原创力文档effect of different supplementation levels of soybean flour on pearl millet functional properties补充不同水平的大豆粉对珍珠谷子功能属性.pdfVIP
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effect of different supplementation levels of soybean flour on pearl millet functional properties补充不同水平的大豆粉对珍珠谷子功能属性
Food and Nutrition Sciences, 2012, 3, 1-6 1
/10.4236/fns.2012.31001 Published Online January 2012 (http://www.SciRP.org/journal/fns)
Effect of Different Supplementation Levels of Soybean
Flour on Pearl Millet Functional Properties
1 1 2* 1
Maha A. M. Ali , Abdullahi H. El Tinay , Abd Elmoneim O. Elkhalifa , Limya O. Mallasy ,
Elfadil E. Babiker1
1Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan, 2Ahfad University
for Women, Omdurman, Sudan.
*
Email: aoelkhalifa@
Received August 9th, 2010; revised November 30th, 2011; accepted December 7th, 2011
ABSTRACT
Pearl millet cultivar (Dempy) was supplemented with soybean flour to raise the protein content by 5%, 10% and 15%.
Defatted soybean flour, pearl millet flour and their composite flour had varying functional properties. Water and fat
absorption, bulk density, nitrogen solubility and dispersibility were higher for soybean flour compared to that of pearl
millet flour. Therefore, such properties were improved significantly (P ≤ 0.05) for pearl millet with increasing the level
of soybean supplementation. The emulsifying and foaming properties of pearl millet flour were poor but after supple-
mentation with soybean they significantly (P ≤ 0.05) improved. Supplementation of pearl millet flour with soybean had
no effect on least gelation concentration of millet. The implication of these results will be realized in designing protein-
enriched products based on pearl millet flour, especially for pearl millet–growing regions in the under-developing coun-
tries.
Keywords: Pearl Millet; Soybean; Supplementation; Functional Properties
1. Introduction
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