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Articles by Samia M. AbdelRahman
Total Records ( 2 ) for Samia M. AbdelRahman
  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.
 
 
 
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