Impact of incorporation of Monechma ciliatum seed flour on the chemical composition, nutritional value and sensory evaluation of sorghum Kisra | ||
| Egyptian Journal of Food Science | ||
| Article 7, Volume 49, Issue 1, 2021, Pages 97-106 PDF (1.08 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejfs.2021.45938.1082 | ||
| Authors | ||
| ABDALBASIT A MARIOD* 1; Eshraga Mustafa Abdalrahman2; MAHADI SHAKAK3 | ||
| 1UNIVERSITY OF JEDDAH, FACULTY OF SCIENCES AND ARTS, ALKAMIL PO BOX 110 | ||
| 2Sudan university of science and technology* department of food science and technology* | ||
| 3SUDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY | ||
| Abstract | ||
| Monechma ciliatum (MC) seeds are a rich plant source of protein, fat, minerals, and other essential nutrients. The current study aims to investigate the impact of using MC seeds as a plant-based food supplement on kisra (Sudanese bread made of sorghum flour). To obtain the most benefits from the MC, seeds were subjected to three treatments, boiling, roasting, and germination. The raw and treated MC seeds were separately ground and added to sorghum flour with ratio of 1:10 each. The common kisra made of pure sorghum flour (K) flour as control and four samples of supplemented kisra were prepared as raw or untreated (UMK), boiled (BMK), roasted (RMK), and germinated (GMK). Chemical composition, mineral, amino acids, fatty acids, tocopherols, and amino acids content were determined and also sensory evaluation. Results showed that using Monechma ciliatum seeds flour as a supplement of sorghum's kisra significantly improved its nutritional value. Protein, Fat, fiber, mineral, unsaturated fatty acids, and amino acids significantly increased while tocopherol content wasn’t affected by supplementation. The sorghum's kisra, supplemented with 10% roasted (RMK) Monechma ciliatum seed flour was found to be acceptable between the supplemented samples concerning all sensory attributes. | ||
| Keywords | ||
| Monechma ciliatum; Supplementation; Kisra | ||
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