Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour
Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementati...
Ausführliche Beschreibung
Autor*in: |
Azhari A. Mohammed Nour [verfasserIn] Awad R. Mohamed [verfasserIn] Oladipupo Q. Adiamo [verfasserIn] Elfadil E. Babiker [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2018 |
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Übergeordnetes Werk: |
In: Journal of the Saudi Society of Agricultural Sciences - Elsevier, 2016, 17(2018), 3, Seite 275-281 |
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Übergeordnetes Werk: |
volume:17 ; year:2018 ; number:3 ; pages:275-281 |
Links: |
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DOI / URN: |
10.1016/j.jssas.2016.05.006 |
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Katalog-ID: |
DOAJ00245341X |
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520 | |a Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine. Keywords: Millet, Moringa seed, Cooking, Fermentation, Amino acid, Protein digestibility | ||
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10.1016/j.jssas.2016.05.006 doi (DE-627)DOAJ00245341X (DE-599)DOAJe9489bb444f842b28621d78c27c5b371 DE-627 ger DE-627 rakwb eng S1-972 Azhari A. Mohammed Nour verfasserin aut Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine. Keywords: Millet, Moringa seed, Cooking, Fermentation, Amino acid, Protein digestibility Agriculture (General) Awad R. Mohamed verfasserin aut Oladipupo Q. Adiamo verfasserin aut Elfadil E. Babiker verfasserin aut In Journal of the Saudi Society of Agricultural Sciences Elsevier, 2016 17(2018), 3, Seite 275-281 (DE-627)671801074 (DE-600)2635379-9 1658077X nnns volume:17 year:2018 number:3 pages:275-281 https://doi.org/10.1016/j.jssas.2016.05.006 kostenfrei https://doaj.org/article/e9489bb444f842b28621d78c27c5b371 kostenfrei http://www.sciencedirect.com/science/article/pii/S1658077X16300443 kostenfrei https://doaj.org/toc/1658-077X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 17 2018 3 275-281 |
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10.1016/j.jssas.2016.05.006 doi (DE-627)DOAJ00245341X (DE-599)DOAJe9489bb444f842b28621d78c27c5b371 DE-627 ger DE-627 rakwb eng S1-972 Azhari A. Mohammed Nour verfasserin aut Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine. Keywords: Millet, Moringa seed, Cooking, Fermentation, Amino acid, Protein digestibility Agriculture (General) Awad R. Mohamed verfasserin aut Oladipupo Q. Adiamo verfasserin aut Elfadil E. Babiker verfasserin aut In Journal of the Saudi Society of Agricultural Sciences Elsevier, 2016 17(2018), 3, Seite 275-281 (DE-627)671801074 (DE-600)2635379-9 1658077X nnns volume:17 year:2018 number:3 pages:275-281 https://doi.org/10.1016/j.jssas.2016.05.006 kostenfrei https://doaj.org/article/e9489bb444f842b28621d78c27c5b371 kostenfrei http://www.sciencedirect.com/science/article/pii/S1658077X16300443 kostenfrei https://doaj.org/toc/1658-077X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 17 2018 3 275-281 |
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10.1016/j.jssas.2016.05.006 doi (DE-627)DOAJ00245341X (DE-599)DOAJe9489bb444f842b28621d78c27c5b371 DE-627 ger DE-627 rakwb eng S1-972 Azhari A. Mohammed Nour verfasserin aut Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine. Keywords: Millet, Moringa seed, Cooking, Fermentation, Amino acid, Protein digestibility Agriculture (General) Awad R. Mohamed verfasserin aut Oladipupo Q. Adiamo verfasserin aut Elfadil E. Babiker verfasserin aut In Journal of the Saudi Society of Agricultural Sciences Elsevier, 2016 17(2018), 3, Seite 275-281 (DE-627)671801074 (DE-600)2635379-9 1658077X nnns volume:17 year:2018 number:3 pages:275-281 https://doi.org/10.1016/j.jssas.2016.05.006 kostenfrei https://doaj.org/article/e9489bb444f842b28621d78c27c5b371 kostenfrei http://www.sciencedirect.com/science/article/pii/S1658077X16300443 kostenfrei https://doaj.org/toc/1658-077X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 17 2018 3 275-281 |
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10.1016/j.jssas.2016.05.006 doi (DE-627)DOAJ00245341X (DE-599)DOAJe9489bb444f842b28621d78c27c5b371 DE-627 ger DE-627 rakwb eng S1-972 Azhari A. Mohammed Nour verfasserin aut Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine. Keywords: Millet, Moringa seed, Cooking, Fermentation, Amino acid, Protein digestibility Agriculture (General) Awad R. Mohamed verfasserin aut Oladipupo Q. Adiamo verfasserin aut Elfadil E. Babiker verfasserin aut In Journal of the Saudi Society of Agricultural Sciences Elsevier, 2016 17(2018), 3, Seite 275-281 (DE-627)671801074 (DE-600)2635379-9 1658077X nnns volume:17 year:2018 number:3 pages:275-281 https://doi.org/10.1016/j.jssas.2016.05.006 kostenfrei https://doaj.org/article/e9489bb444f842b28621d78c27c5b371 kostenfrei http://www.sciencedirect.com/science/article/pii/S1658077X16300443 kostenfrei https://doaj.org/toc/1658-077X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 17 2018 3 275-281 |
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10.1016/j.jssas.2016.05.006 doi (DE-627)DOAJ00245341X (DE-599)DOAJe9489bb444f842b28621d78c27c5b371 DE-627 ger DE-627 rakwb eng S1-972 Azhari A. Mohammed Nour verfasserin aut Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine. Keywords: Millet, Moringa seed, Cooking, Fermentation, Amino acid, Protein digestibility Agriculture (General) Awad R. Mohamed verfasserin aut Oladipupo Q. Adiamo verfasserin aut Elfadil E. Babiker verfasserin aut In Journal of the Saudi Society of Agricultural Sciences Elsevier, 2016 17(2018), 3, Seite 275-281 (DE-627)671801074 (DE-600)2635379-9 1658077X nnns volume:17 year:2018 number:3 pages:275-281 https://doi.org/10.1016/j.jssas.2016.05.006 kostenfrei https://doaj.org/article/e9489bb444f842b28621d78c27c5b371 kostenfrei http://www.sciencedirect.com/science/article/pii/S1658077X16300443 kostenfrei https://doaj.org/toc/1658-077X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 17 2018 3 275-281 |
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Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour |
abstract |
Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine. Keywords: Millet, Moringa seed, Cooking, Fermentation, Amino acid, Protein digestibility |
abstractGer |
Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine. Keywords: Millet, Moringa seed, Cooking, Fermentation, Amino acid, Protein digestibility |
abstract_unstemmed |
Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine. Keywords: Millet, Moringa seed, Cooking, Fermentation, Amino acid, Protein digestibility |
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Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour |
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