Effect of fermentation and cooking on protein quality and quantity of pearl millet supplemented with whey protein
مقدم أطروحة جامعية
مشرف أطروحة جامعية
الجامعة
جامعة أم درمان الإسلامية
الكلية
كلية الزراعة
القسم الأكاديمي
قسم علوم و تقانة الأغذية
دولة الجامعة
السودان
الدرجة العلمية
دكتوراه
تاريخ الدرجة العلمية
2009
الملخص الإنجليزي
-Pearl millet like other cereals shows qualitative and quantitive deficiency in protein.
The main objective of this study was to obtain food of high nutritive value with high protein content and biological value by supplementing pearl millet, with whey protein. Whey protein was procured from overseas and pearl millet cultivar (Ashana) obtained from El Obeid Research Station, were used in this study. Two levels of whey protein were considered (up to 20% and 25% protein content). Supplemented samples and control were fermented in the presence of starter for 14h according to the traditional method utilized in Sudanese homes. The pH, crude protein, in vitro digestibility and protein fractions of the fermented and supplemented pearl millet were determined at 2h intervals. Supplementation of whey protein resulted in significant increase in protein content compared to the control 14.8%, 23.9% and 28.7% for Ashana control (AC), Ashana plus whey protein (up to 20% protein content,AW1) and Ashana plus whey protein (up to 25% protein content,AW2), respectively. Supplementation of fermented pearl millet with whey protein increased the in vitro protein digestibility, which decreased significantly after cooking. The globulin and albumin fractions for uncooked fermented (AC) and fermented supplemented (AW1; AW2) pearl millet, increased significantly (P<0.05) as a result of fermentation.
This was accompanied by a decrease in the prolamin fraction. Cooking adversely affected the protein fractions especially the albumin and globulin fractions,.
This resulted in significant (P<0.05) increase in the G3-glutelin fraction. Sensory evaluation revealed higher acceptability for whey protein supplemented formulas compared to control samples.
التخصصات الرئيسية
الموضوعات
عدد الصفحات
114
قائمة المحتويات
Table of contents.
Abstract.
Chapter One : Introduction.
Chapter Two : Literature review.
Chapter Three : Materials and methods.
Chapter Four : Result and discussion.
Chapter Five : Conclusion and recommendation.
References.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Mallasy, Lamya Uthman Husayn. (2009). Effect of fermentation and cooking on protein quality and quantity of pearl millet supplemented with whey protein. (Doctoral dissertations Theses and Dissertations Master). Omdurman Islamic University, Sudan
https://search.emarefa.net/detail/BIM-364078
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Mallasy, Lamya Uthman Husayn. Effect of fermentation and cooking on protein quality and quantity of pearl millet supplemented with whey protein. (Doctoral dissertations Theses and Dissertations Master). Omdurman Islamic University. (2009).
https://search.emarefa.net/detail/BIM-364078
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Mallasy, Lamya Uthman Husayn. (2009). Effect of fermentation and cooking on protein quality and quantity of pearl millet supplemented with whey protein. (Doctoral dissertations Theses and Dissertations Master). Omdurman Islamic University, Sudan
https://search.emarefa.net/detail/BIM-364078
لغة النص
الإنجليزية
نوع البيانات
رسائل جامعية
رقم السجل
BIM-364078
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
