Effect of traditional processing on the nutritional quality and in vivo biological value of samh (Mesembryanthemum forsskalei Hochst) flour

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dc.contributor.authorAlderaywsh, Fahad
dc.contributor.authorOsman, Magdi A.
dc.contributor.authorAl-Juhaimi, Fahad Y.
dc.contributor.authorGassem, Mustafa A.
dc.contributor.authorAl-Maiman, Salah A.
dc.contributor.authorAdiamo, Oladipupo Q.
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAhmed, Isam A. Mohamed
dc.date.accessioned2020-03-26T20:13:43Z
dc.date.available2020-03-26T20:13:43Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractRoasting improved the determined protein and carbohydrate content of the flour compared to raw flour (p < 0.05). Baking enhanced the determined moisture and ash content of the flour compared to all treatments (p < 0.05). Similar amino acid content was found in both raw and treated flours with glutamic acid, glycine, arginine, and aspartic acid being predominant. Cooking reduced the total aromatic and nonessential amino acid content whereas roasting reduced the total essential amino acid content of samh flour. All treatments significantly (p < 0.05) decreased the antinutritional factors compared to untreated raw flour. Baking decreased the trypsin inhibitor activity by almost 98.7% whereas cooking reduced phytate and tannin content by 38.5% and 10.8, respectively. Roasting and baking significantly (p < 0.05) improved the in vitro protein digestibility of the flour. In vivo, the true faecal nitrogen digestibility of rats was significantly (p < 0.05) enhanced by all treatments. Baking and cooking increased (p < 0.05) the net protein utilization and biological value of the flour. Overall, the treatments improved the nutritional quality of samh flour.en_US
dc.description.sponsorshipKing Saud UniversityDeanship of Scientific Research at King Saud University [RG-1439-80]en_US
dc.description.sponsorshipThe authors extend their appreciation to the Deanslup of Scientific Research at King Saud University for funding this work through research group No (RG-1439-80).en_US
dc.identifier.citationAlderaywsh, F., Osman, M. A., Al-Juhaimi, F. Y., Gassem, M. A., Al-Maiman, S. A., Adiamo, O. Q., Özcan, M. M., Ahmed, I. A. M. (2019). Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh (Mesembryanthemum forsskalei Hochst) Flour. Journal of oleo science, 68(10), 1033-1040.
dc.identifier.doi10.5650/jos.ess19095en_US
dc.identifier.endpage1040en_US
dc.identifier.issn1345-8957en_US
dc.identifier.issn1347-3352en_US
dc.identifier.issue10en_US
dc.identifier.pmid31511466en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1033en_US
dc.identifier.urihttps://dx.doi.org/10.5650/jos.ess19095
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37749
dc.identifier.volume68en_US
dc.identifier.wosWOS:000488602900012en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.language.isoenen_US
dc.publisherJAPAN OIL CHEMISTS SOCen_US
dc.relation.ispartofJOURNAL OF OLEO SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSamh flouren_US
dc.subjectnutritional compositionen_US
dc.subjectamino acid compositionen_US
dc.subjectantinutritional factorsen_US
dc.subjectin vitro protein digestibilityen_US
dc.subjectbiological valueen_US
dc.titleEffect of traditional processing on the nutritional quality and in vivo biological value of samh (Mesembryanthemum forsskalei Hochst) flouren_US
dc.typeArticleen_US

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