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Abstract                 Volume:4  Issue-5  Year-2016          Original Research Articles


Online ISSN : 2347 - 3215
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Publisher : Excellent Publishers
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Proximate Composition, Protein Digestibility, Starch Digestibility, Physical Properties and Sensory Evaluation of Decorticated Sorghum and Maize Biscuits Supplemented with Chickpea Flour
Mohammed Abdel Rahman Hussain Ahmed1*, Abdelmoneim Ibrahim Mustafa2,
Hayat Abdel Rahman hussan3 and Ahmed Elawad Elfaki4  
1Sudan University of science and technology, Sudan
2University of Khartoum, Faculty of Agric., Sudan
3Food Research Centre, Khartoum North-Sudan
4University of Sudan Faculty of Agric. Studies, Sudan
*Corresponding author
Abstract:

The study was conducted to utilized decorticated sorghum and maize (90% extraction) to produce biscuits. Biscuits were formulated and developed by compositing sorghum and maize with chickpea flour at different ratio (10, 20, and 30% level), to establish the nutritional characteristics of biscuits, proximate composition, protein and starch digestibility, physical characteristics, and sensory evaluation of biscuits. The results showed moisture, ash, and fat content ranged between 5.11 to5.58 %, 1.52 to 1.95, and 18.68 to 22.30%, respectively. Therefore, protein, fiber, carbohydrates and energy ranged from 9.90 to 15.50%, 1.14 to 2.03%, 55.61 to 61.29%, and 455.64 to 477.14 kcal/100gm, respectively. Protein digestibility gained from 43.51 to 60.29%, starch digestibility varied from 46.81 to 60.36% and 62.65 to 67.16% for sorghum and maize, respectively. Spread ratio ranged between7.10 to 8.21cm. Hence, sorghum and maize – chickpea flour composite biscuits have a considerable potential as protein-rich supplementary food to alleviate the nutritional value. Its utilization will afford the consumer to have food with high nutritional value.

Keywords: Proximate composition,protein and starch digestibility, spread ratio of biscuits from sorghum and maize.
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How to cite this article:

Mohammed Abdel Rahman Hussain Ahmed, Abdelmoneim Ibrahim Mustafa, Hayat Abdel Rahman hussan and Ahmed Elawad Elfaki. 2016. Proximate Composition, Protein Digestibility, Starch Digestibility, Physical Properties and Sensory Evaluation of Decorticated Sorghum and Maize Biscuits Supplemented with Chickpea FlourInt.J.Curr.Res.Aca.Rev. 4(5): 1-11
doi: http://dx.doi.org/10.20546/ijcrar.2016.405.001