THE IMPACT OF PROCESSING ON SOME NUTRITIONAL PROPERTIES OF READY-TO-EAT MEALS MADE FROM COMPOSITE FLOUR

MAYADA A. MUSTAFA; ALMUJTABA H. M. ABDALLH; SUHA O. AHMED; MOHAMED M. ELTYEB; ELFADIL E. BABIKER

doi:10.35219/ifrb.27.03

MAYADA A. MUSTAFA Faculty of Agriculture, University of Khartoum, Department of Food Science and Technology, Khartoum North 13314, Shambat, Sudan
ALMUJTABA H. M. ABDALLH Faculty of Agriculture, University of Khartoum, Department of Food Science and Technology, Khartoum North 13314, Shambat, Sudan
SUHA O. AHMED Department of Food Chemistry, Food Research Center, Ministry of Science and Communication, Khartoum North, P.O. Box 213, Shambat, Sudan
MOHAMED M. ELTYEB Faculty of Agriculture, University of Khartoum, Department of Food Science and Technology, Khartoum North 13314, Shambat, Sudan
ELFADIL E. BABIKER Faculty of Agriculture, University of Khartoum, Department of Food Science and Technology, Khartoum North 13314, Shambat, Sudan

DOI: https://doi.org/10.35219/ifrb.27.03

Keywords: pumpkin, Sorghum, wheat, minerals, anti-nutrients

Abstract

Four meals were produced with sorghum cultivar (WadAhmed), defatted pumpkin seed pulp
(PSP), and wheat flour to test the effect of component ratios, fermentation, and/or cooking on some
nutritional qualities. Chemical compositions, total calories, minerals, anti-nutrients, and in vitro protein digestibility (IVPD) were assessed for ingredients before formulation and meals before and after processing. The sorghum cultivar was greater in carbohydrate (75.71%), phosphorus (296.55 mg/100 g), and calories (368.82 kcal) than wheat and PSP, and had significantly more antinutrients (tannin and phytate). Wheat had a greater IVPD than other components, but PSP was rich in ash (8.67%), protein (63.15%), fiber (7.09%), calcium (48.08 mg/100 g), and iron (26.37 mg/100 g). The addition of wheat and PSP flour decreased carbohydrate and antinutrient levels while improving ash, protein, fiber, fat, total and extractable minerals, and IVPD. Fermentation significantly reduced antinutrient levels (p ≤ 0.05) and created high-quality meals with excellent IVPD. Cooking the fermented dough revealed even more considerable improvement. Cooking had a significant (p ≤ 0.05) effect on chemical composition, resulting in a decrease in tannin and phytate and an increase in IVPD and mineral extractability. Organoleptically, the produced meals were highly accepted than the control meal (p ≤ 0.05). The formulation with 10% wheat and 20% PSP flour (M3) was shown to be the most nutrient-dense and accessible meal.

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