Effect of fermentation and cooking on protein quality and quantity of pearl millet supplemented with whey protein
Dissertant
Thesis advisor
University
Omdurman Islamic University
Faculty
Faculty of Agriculture
Department
Department of Food Science and Technology
University Country
Sudan
Degree
Ph.D.
Degree Date
2009
English Abstract
-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.
Main Subjects
Topics
No. of Pages
114
Table of Contents
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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Language
English
Data Type
Arab Theses
Record ID
BIM-364078
