Quality of proteins and products based on Sclerocarya birrea marula seed

Abstract EN

Representative samples of Marula, Sclerocary birrea seeds obtained from Abu Gibaiha and Ghibaish provinces, Sudan, were analyzed for chemical composition and the defatted meal was analyzed for amino acids composition.

The seeds contained 53.0, 28.0 and 8.0% of oil, protein and carbohydrate respectively.

Lysine was found to be the limiting amino acid.

The protein contained good level of sulphur-containing amino acids (methionine and cystine), when compared to that of four different food materials.

The in-vitro protein digestibility of Sclerocarya birrea was almost similar to that of soy bean protein concentrate and lupine.

With achemical score of 33.0 %, based on the essential amino acids pattern requirements for children, the limiting amino acid in Sclerocarya protein was lysine.

Sclerocarya birrea developed products were produced by adding to Halva confectionary 10% unroasted, blanched and roasted kernels and biscuits processed by using the seedoil instead of hydrogenated oils .The panel of 10 people evaluated each category of sample for texture flavor, and overall preference on a 9-point hedonic scale.

The results showed a statistically significant difference (P ≤ 0.05) between the Halva developed products.

Biscuits processed by using the seed oil instead of hydrogenated oils was significantly (P ≤ 0.05) found to be less acceptable than the conventional biscuits.