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Titolo:
Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel
Autore:
Sanni, AI; Asiedu, M; Ayernor, GS;
Indirizzi:
Univ Ibadan, Dept Bot & Microbiol, Ibadan, Nigeria Univ Ibadan Ibadan Nigeria badan, Dept Bot & Microbiol, Ibadan, Nigeria
Titolo Testata:
PLANT FOODS FOR HUMAN NUTRITION
fascicolo: 3, volume: 56, anno: 2001,
pagine: 217 - 223
SICI:
0921-9668(2001)56:3<217:IOPCOT>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Soggetto:
WEANING FOOD; MAIZE; PROTEIN; QUALITY;
Keywords:
fermentation; fortification; germination; Ogi-baba; sorghum; weaning;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
22
Recensione:
Indirizzi per estratti:
Indirizzo: Sanni, AI Univ Ibadan, Dept Bot & Microbiol, Ibadan, Nigeria Univ Ibadan Ibadan Nigeria t Bot & Microbiol, Ibadan, Nigeria
Citazione:
A.I. Sanni et al., "Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel", PL FOOD HUM, 56(3), 2001, pp. 217-223

Abstract

The effect of germination, cowpea fortification and fermentation on the chemical and amino acid composition of ogi-baba, a Nigerian fermented sorghumgruel was investigated. The lowest protein value of 1.4% was obtained in the traditionally prepared sample, while samples prepared from germinated, fortified sorghum had 13%. The ash ranged from 0.9% to above 2%, while the fat was in the range of 1.2% to 2.8%. Generally, fortification, in addition to germination, improved the chemical composition of ogi-baba relative to the control sample. There was improvement in the amino acid profile of all the ogi-baba samples compared to the unprocessed sorghum grains. Lysine, a limiting amino acid in sorghum, increased more than 50% in ogi-baba. However, samples prepared using germinated sorghum without the addition of cowpeashad a lower lysine content.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/07/20 alle ore 19:19:41