%0 Journal Article
%T Effect of Full and Partial Substitution of Sesame Seeds with Bambara Groundnuts and Peanuts on the Quality of Sudanese Traditional Food (Khemiss-tweria)
%A M.A.Y. Abdualrahman
%A A.O. Ali
%J American Journal of Food Technology
%D 2012
%I Science publications
%X In this study, de-hulled Bambara groundnuts and peanuts flours were used for full and partial substitution of sesame seeds in production of khemiss-tweria. The proximate analysis of de-hulled Bambara groundnuts flour, peanuts, sesame seeds and pearl millet flour were conducted. The chemical analysis of control and developed khemiss-tweria indicated that the contents of moisture and ash ranged between 4.00¡À0.03 to 4.28¡À0.04% and 2.50¡À0.01 and 4.86¡À0.04%, respectively, while the contents of protein, fat, crude fiber and carbohydrate ranged from (15.06¡À0.02 to 24.19¡À0.03%) (6.69¡À0.03 to 10.88¡À0.02%) (2.12¡À0.03 to 2.50¡À0.01%) and (62.27¡À0.02 to 68.40¡À0.01%), respectively. On the other hand, the in vitro protein digestibility ranged from (75.52¡À0.02 to 93.16¡À0.04%). The most significant effect of de-hulled Bambara groundnuts flour and peanuts addition, in production of khemiss-tweria was the improvement of protein quality. Khemiss-tweria made from millets bread and peanuts had the highest in vitro protein digestibility. The sensory analysis of the different types of khemiss-tweria revealed that there was a significant differences in colour while there were no significant differences between the various types of khemiss-tweria products. However, peanuts gave higher scores to the khemiss-tweria whereby peanuts fully replaced sesame seeds than the products made from other blends.
%K Bambara groundnuts
%K chemical composition
%K nutritional quality
%K Sudanese traditional food (khemiss-tweria) production
%U http://docsdrive.com/pdfs/academicjournals/ajft/2012/420-428.pdf