Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility
Nuha M. Osman,
Isam A. Mohamed Ahmed,
Elfadil E. Babiker,
Nuha M. Osman
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, P.O. Box 32, Shambat, Sudan
Search for more papers by this authorIsam A. Mohamed Ahmed
Department of Applied Resources Chemistry, United Graduate School of Agricultural Sciences, Tottori University, Tottori, Japan
Search for more papers by this authorCorresponding Author
Elfadil E. Babiker
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, P.O. Box 32, Shambat, Sudan
*Correspondent: E-mail: [email protected]Search for more papers by this authorNuha M. Osman,
Isam A. Mohamed Ahmed,
Elfadil E. Babiker,
Nuha M. Osman
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, P.O. Box 32, Shambat, Sudan
Search for more papers by this authorIsam A. Mohamed Ahmed
Department of Applied Resources Chemistry, United Graduate School of Agricultural Sciences, Tottori University, Tottori, Japan
Search for more papers by this authorCorresponding Author
Elfadil E. Babiker
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, P.O. Box 32, Shambat, Sudan
*Correspondent: E-mail: [email protected]Search for more papers by this authorSummary
Sicklepod leaves after fermentation and drying are commonly known as Kawal in Sudan. Investigation of the samples showed that the dry matter, oil, fibre and carbohydrates fluctuated during processing. The protein content of Algenina increased to 30.01% while that of Zalngy decreased to 24.32%. Cooking increased the ash content to 19.55% and 20.04% for Algenina and Zalngy samples respectively. For both samples the total energy was decreased to 221.59 and 227.39 kcal per 100 g for the samples respectively. The first limiting amino acid is lysine with a score of 73.9. Although cooking of the sample increased lysine score to 76.00 but still is a limiting amino acid. Sulphur amino acids are the second limiting of Zalngy. The protein fractions fluctuated during processing. Cooking of the samples decreased polyphenols to 890.01 and 620.58 mg per 100 g and phytate to 77.90 and 146.28 mg per 100 g for the samples respectively. However, tannin content increased to 1183.65 and 977.65 mg per 100 g for the samples respectively. For Algenina sample the protein digestibility increased to 50% after cooking but for Zalngy it decreased to 30%.
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