Chemical, In-vitro Multienzyme Digestibility and Amino Acid of Sorghum (Sorghum bicolor (L) Moench) Fortified with Soybean (Glycine max) Composite Meal flour
Oluwagbenle Henry Niyi *
Department of Chemistry, Ekiti State University, P.M.B. 5363, Ado-Ekiti, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The proximate, minerals, functional properties, in-vitro multi enzyme protein digestibility and amino acid of sorghum fortified with soybean composite meal flour have been determined using standard analytical procedures. The sample contained moisture (3.52%), ash (3.64%), crude fat (27.44%), crude protein (39.33%), crude fibre (5.66%) and carbohydrate (20.41%). The magnesium was the highest mineral with the value of 40.78mg/kg while copper had the lowest value of 0.04 mg/kg. The results of functional properties showed that water absorption capacity (WAC) had the value of 142.62%, oil absorption capacity (OAC) had the value of 114.24%, foaming capacity/stability (6.50%/2.00%) while the least gelation concentration was 2.00%. The multi enzyme protein digestibility was 66%. Glutamic acid was the most concentrated amino acid with the value of 172.5 mg/g crude protein while cysteine was the least concentrated with the value of 20.5 mg/g crude protein. The average total amino acid in the composite sample was 915.5 mg/g crude protein and percent total essential amino acid was 44.7% (with histidine), 42.3% (without histidine). The composite sample meal flour would provide the required amino acids for adults and pre-school children (2-5yrs) since the score values obtained were higher than 100% required standards recommended for the various groups.
Keywords: Chemical, In-vitro multienzyme digestibility, amino acid, fortified, sorghum, soybean, composite