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Articles by Amro B. Hassan
Total Records ( 7 ) for Amro B. Hassan
  Amro B. Hassan , Gammaa A. Osman and Elfadil E. Babiker
  Two lupin cultivars namely Dongola and Golo were used to investigate the effect of domestic processing methods on antinutritional factors and protein and minerals availability. Processing methods were observed to reduce both tannin and phytic acid contents. However, phytic acid was greatly reduced when the seeds were soaked in distilled water compared to other processing methods. On the other hand, soaking of seeds followed by cooking or dehulling greatly reduced tannin content. Most domestic processing methods of lupin seeds were observed to improve protein digestibility and mineral availability for both cultivars. Soaking of seeds followed by dehulling of Golo cultivar was observed to increase protein digestibility to 92%, compared to the same treatment applied to Dongola cultivar (83.9%). Soaking of the seeds followed by cooking and dehulling of Dongola cultivar significantly (P = 0.05) increased iron availability to 78.2% compared to the same treatment applied to Golo cultivar (31.9%). Soaking of whole seeds significantly (P = 0.05) increased Ca and Co availability of cultivar Golo to 74.6% and 79.6%, compared to the same treatment applied to Dongola cultivar by 50% and 32.2%, respectively.
  S.H. Awada , Hady Abedel , Amro B. Hassan , M. Isam Ali and E. Elfadil Babiker
  Domestic processing of maize and lentil were observed to cause a significant reduction in the antinutritional factors (phytic acid, tannins and polyphenols) content and improved the content and availability of protein, starch and minerals. Cooking of maize and lentil greatly reduced phytic acid to 353.0 and 504.0 mg/100g, respectively. However, for maize when cooking was preceded by fermentation, further reduction in phytate was observed (50%). Polyphenols and tannin followed a trend similar to that obtained for phytate. Cooking increased the in vivo Protein Digestibility (IVPD) of maize to 34.25% and lentil to 96.1%, while in vivo starch digestibility (IVSD) increased to 33.89% and to 83.62%, for the crops respectively. Further improvement in IVPD and IVSD was observed when the grains of maize were fermented and cooked. Domestic processings were observed to decrease major minerals content with increase in their availability. However, trace minerals content and availability were increase with cooking and/or fermentation.
  Khalid A. Hassan , Amro B. Hassan , Mohamed M. Eltayeb , Mashier A. Sulieman , Gamaa A. Mohamed and Elfadil E. Babike
  The protein solubility and functional properties of boiled and fried locust were determined at different pH in order to ascertain their suitability as food or food ingredients. The results indicated that the emulsifying activity, emulsion capacity and foaming capacity were affected by pH. For both boiled and fried locust, high values for the parameters were obtained at alkaline region and low values at acidic range except foaming capacity. However, the emulsion stability for both treated locust was of no regular pattern of change at both acidic and alkaline region. However, for both boiled and fried locust the emulsion and foam stability were higher at alkaline region than at the acidic one. The results obtained showed that the protein of the treated locust was slightly soluble and the insolubility of the protein reflects on the other functional properties.
  Khalid A. Hassan , Amro B. Hassan , Mohamed M. Eltayeb Gammaa , A. Osman , Nafisa M. ElHassan and Elfadil E. Babiker
  The functional properties of defatted boiled and fried locust flour as a function of NaCl concentration were investigated. The protein solubility, emulsifying activity, emulsifying capacity, emulsion stability, foaming capacity and foam stability, were determined. The results obtained for boiled locust indicated that the protein solubility and foam stability were slightly increased, while the emulsifying capacity, emulsifying activity and emulsion stability were slightly decreased as NaCl concentration was increased. However, no consistent change was observed in foaming capacity. For fried locust, the protein solubility, emulsifying activity, foaming capacity anf foam stability were increased with NaCl concentration while the emulsifying capacity and emulsion stability were decreased with NaCl concentration. Generally it was observed that addition of NaCl to locust flour improved its functionality.
  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.
  Amro B. Hassan , Isam A. Mohamed Ahmed , Nuha M. Osman , Mohamed M. Eltayeb , Gammaa A. Osman and Elfadil E. Babiker
  Two pearl millet cultivars namely Gadarif and Gazeera were used in this study. The effect of soaking, debranning, dry heating and germination of the grains before and after fermentation on protein content and digestibility was investigated. The effect of processing treatments on the protein content was fluctuated and varied between the cultivars. For both cultivars germination of the grains increased the protein content and digestibility (except course ground grains). For both cultivars fermentation of the germinated and course ground grains increased the protein content while fermentation of other treated grains fluctuated between the cultivars. The protein digestibility of the treated grains after fermentation was greatly improved. For both cultivars fermentation of the germinated grains gave higher protein digestibility (> 90%) compared to all other treatments.
  Majed B. Ahmed , Rashed A. Hamid , Mohamed E. Ali , Amro B. Hassan and Elfadil E. Babiker
  The proximate composition, antinutritional factors and protein fractions of guar seeds were studied before and after autoclaving, soaking followed by dehulling and germination treatments. Chemical composition was varied between the treatments. Soaking of seeds followed by dehulling significantly increase protein content to 67.8%. Germination of seeds increased tannin and phytic acid content of the seeds. Polyphenols were fluctuating during processing. Albumin fraction of the seeds was decreased; prolamin and globulin were fluctuated during processing while glutelin was greatly increased.
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