The protein quality of sorghum bread `Kisra' enriched with edible defatted groundnut flour.

Ahmed, A. R. and Chandrasekhara, H. N. and Ramanatham, G. (1987) The protein quality of sorghum bread `Kisra' enriched with edible defatted groundnut flour. Nutrition Reports International, 35 (1). pp. 205-210.

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Abstract

"Kisra", a pancake, or a thin "dosa" type of bread made from fermented sorghum meal is the staple food of the Sudanese. In a balance trial to evaluate the protein quality of sorghum bread Wistar rats 22 days old and weighing 37 to 40 g were given a casein diet (control), a sorghum meal diet without or with 20, 30 or 40% defatted groundnut flour, a sorghum kisra diet without or with 20, 30 or 40% defatted groundnut flour, a low-protein diet or a protein-free diet for 6 days. All diets contained sucrose 100, edible oil 100, salt mix 30 and vitamin mix 10 g/kg diet. Incorporation of 30% edible groundnut flour produced significant improvement in protein content and quality. The net protein ratio and protein efficiency ratio values were 3.54 and 1.94 for kisra made of 70% sorghum meal and 30% groundnut flour; values were 2.1 and 0.50 for conventional sorghum kisra. Biological value, net protein utilization and true digestibility were 54, 48 and 89%, respectively, of conventional sorghum kisra and values were 69, 66 and 95% for kisra made from 70% sorghum meal and 30% groundnut flour.

Item Type:	Article
Uncontrolled Keywords:	bread-; protein-quality; groundnut-flour; supplements-; products-; NUTRITIVE-VALUE; Proteins-; composition-; Groundnuts-; flours-; oilseed-plants
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum 600 Technology > 08 Food technology > 26 Bakery products
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Sep 2021 08:51
Last Modified:	02 Sep 2021 08:51
URI:	http://ir.cftri.res.in/id/eprint/6075

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