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African Crop Science Journal
African Crop Science Society
ISSN: 1021-9730
EISSN: 2072-6589
Vol. 4, No. 1, 1996, pp. 105-110
Bioline Code: cs96046
Full paper language: English
Document type: Research Article
Document available free of charge

African Crop Science Journal, Vol. 4, No. 1, 1996, pp. 105-110

 en Nutritional Evaluation of Gado-gado a Traditional Sudanese Food
Salih, Omar M.; Babiker, Rakha B. & Nour, Abdel Azim A.M.

Abstract

The proximate chemical composition and micro-biological quality of gado-gado a traditional Sudanese food made from pearl millet (Pennisetum darfuricum) were studied. Comparison with grains showed that the chemical composition was affected during the preparation of gado-gado. An increase in starch content (43%), and a decrease in fibre (47%), ash content (50%) and fat content (17%) resulted from dehulling the grains. Though there was a 16% decrease in protein content, gado-gado was rich in essential branched chain amino acids. Amino acid concentration was comparable to that of the FAO's reference protein. The microbiological results obtained indicated that, with the exception of the coliform count, the parameters tested were within acceptable ranges.

Keywords
Chemical composition, nutritional quality, Pennisetum darfuricum, safety, the traditionally processed food, Western Sudan

 
 fr
Salih, Omar M.; Babiker, Rakha B. & Nour, Abdel Azim A.M.

Résumé

La composition chimique et la qualite microbiologique de Gado-gado, un aliment traditionnel soudanais a base de millet (Pennisetum darfuricum), etaient etudiees. La comparaison de grains a montre que la composition chimique etait modifiee durant la preparation de gado-gado. L'augmentation en teneur d'amidon (43%), la reduction de fibres (47%), la teneur en cendres (50%) el la reduction en teneur de graisse (17%) provenaient du nettoyage de grains. Bien qu'il y avait une reduction de 16 % en teneur de proteine, le gado-gado etait riche en chaines d'amino acides essentiels. La concentration d'amino acides etait plus elevee que celle indiquee par FAO. Les resultats microbiologiques obtenus indiquaient qu' a l'exception du comptage de coliformes, les autres parametres testes etaient dans la gamme acceptable.

Mots Clés
Composition chimique, qualite nutritionnelle, Pennisetum darfuricum, innocuite, aliment traditionnellement prepare, Sudan de l'ouest

 
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