Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 3 Issue: 3

Effect of Cooking and/or Supplementation on Chemical Composition and Sensory Characteristics of Pearl Millet Flour

Azhari A Mohammed Nour1, Isam A Mohamed Ahmed2,3 and Elfadil E Babiker4*
1Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan
2Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Shambat 14413, Sudan
3Arid Land Research Center, Tottori University, Japan
4Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi Arabia
Corresponding author : Elfadil E. Babiker
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Kingdom of Saudi Arabia
Email: [email protected]
Received: February 20, 2014 Accepted: June 02, 2014 Published: June 09, 2014
Citation: Nour AAM, Ahmed IAM, Babiker EE (2014) Effect of Cooking and/or Supplementation on Chemical Composition and Sensory Characteristics of Pearl Millet Flour. J Food Nutr Disor 3:3. doi:10.4172/2324-9323.1000141

Abstract

Effect of Cooking and/or Supplementation on Chemical Composition and Sensory Characteristics of Pearl Millet Flour

Millet flour was supplemented with different levels (5, 10, and 15%) of moringa seed cake or fenugreek defatted seeds flour. The effect of supplementation on chemical composition and sensory characteristics was investigated. Supplementation of the flour with different levels moringa seed cake significantly (P ≤ 0.05) increased the dry matter, ash, crude protein, and fiber contents while the oil, carbohydrate contents and total energy were significantly (P ≤ 0.05) decreased compared to raw flour.

Keywords: Supplementation; Chemical composition; Sensory attributes; Cooking; Moringa; Fenugreek

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