Comparative studies on protein fractions and amino acid composition from sorghum and pearl millet

✍ Scribed by Ahmed, Zahra S. ;Abd El-Moniem, G. M. ;Yassen, A. A. E.

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 473 KB
• Volume: 40
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19960400603

✦ Synopsis

the three fractions were determined. Lysine seems to be the most deficient amino acid in the original flour and the remaining residues. Fraction I and 11, in which the lysine accumulated, have essentially better amino acid profile and consequently nutritionally better quality than the protein of the original defatted flour. The recovered protein-rich fractions I and I1 should be useful as a protein ingredient in foods. The remaining residues can be extruded into convenience foods.

A defatted flour sample of sorghum and pearl millet were separated into three fractions. These procedures involve extracting the defatted flour with aqueous sodium hydroxide (pH 11.9) followed by precipitation with diluted HCI acid (pH4.8). The two protein fractions I (soluble at pH4.8) and I1 (insoluble at pH 4.8) along with the remaining residues (fraction 111) were lyophilized separately. The amino acid composition of the original flour and ' E: N [%I = ratio of essential amino acids to non-essential amino acids