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