النشر العلمي

  • Chemical Compositions, Nutritional Properties and Volatile Compounds of Guddaim (Grewia Tenax. Forssk) Fiori Fruits

 

The chemical analysis and nutritional properties of guddaim fruits were investigated. Proximate
compositions, total energy, minerals, vitamins, sugar profile, amino acids and volatile compounds were determined.
Content of carbohydrate was 66.59%, while moisture, crude fiber, ash, crude protein and crude fat were 11.72%,
9.41%, 4.12%, 7.68% and 0.48%, respectively. The calorific values of fat, protein, and carbohydrates were 0.043,
0.307, and 2.663 kcal/g; respectively. The content of potassium was the highest minerals (856.25 mg/100 g), while
chromium was the lowest (0.063 mg/100 g). The main amino acids were threonine, valine, phenylalanine and
leucine 1.99, 2.91, 2.77, 3.62 g/100 g, respectively, which were found to be higher than the level of Daily
Recommended Allowance (DRA) of essential amino acids required for child and adult human suggested by
FAO/WHO/UNU pattern. Thiaine, riboflavin, pyridoxine, ascorbic acid and folic acid were, 0.185, 0.205, 3.15,
0.415 and 0.765 mg/100 g, respectively. The highest content of sugar was glucose 115.734 mg/g. Volatile
compounds were identified to be relatively smaller, that is ; acetic acid 61.04%; hydrazine –methyl 4.78%; 2,3-
butanediol 4.06% and hexanoic acid 3.48%. The results following this study showed this fruit contained a lot of
important nutrients and nutritional value, beneficial to human health.
 

published in Journal of Food and Nutrition Research

  • Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (Boerhavia elegana Choisy) seeds

 

In this study, the chemical composition, physicochemical properties, phenolic acids and volatile
compounds of alhydwan (Boerhavia elegana Choisy) seed oil were evaluated. The crude oil content was 11.49%,
ash 6.88%, moisture 6.12%, protein content 14.60%, total carbohydrate 24.77% and fiber 36.13%. The oil contain a high quantity of unsaturated fatty acids (74.63 mg·100 g−1) with oleic (C18:1) (57.77%), palmitic (C16:0)
(18.65%) and linoleic (C18:2) (12.88%) acids as the most abundant. The relative density was 0.88 and the iodine
value 105.59. The color analysis showed a value of 28.33 Y+1.43 R. The oil also had a high relative oxidative
stability. The tocol composition showed that α-tocotrienol, γ-tocopherol and γ-tocotrienol were in a higher concentration than the rest. Seven phenolic acids (caffeic, vanillic, galic, p-coumaric, ascorbic, cinnamic and ferulic)
were detected, with ascorbic acid as the predominant one (5.44 mg·100 g−1). In relation to the volatile composition, 48 compounds were found with Z-10-Pentadecen-1-ol (56.73%); Hexadecenoic acid, Z-11- (18.52%);
9,12-Octadecadienoic acid (Z,Z)- (3.93%) and 9,12-Octadecadienoic acid (Z,Z)-, 2-hydroxy-1-(hydroxymethyl)
ethyl ester (3.04%) as the most abundant. These findings demonstrated the potential of alhydwan seeds to be
used as a good source of quality edible oil.
 

published in GRASAS Y ACEITES

  • Impact Of An Under-Explored Seed Protein: Seinat (Cucumis Melo Var. Tibish) Addition On The Physicochemical, Sensory And Nutritional Characteristics Of Wheat Flour Bread

 

The aim of this study was to evaluate the effect of supplementing wheat flour with 5, 10, and 15% seinat seed proteins on physicochemical,
nutritional and sensory properties of bread. Seinat seeds protein concentrate (SSPC) and seinat seeds protein isolates (SSPI) were added to wheat flour
(WF) to make bread. Dough characteristics were studied using a Brabender Farinograph and Extensograph. Loaves were prepared by using the straight
dough procedure. Water absorption was increased (p<0.05) as the protein level in the blends increased. The dough stability time decreased (p<0.05)
with addition of SSPC and SSPI. Addition of 15% SSPC and SSPI to WF did not have any effect on loaf sensory characteristics. WF protein content
significantly increased on addition of SSPC and SSPI. The study demonstrated that addition of SSPC and SSPI increases essential amino acids,
mineral, biological value and chemical score, thus improving the nutritional value of bread
 

published in INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH

  • Chemical and Nutritional Properties of Seinat (Cucumis melo var. tibish) Seeds

 

The proximate composition of seinat (Cucumis melo var. tibish) seed flour, minerals, amino acids and
fatty acids were studied. Crude oil content of seinat seed flour was 31.1% while the moisture, fiber, proteins,
ash and total sugar content was 4.2, 24.7, 28.5, 4.3 and 6.9% respectively. The contents of potassium, the
highest mineral in seinat seed flour was 9,548.33 mg/100 g. Seinat seeds are generally considered to be a
good source of amino acids which contains all the essential amino acids with isoleucine, threonine, lysine,
histidine, methionine and tryptophan. The main fatty acids were linoleic, oleic, palmitic and stearic acids
(61.10, 18.75, 10.37 and 9.18% respectively). The results of the present investigation showed that seinat
seeds are a rich source of important nutrients that appear to have a positive effect on human health.
This study is the first investigation on seinat seed which was grown in Sudan opening the way for further
studies about these seeds.
 

published in Journal of Academia and Industrial Research (JAIR)

  • Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China

 

Seinat seed oil was blended with peanut oil for the
enhancement of stability and chemical characteristics of the
blend. The physicochemical properties (relative density, refractive index, free fatty acids, saponification value, iodine
value and peroxide value) of seinat seed and peanut oil blends
in ratios 95:5, 85:15, 30:70 and 50:50 proportions were evaluated, as well as oxidative stability index, deferential scanning
calorimetric (DSC) characteristics and tocopherols content.
Results of oil blend showed that there was no negative effect
by the addition of seinat seed oil to peanut oil and also had
decreased percentages of all saturated fatty acids except
stearic acid, conversely, increased the levels of unsaturated
fatty acids. As for the sensory evaluation, the panelist results
showed that seinat seed oil blends had no significant differences (p<0.05) in all attributes except the purity. The results
indicated that the blending of seinat seed oil with peanut oil
had also increased the stability and tocopherols content. As
Sudan is the first producer of seinat oil, blending of seinat seed
oil with traditional oil like quality, and may decrease the consumption of other expensive edible oils.
 

published in Journal of Food Science and Technology

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