The effects of different domestic processing on the tundub seeds and their product

Author: 
Khalid A, Abdelgadir and Hassan A, Mudawi

This study is aimed to determine the effect of conventional processing on the nutritional and industrial values of Tundub seeds and also, to identify the suitable portion of Tundub seeds flour (TSF) to prepare porridge by blending TSF and sorghum flour. The conventional processing were (soaking 3h + washing), (soaking 12h + washing), (boiling 1/2h + washing) and (boiling 1/2h + washing + fermenting). Sorghum flour mixed with four levels of (0 %, 10%, 20% and 30%) TSF. The nutritional value was evaluated by measuring chemical properties, minerals, amino acids and anti nutritional factors. The industrial value was evaluated by preparing porridge from Tundub seeds flour in addition to sensory evaluation. Characteristically Tundub seeds contained 28.95% protein, 8.42% fat, 27.03% fiber and 6.40% moisture (after extract the oil). The high values for crude protein 30.82 % and protein digestibility 86.69 % were obtained by (boiling 1/2h + washing +fermenting) treatment and also, the low values of anti nutritional factors were obtained by the same treatment. Moreover, the seed protein contained essential amino acids: 5.8% valine, 0.6% methionine, 4.1% isoluecine, 8.1% leucine, 5.2% phenylalanine, 2.9% histidine, 2.5% lysine and 17.9% arginine. The chemical composition of the porridge showed a significant (p ≤ 0.05) increase in protein from 8.74% in the control to 15.76% and 16.62% in the porridge with20% and 30% Tundub seeds, respectably. The concentration of (20 % TSF) was found to be the best treatment for preparing porridge.

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