Protein, Mineral Content and Amino Acid Profile of Sorghum Flour as Influenced by Soybean Protein Concentrate Supplementation

Authors

  • A.M. Awadalkareem Department of Food Sciences and Technology, Faculty of Agriculture, University of Al-Zaiem Al-Azhari, Khartoum North, Sudan
  • A.I. Mustafa Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat , Sudan
  • A.H. El Tinay Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan

DOI:

https://doi.org/10.3923/pjn.2008.475.479

Keywords:

Chemical composition, electrophoretic patterns, sorghum flour, soy- protein concentrate

Abstract

This study was conducted to investigate the affect of supplementation of sorghum flour with soy protein concentrate (SPC) on ash, protein, mineral composition (Cu, Ca, Fe, Na and K) amino acids profile and electrophoretic patterns of their blends. The protein contents were found to be 14, 68, 18, 22 and 26% for sorghum flour, SPC, meal one, meal two and meal three, respectively. However, their ash contents were 2.29, 6.51, 2.82, 3.01 and 3.67%, respectively. No significant difference (P≤0.05) in terms of the ash content was observed between meal one and two, while meal three was significantly different from the remaining meals. Mineral composition of the tested samples significantly differs between the meals (P≤0.05) Supplementation of sorghum flour with SPC showed a significant increase in lysine and threonine contents, with a slight increase in methionine level in meal one and two. Electrophoretic patterns of samples indicated the appearance of new bands in all blends as well as intensification of protein bands due to the interaction between the two native proteins.

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Published

15.04.2008

Issue

Vol. 7 No. 3 (2008)

Section

Research Article

License

Copyright (c) 2008 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Awadalkareem, A., Mustafa, A., & El Tinay, A. (2008). Protein, Mineral Content and Amino Acid Profile of Sorghum Flour as Influenced by Soybean Protein Concentrate Supplementation. Pakistan Journal of Nutrition, 7(3), 475–479. https://doi.org/10.3923/pjn.2008.475.479