Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour
Kissra, is traditionally prepared by fermenting sorghum seed flour and then baking it into bread sheets. In this study, bambara groundnut seed flour (BGF) was incorporated at 10%, 20% and 30% into kissra bread. Chemical composition, in vitro protein digestibility, protein quality, fatty acids and DP...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-01-01
|
| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X16301436 |
| _version_ | 1818011927476961280 |
|---|---|
| author | Mohammed Adam Yahya Abdualrahman Haile Ma Abu ElGasim Ahmed Yagoub Cunshan Zhou Ali Osman Ali Wang Yang |
| author_facet | Mohammed Adam Yahya Abdualrahman Haile Ma Abu ElGasim Ahmed Yagoub Cunshan Zhou Ali Osman Ali Wang Yang |
| author_sort | Mohammed Adam Yahya Abdualrahman |
| collection | DOAJ |
| description | Kissra, is traditionally prepared by fermenting sorghum seed flour and then baking it into bread sheets. In this study, bambara groundnut seed flour (BGF) was incorporated at 10%, 20% and 30% into kissra bread. Chemical composition, in vitro protein digestibility, protein quality, fatty acids and DPPH radical scavenging activity of fortified kissra were studied and compared with sorghum-based kissra (control). Protein, fat and energy of the control steadily increased (P < 0.05) with increasing percentages of BGF. All minerals (except for Mg and P) and all essential amino acids (except for Trp and Pro) increased significantly (P < 0.05) after fortification. Palmitic, stearic, oleic and linoleic acids were significantly improved. On the other hand, tannins, phytic acid and trypsin inhibitor activity were significantly reduced (P < 0.05). Protein quality of kissra improved with BGF fortification shown by improvement in the nutritional index, essential amino acid index, biological value, predicted protein efficiency ratio and the in vitro protein digestibility. Fortification increased significantly (P < 0.05) the total phenolics and total flavonoids and decreased the DPPH free radical scavenging activity. Overall, bambara groundnut flour could be used to upgrade the nutritional quality of cereal-based products. Keywords: Sorghum-based kissra, Bambara groundnut seed, Fortification, Nutritional quality, Antioxidant activity |
| first_indexed | 2024-04-14T06:13:45Z |
| format | Article |
| id | doaj.art-0df4733170044a07a95f2d765e9005e8 |
| institution | Directory Open Access Journal |
| issn | 1658-077X |
| language | English |
| last_indexed | 2024-04-14T06:13:45Z |
| publishDate | 2019-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of the Saudi Society of Agricultural Sciences |
| spelling | doaj.art-0df4733170044a07a95f2d765e9005e82022-12-22T02:08:15ZengElsevierJournal of the Saudi Society of Agricultural Sciences1658-077X2019-01-011813240Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flourMohammed Adam Yahya Abdualrahman0Haile Ma1Abu ElGasim Ahmed Yagoub2Cunshan Zhou3Ali Osman Ali4Wang Yang5School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Food Technology, Nyala Technical College, Nyala, Sudan; Department of Food Science & Technology, Faculty of Engineering and Technology, University of Gezira, SudanSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Corresponding authors at: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China (A.E.A. Yagoub). Fax: +86 511 88790958 (H. Ma).School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Faculty of Agriculture, University of Zalingie, PO Box 6, Zalingie, Sudan; Corresponding authors at: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China (A.E.A. Yagoub). Fax: +86 511 88790958 (H. Ma).School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaDepartment of Food Science & Technology, Faculty of Engineering and Technology, University of Gezira, SudanSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaKissra, is traditionally prepared by fermenting sorghum seed flour and then baking it into bread sheets. In this study, bambara groundnut seed flour (BGF) was incorporated at 10%, 20% and 30% into kissra bread. Chemical composition, in vitro protein digestibility, protein quality, fatty acids and DPPH radical scavenging activity of fortified kissra were studied and compared with sorghum-based kissra (control). Protein, fat and energy of the control steadily increased (P < 0.05) with increasing percentages of BGF. All minerals (except for Mg and P) and all essential amino acids (except for Trp and Pro) increased significantly (P < 0.05) after fortification. Palmitic, stearic, oleic and linoleic acids were significantly improved. On the other hand, tannins, phytic acid and trypsin inhibitor activity were significantly reduced (P < 0.05). Protein quality of kissra improved with BGF fortification shown by improvement in the nutritional index, essential amino acid index, biological value, predicted protein efficiency ratio and the in vitro protein digestibility. Fortification increased significantly (P < 0.05) the total phenolics and total flavonoids and decreased the DPPH free radical scavenging activity. Overall, bambara groundnut flour could be used to upgrade the nutritional quality of cereal-based products. Keywords: Sorghum-based kissra, Bambara groundnut seed, Fortification, Nutritional quality, Antioxidant activityhttp://www.sciencedirect.com/science/article/pii/S1658077X16301436 |
| spellingShingle | Mohammed Adam Yahya Abdualrahman Haile Ma Abu ElGasim Ahmed Yagoub Cunshan Zhou Ali Osman Ali Wang Yang Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour Journal of the Saudi Society of Agricultural Sciences |
| title | Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour |
| title_full | Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour |
| title_fullStr | Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour |
| title_full_unstemmed | Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour |
| title_short | Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour |
| title_sort | nutritional value protein quality and antioxidant activity of sudanese sorghum based kissra bread fortified with bambara groundnut voandzeia subterranea seed flour |
| url | http://www.sciencedirect.com/science/article/pii/S1658077X16301436 |
| work_keys_str_mv | AT mohammedadamyahyaabdualrahman nutritionalvalueproteinqualityandantioxidantactivityofsudanesesorghumbasedkissrabreadfortifiedwithbambaragroundnutvoandzeiasubterraneaseedflour AT hailema nutritionalvalueproteinqualityandantioxidantactivityofsudanesesorghumbasedkissrabreadfortifiedwithbambaragroundnutvoandzeiasubterraneaseedflour AT abuelgasimahmedyagoub nutritionalvalueproteinqualityandantioxidantactivityofsudanesesorghumbasedkissrabreadfortifiedwithbambaragroundnutvoandzeiasubterraneaseedflour AT cunshanzhou nutritionalvalueproteinqualityandantioxidantactivityofsudanesesorghumbasedkissrabreadfortifiedwithbambaragroundnutvoandzeiasubterraneaseedflour AT aliosmanali nutritionalvalueproteinqualityandantioxidantactivityofsudanesesorghumbasedkissrabreadfortifiedwithbambaragroundnutvoandzeiasubterraneaseedflour AT wangyang nutritionalvalueproteinqualityandantioxidantactivityofsudanesesorghumbasedkissrabreadfortifiedwithbambaragroundnutvoandzeiasubterraneaseedflour |