Essential amino acid composition and in vitro digestibility of protein of sorghum bread "Kisra" enriched with edible defatted groundnut flour.

Ahmed, A. H. R. and Ramanatham, G. (1987) Essential amino acid composition and in vitro digestibility of protein of sorghum bread "Kisra" enriched with edible defatted groundnut flour. Nutrition Reports International, 35 (3). pp. 487-495.

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Abstract

The essential amino acid composition is given of fermented blends of flours based on sorghum with 20, 30 or 40% edible groundnut flour used to make the Sudanese bread "Kisra". Fermentation of sorghum flour slightly increased the lysine and phenylalanine content and decreased isoleucine, leucine, tryptophan, valine, methionine and tyrosine contents. Baking the fermented sorghum meal to make "Kisra" resulted in a decrease in cystine and phenylalanine and an increase in valine, isoleucine and leucine contents. Addition of groundnut flour at 30 and 40% increased the protein efficiency ratio of fermented sorghum meal (1.0) to 1.77 and 2.18, respectively.

Item Type:	Article
Uncontrolled Keywords:	bread-; protein-quality; groundnut-flour; supplements-; products-; NUTRITIVE-VALUE; Amino-acids; composition-; Groundnuts-; flours-; oilseed-plants
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	31 Aug 2021 04:18
Last Modified:	31 Aug 2021 04:18
URI:	http://ir.cftri.res.in/id/eprint/8536

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