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Production and evaluation of weaning foods based on sorghum and legumes

Mahgoub, S.E.O. (Kluwer Academic Publishers; Springer Netherlands http://www.springerlink.com/content/t218k71qq13p5476/, March NaN, 1999)

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Abstract:

Five weaning formulations (F1-F5) based on sorghum, groundnuts, sesame seeds, chickpeas, and skim milk powder were processed by a twin-roller drum dryer and evaluated for composition, functional properties (bulk density, water absorption capacity, and apparent viscosity), in vitro indices (protein digestibility and available lysine), protein quality (PER, NPR, and NPU) and effects of feeding on rat livers. Composition and properties of the five formulations were compared to those of Cerelac. The results indicated that F3 (60% sorghum, 20% chickpeas, 5% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) and F2 (55% sorghum, 15% chickpeas, 5% groundnuts, 10% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) formulations had compositions and properties comparable to those of Cerelac and hence have a good potential for use as weaning foods.

URI:

http://hdl.handle.net/10311/213

Files in this item: 3

license.txt (1.998Kb)

license.txt (1.998Kb)

Mahgoub_PFHN_1999.pdf (371.8Kb)

Proximate composition of Karkadeh (Hibiscus sabdariffa) seeds and some functional properties of seed protein isolate as influenced by pH and NaCl

Mahgoub Salah, E.O.; Elbashir Hayat Z.E. (Informa Healthcare http://www.informaworld.com, May NaN, 2009)

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Abstract:

Seeds of an inbred line (B-11-90) of Karkadeh (Hibiscus sabdariffa) were investigated for their proximate composition (AOAC methods), nitrogen solubility and protein isolate (Karkadeh seed protein isolates [KSPI]) functional properties (standard methods). The fat and protein contents of the seeds were 22.43% and 32.46%, respectively. Nitrogen solubility was good in both water and 1.0 M NaCl at alkaline pH rather than at acidic pH, with better solubility at higher pH levels in water than in 1.0 M NaCl. The functional properties of the KSPI were as follows: water absorption capacity, 181 ml/100 g; fat absorption capacity, 110 ml/100 g; bulk density, 0.77 g/ml; and apparent viscosity (at 208C), 13.42 cps. KSPI showed a maximum foaming capacity at pH 12 and 1.6 M NaCl, a maximum emulsification capacity at pH 11 and 1.8 M NaCl, and a weaker foam stability at neutral pH than at acidic or alkaline pH, with a better foam stability at alkaline pH. The foam stability was considerably improved by treatment with 1.6 M NaCl.

URI:

http://hdl.handle.net/10311/726

Files in this item: 1

Mahgoub_IJFSN_2009.pdf (900.3Kb)

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