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Articles by Hagir B. ELmaki
Total Records ( 3 ) for Hagir B. ELmaki
  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.
 
 
 
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