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标题：Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts
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作者：Mohammed Adam Yahya Abdualrahman ; Ali Osman Ali ; Elamin Abdalla Elkhalifa 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2015
卷号：10
期号：3
页码：100-108
DOI：10.3923/ajft.2015.100.108
出版社：Academic Journals Inc., USA
摘要：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 acid s and amino acid s 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 kh₃and peanut and bambara groundnuts in case of kh₄ 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 acid s, 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 acid s.