International Journal of Agricultural Research1816-48972152-2553Academic Journals Inc.10.3923/ijar.2012.215.222Vigna subterranea (L.) Verdc.)]]>AbdualrahmanM.A.Y. A.O. Ali 4201274Proximate analysis of Bambara groundnut flour and production of Sudanese sorghum
bread (kissra) supplemented with various ratios of Bambara groundnut flour were
conducted. Bambara groundnut flour was used in supplementation of Sudanese baked
product sorghum bread (kissra), in the ratios of 10, 20 and 30%. The pH values
of Bambara groundnut flour supplemented doughs were dropped. The titrable
acidity and total soluble solids were increased as a result of fermentation
process. The most significant effect of kissra supplementation was the increases
in protein content from 12.20±0.02% for the control sorghum bread kissra
to about 13.38±0.02, 13.76±0.02 and 15.54±0.04% for kissra
supplemented with 10, 20 and 30% of Bambara groundnut flour, respectively. The
contents of crude fiber and ash of supplemented sorghum kissra were also increased.
The replacement ratios of Bambara groundnut flour also resulted in a concomitant
increase in the in vitro protein digestibility of kissra breads. The
sensory evaluation revealed that the supplemented sorghum kissra was accepted
by the panelists up to 10% of Bambara groundnut flour supplementation. The overall
acceptance level of the different samples decreased with the additional increases
of Bambara groundnuts flour supplementation. In view of the findings of this
study, it is recommended that, future studies focus on the utilization of Bambara
groundnuts flour on other Sudanese traditional foods such as thin and thick
porridges.]]>Abdulai, A.L., H. Parzies, M. Kouressy, M. Vaksmann, F. Asch and H. Brueck,2012Sorghum bicolor L. moench) accessions under diverse climatic environments.]]>71732Adebiyi, A.O., A.P. Adebiyi and E.O. Olaniyi,2005Sorghum bicolor starch hydrolyzed with amylase from Rhizopus sp.]]>410891094Adetuyi, A.O., V.O.E. Akpambang, V.O. Oyetayo and F.O. Adetuyi,2007Sorghum bicolor L. Stem (poporo flour used as food colour additive and its infusion drink.]]>27986Al-Jahiz, A.O.,1981AOAC.,200518th Edn.,AOAC,199015th Edn.,AOCS,19854th Edn.,Aremu, M.O., O. Olaofe and E.T. Akintayo,2006Vigna subterrenea) flours.]]>619001903Aremu, M.O., O. Olaofe and T.E. Akintayo,200653438Axtell, J.D., A.A. Kirleis, M.M. Hassen, N. D'Groz-Mason, E.T. Mertz and L. Munck,19817813331335Au, P.M. and M.L. Fields,198146652654Boutros, J.Z.,1977Vol. 2,Chittaranjan, K.,2007Vol. 3,Dicko, M.H., H. Gruppen, A.S. Traore, A.G.J. Voragen and W.J.H. van Berkel,20065384395Dirar, H.A.,1993Doku, E.V. and S.K. Karikari,197125255262Duke, J.A.,1981Eggum, B.O., L. Monawar, K.E. Bachknudsen, L. Munck and J. Axtell,19831127137Elemo, G.N., B.O. Elemo and J.N.C. Okafor,2011Sorghum bicolor) and steamed cooked cowpea (Vigna unguiculata Walp.).]]>6413421El-Mahdi, Z.M.,19851985El-Tayeb, A.,1964451228Eltayeb, A.S.M.,20052005El-Tinay, A.H., A.M. Abdel Gadir and M. El-Hidai,197930859863Hsu, H.W., D.L. Vavak, L.D. Satterlee and G.A. Miller,19774212691273Iwe, M.O.,20021st Edn.,Pages: 71Pages: 71Muller, H.G.,19811981pp: 541-546pp: 541-546Mustafa, W.A.,20022002Novellie, L.,19821982pp: 121128Omoikhoji, S.O., A.M. Bamgbose and M.B. Aruna,2006510221025Pomeranz, Y. and C.E. Meloan,19873rd Edn.,Satterlee, L.D., H.F. Marshall and J.M. Tennyson,197956103109Snedecor, G.W. and W.G. Cochran,19807th Edn.,Pages: 507Pages: 507Sukkar, M.Y., J.Z. Boutros and M.K. Yousif,1975135151Sulieman, A.E., A.O. Ali and E.A. Elkhalifa,2003Trigonella foenum-graecum L.).]]>11525Tothill, J.D.,19481948pp: 271-274pp: 271-274Leung, W.W., R.R. Butrum and F.H. Chang,19721972Yagoub, A.E.G.A. and A.A. Abdalla,2007in-vitro digestibility of protein and starch and functional properties of bambara groundnut (Voandzeia subterranean) seed.]]>32434Yohe, J.,200257214El-Tinay, A.H., Z.M. El-Mahadi and A. Elsoubki,198520676687