Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour

Author:

Abdualrahman Mohammed Adam Yahya,Ma Haile,Yagoub Abu ElGasim Ahmed,Zhou Cunshan,Ali Ali Osman,Yang Wang

Funder

National Nature Science Foundation of China

National High Technology Research and Development Program 863

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference54 articles.

1. AACC, 1999. American Association of Cereal Chemists. Official Method 40-70.01: Elements by atomic absorption spectrophotometry. In: Approved Methods of the American Association of Cereal Chemists, 11th ed.; AACC International: St. Paul, MN, USA.

2. Effect of sorghum type (Sorghum bicolor) and traditional fermentation on tannins and phytic acid contents and trypsin inhibitor activity;Abdel Rahman;J. Food, Agric. Environ.,2011

3. Effect of fermentation, malt-pretreatment and cooking on antinutritional factors and protein digestibility of sorghum cultivars;Abdelhaleem;Pakistan J. Nutr.,2008

4. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread;Abdualrahman;Pakistan J. Biol. Sci.,2012

5. Chemical, minerals, fatty acid and amino acid compositions of Sudanese traditional Khemiss-Tweria supplemented with peanut and bambara groundnuts;Abdualrahman;Am. J. Food Technol.,2015

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