Impact of incorporation of Monechma ciliatum seed flour on the chemical composition, nutritional value and sensory evaluation of sorghum Kisra

Abstract

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.

Feed Quality of Sweet Sorghum Grains

“…Crude ash and crude protein ratios of sweet sorghum seeds showed great differences between varieties; While the highest crude ash and crude protein ratios were obtained in Erdurmuş and Gülşeker cultivars, respectively, the lowest crude ash and crude protein rates were found in Cowley and Sorge cultivars. In the researches on the raw ash and crude protein contents of sorghum; the crude ash and crude protein ratios were obtained as 1.4-1.6% and 12.1-14.1%, respectively, in sorghum hybrid grains (Isa 2009), as 5.9-9.1% and 18.6-25.2%, respectively, in different sorghum varieties forage (Zhapayev et al 2015), as 4.8% and 5.1%, respectively, in Ceres-81 sweet sorghum variety (Macedo et al, 2017), as 1.03-2.94% and 10.90-14.97%, respectively, in sorghum grain (Ebadi et al 2019), as 1.57% and 11.58%, respectively, in Kisra sorghum cultivar (Mustafa et al 2021).…”

“…In the study examining the effects of plant growth regulators on the nutritional values of sweet sorghum, it was reported that the NDF ratios of Cerse-81 sweet sorghum variety ranged from 42.7-73.2 g/kg DM (Macedo 2017). On the other hand, crude fiber ratios were obtained as 2.0-2.7% in sorghum hybrid grain (Issa 2009), as 2.0-2.7% in sorghum grain (Vila-Real et al, 2017), as 1.98-8.99% in different varieties of sorghum kernels (Ebadi et al 2019), and as 1.68% in Kisra sorghum variety (Mustafa et al 2021).…”

A review on the health benefits of Monechma ciliatum (Black mahlab): A potential functional food

“…Many studies have been conducted to validate the traditional uses of the different parts of the plants. As M.ciliatum seeds are previously known as a rich source of protein, fat, minerals and other essential nutrients, Mariod, et al [19] conducted a study to evaluate the impact of M. ciliatum. The focus of this study was on these seeds as a plant -based supplement on sorghum kisra (Sudanese bread made of sorghum flour(as a stable diet for most of Sudanese population.…”

Metabolic and elemental profiling as potential discriminating features among the black mahlab seeds (Monechma ciliatum) grown in three different regions

“…16 In Sudan, it is cultivated in western and south-western regions and is locally named black mahlab or El-Mahlab El-Aswad due to it being a small brownish-black seed. [17][18][19] The seeds are widely used as a traditional medication for general body pain, liver, cold, diarrhoea, and sterility in women and food supplements. [20][21][22] The seeds powder is also employed in traditional Sudanese fragrances, lotions, and other cosmetics used for wedding preparation.…”

“…Monechma ciliatum belongs to Acanthaceae and it is a well‐known pharmaceutical plant that grows in some regions of arid and semi‐arid parts of tropical Africa 16 . In Sudan, it is cultivated in western and south‐western regions and is locally named black mahlab or El‐Mahlab El‐Aswad due to it being a small brownish‐black seed 17–19 . The seeds are widely used as a traditional medication for general body pain, liver, cold, diarrhoea, and sterility in women and food supplements 20–22 .…”