Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Articles by E. Elfadil Babiker
Total Records ( 1 ) for E. Elfadil Babiker
  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.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility