Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts

Abstract

This study aimed to evaluate impact of utilization of peanut and bambara groundnuts for improving the nutritive value of Sudanese traditional khemiss-tweria. For this, proximate analysis, mineral, fatty acids and amino acids were studied. The crude protein contents of developed khemiss-tweria improved by 6.16, 49.37 and 53.55% over the control sample. In addition, the contents of calcium, phosphorus, plamitic and oleic acids were increased meanwhile; the contents of iron, zinc, stearic and linoleic acids were reduced as a result of peanut substitution. Furthermore, utilization of sesame seeds and bambara groundnuts in case of kh 3 and peanut and bambara groundnuts in case of kh 4 improved the contents of calcium, phosphorus, iron, plamitic and oleic acid whilst, decreased the contents of zinc, stearic and linoleic acids compared to control sample. However, the developers khemiss-tweria are superior with respect to arginine, leucine, phenylaline, theronine, valine and total essential amino acids, when compared to FAO/WHO reference pattern. It could be concluded that, the study remarkably developed new types of khemiss-tweria with high contents of crude protein, calcium, phosphorus, iron, plamitic oleic acids and essential amino acids.

Some Nutritional and Physical Properties of Different Zambian Market Classes of Bambara Groundnut (Vigna subterranea)

“…The total essential amino acids were found to be 55 and 57 g/100g protein for the brown and red Bambara groundnuts, respectively. These values are above the total amino acid content (46 g/100g protein) reported by Abdualrahman, Ali, Elkhalifa, and Ma (2015) for Sudanese Bambara groundnut. All the essential amino acids, except methionine in the brown Bambara groundnut market class, were above the recommended WHO/FAO, (2007) essential amino acid requirement for children (2 -5 years) and adults (Table 1).…”

Functional Properties and Amino Acid Profile of Bambara Groundnut and Moringa oleifera Leaf Protein Complex

“…The methionine content of 1.77 g/100 g obtained in this study for BGNPI was higher than 1.27 g/100 g reported by [21] for BGN protein. Importantly, methionine 1.86 g/100 g in BAMOLP is higher than (0.3) g/100 g in soya bean, and comparable to 2.5 g/100 g recommended by FAO/WHO/UNU [42]. BGNPI, MOLPI, and BAMOLP are good sources of arginine, a conditionally essential amino acid, with BGNPI having the highest 6.31 g/100 g, while BAMOLP and MOLPI have 5.33 and 3.39 g/100 g, respectively.…”

“…BAMOLP is therefore a good source of essential amino acids, since it is especially higher in methionine, phenylalanine, and histidine compared to whey, pea, brown rice, soy, hemp, and wheat protein (Figure 3). The amino acid content of BAMOLP is higher in threonine, phenylalanine, lysine, and leucine when compared to the FAO/WHO reference pattern [42]. BAMOLP will be a suitable functional food ingredient in value-added products.…”