M onechma ciliatum (MC) seeds are a rich plant source of protein, fat, minerals, and other essential nutrients. The current study aims to investigate the impact of using MC seeds as a plant-based food supplement on kisra (Sudanese bread made of sorghum flour). To obtain the most benefits from the MC, seeds were subjected to three treatments, boiling, roasting, and germination. The raw and treated MC seeds were separately ground and added to sorghum flour with ratio of 1:10 each. The common kisra made of pure sorghum flour (K) flour as control and four samples of supplemented kisra were prepared as raw or untreated (UMK), boiled (BMK), roasted (RMK), and germinated (GMK). Chemical composition, mineral, amino acids, fatty acids, tocopherols, and amino acids content were determined and also sensory evaluation. Results showed that using Monechma ciliatum seeds flour as a supplement of sorghum's kisra significantly improved its nutritional value. Protein, Fat, fiber, mineral, unsaturated fatty acids, and amino acids significantly increased while tocopherol content wasn't affected by supplementation. The sorghum's kisra, supplemented with 10% roasted (RMK) Monechma ciliatum seed flour was found to be acceptable between the supplemented samples concerning all sensory attributes.
Introduction. Monechma ciliatum L. seeds are rich in proteins, carbohydrates, oils and mineral contents. Researchers have focused on new production development but there is no available data on the impact of processing techniques on the quality of the seeds. Our study aimed to investigate the impact of boiling, roasting, and germination on the composition and nutritional value of Monechma ciliatum (black mahlab) seeds. Study objects and methods. We analyzed 7 kg of black mahlab seeds purchased from the local market. We applied standard methods used in boiling, roasting, and germination techniques. Proximate analyses were performed using the methods of the Association of Official Analytical Chemists. Minerals were analyzed by inductively coupled plasma-mass spectrometry (ICP-MS), and fatty acids were determined by gas chromatography. Tocopherols and amino acids in processed seeds were determined by high-performance liquid chromatography. Results and discussion. The results showed that the proximate compositions of untreated, boiled, roasted, and germinated mahlab seeds were affected by boiling, roasting, and germination techniques. Most of the nutritional values were enhanced by all the treatments. In particular, all the processing techniques increased the protein content. Boiling and roasting increased the fat content, while boiling and germination increased the fiber content. Tocopherols were higher only in the germinated samples. Amino acids were increased by all the techniques. Minerals were affected by all the techniques, except for Na, which was higher in the germinated sample. Conclusion. Boiling, roasting, and germination enhanced significantly the chemical composition of Monechma ciliatum seeds, which make them a value ingredient to develop new food products.
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