[Chemical and nutrition evaluation of whole sorghum flour (Sorghum bicolor, L. Moench), complementation with bean and milk whey, application in baking].
The chemical characteristics nutritive value and technological properties of the whole sorghum flour for consumption were studied. The chemical analyses indicated 11.5% of protein, 2.7% of fat, 1.3% of fiber and 72% of carbohydrate. Major mineral in the flour were sulphur 0.25%, phosphorus 0.21%, potassium 0.15%, magnesium 0.07% and calcium 0.03%. The amino acid analyses showed lysine as the first limiting amino acid (score 31.3%) and as the second treonine (score 61.5%). The essential fatty acid contents in the oil were linolenic acid 36.2%, linolenic acid 1.4% and trace of arachidonic acid. The tanin content was 0.04%. PER and CEA were increased when the whole sorghum flour was supplemented with exception of digestibility. It was concluded that whole sorghum flour is a good source of calories in the diet (359 Cal/100g) and the protein responded positively to complementing with Phaseoulus vulgaris flour, dried milk whey and synthetic lysine. The bread baked with 0, 5, 10 and 15% of composite flour (wheat-sorghum) showed good volume, good external and internal characteristics and a high percentage of acceptability, by a panel of degustation testers.
Zaparrart
M I
MI
Sector de Nutrição Humana e Alimentos, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Brasil.
Salgado
J M
JM
D000818:Animals; D001939:Bread / Q000032:analysis*; D003296:Cooking; D004032:Diet; D002523:Edible Grain / Q000737:chemistry*; D005260:Female; D005433:Flour / Q000032:analysis*; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D008297:Male; D051381:Rats; D017208:Rats, Wistar
Avaliação química e nutricional de farinha de sorgo integral (Sorghum bicolor, L. Moench), complementação com feijão e soro de leite, aplicação em panificação.