dc.contributor.author | Ali, Rahma T | |
dc.contributor.author | Kunyanga, Catherine N | |
dc.contributor.author | Ngugi, Kahiu | |
dc.date.accessioned | 2021-10-01T12:12:08Z | |
dc.date.available | 2021-10-01T12:12:08Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Ali RT, Kunyanga CN, Ngugi K. "In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder." International Journal of Food and Nutrition Research. 2021;5(39). | en_US |
dc.identifier.uri | https://escipub.com/ijfnr-2020-12-3005/ | |
dc.identifier.uri | http://erepository.uonbi.ac.ke/handle/11295/155577 | |
dc.description.abstract | Ready to Eat (RTE) sorghum cookies were prepared by incorporating green gram flour at 10%, 20%, 30%, dried mango powder at 10% and evaluated for their physico-chemical and nutritional properties. Protein, fat, fiber and ash increased with increase in green gram flour substitution as carbohydrate content decreased significantly. Significant differences (p ≤ 0.05) in protein content were seen in cookies ranging from 9.52% to 13.60%. Fiber increased significantly from 9.40% to 10.90%. In vitro protein digestibility ranged from 67.75 ± 0.01% to 90.05 ± 0.10 %. Vitamins analysed increased with addition of green gram flour. Thiamine content ranged from 0.22±0.02 to 0.61±0.02 mg/100g, riboflavin from 0.09±0.00 to 1.39±0.04 mg/100g and ascorbic acid from 13.87±0.79 to 19.31±0.94 mg/100g. Value addition of under-utilized crops like sorghum and green grams can play a vital role in development of high nutritional quality RTE products. | en_US |
dc.language.iso | en | en_US |
dc.publisher | University of Nairobi | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | In-Vitro protein digestibility, physico-chemical, nutritional quality, ready-to-eat, sorghum, cookies. | en_US |
dc.title | In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder | en_US |
dc.type | Article | en_US |