors varied between cultivars and even within cereals and legumes. Phytate content varied from 233 to 991.11 mg/100g and phytate/phosphorus percent varied from 82 to 225% while polyphenols varied from 198.43 to 676.21 mg/100g. Minerals content and availability differed between the cultivars. Ca content and availability were higher in legumes compared to cereals while phosphorus content and availability were higher in cereals. White bean and millet had higher Fe content compared to other cultivars with higher availability recorded in millet. Among trace minerals, Co had a higher availability (87%) in millet cultivars compared to other ones.
  Samia M., AbdelRahaman , Elfadil E. Babiker and Abdullahi H. El Tinay
  This study reports the effect of fermentation of pearl millet cultivars on the antinutritional factors and minerals content and availability The flour of two pearl millet cultivars (Ashana and Dembi) was fermented for 14 h. The fermented flour was dried and milled. Phytic acid and polyphenols contents and hydrochloric acid (HCl) extractability of minerals of the fermented flours were determined at intervals of 2 h during fermentation. Phytic acid and polyphenols contents decreased significantly (p# 0.01) with increase in fermentation time with concomitant decrease in pH and increase in minerals content and extractability. When the flour was fermented for 14 h, Ashana had higher extractable Na and P, whereas Fe and Mn recorded high level in Dembi and Ashana, respectively. It was observed that cooking of the flour fermented for 14 h further increased minerals content and extractability for both cultivars. There was a good correlation between antinutritional factors reduction and increase in extractable minerals with increase in fermentation time.
  Wisal H. Idris , Amro B. Hassan , Elfadil E. Babiker and Abdullahi H. El Tinay
  Sorghum grains of cultivars Wad Ahmed and Tabat were germinated for 1, 2 and 4 days to obtain 1-, 2- and 4- day-old malts. About 1% of sorghum malt was added to sorghum flour. The mixtures were incubated at 30oC with shaking for 30, 60, 90 and 120 min. Phytic acid and tannin contents and minerals extractability (as an index for minerals bioavaliability) were assayed for all treatments. The results revealed that phytate and tannin contents were significantly (P = 0.05) reduced when sorghum flour was pretreated with malt. When a mixture containing 4-days-old malt was incubated for 120 min significantly (P < 0.05) reduced phytate and tannin contents by 39.9% and 26.7%, respectively for Wad Ahmed cultivar while for Tabat cultivar they were reduced by 36.6% and 23.8%, respectively. HCl extractability of both major and trace minerals was also significantly (P = 0.05) improved as a result of malt pretreatment especially when sorghum flour was mixed with 4-days malt and incubated for 120 min.
 
 
 
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