Effect of Soaking on the Nutritional Values of Kordala (Maerua Pseudopetalosa) Seeds Grown in Kordofan Region, Sudan

Elrady E Bukhari Holli, Abdelazim A.M Nour and Adam Ismail Ahmed

Journal of Food Technology Research, 2017, vol. 4, issue 2, 40-45

Abstract: The aim of this study is to eliminate the alkaloids from Kordala (Maerua pseudopetalosa) by soaking process and examine their effect on nutritional value, protein digestibility and anti- nutritional factors. The seeds were soaked in water for seven days with water changed daily. The proximate composition, protein digestibility, minerals composition, anti-nutritional factors and amino acids profile were examined. The results obtained showed that soaking decreased protein content (from 21.67 to 11.64 %), ash (from 2.9 to 0.3%), fat (from 1.78 to 1.05%), polyphenols (from 170.82 to 160 mg/100g), phytic acid (from 743.5 to 588.9 mg/100g), minerals and amino acids content also decreased. The process increased moisture content (from 8.3 to 9.62%), fiber content (from 1.36 to 4.27%), total carbohydrates (from 63.99 to 73.12%) and protein digestibility (from 58.4 to 68.1%) for raw and soaked seeds, respectively. Comparing these values with recommended dietary allowances, the results indicated that Kordala (Maerua pseudopetalosa) seeds could be a good supplement source for some nutrients.

Keywords: Maerua pseudopetalosa; Soaking; Protein; Anti- nutritional factors; Amino acids; Minerals (search for similar items in EconPapers)
Date: 2017
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