Nutritional Value of Black Mahlab Seeds (Monechma ciliatum) and its Effect on Quality Attributes of Supplemented Sorghum Kisra

Abstract

The current study aims to investigate the effect of the three processing (boiling, roasting and germination) techniques on Monechma ciliatum (black mahlab) seeds nutritional value and then the effect of M.ciliatum raw and treated seeds as food supplement on sorghum flour Kisra quality and the possibility to produce high nutritional value Kisra using the advantage of the high percentage of protein, fat, minerals and fatty acids in the MC seeds and as the same time to be acceptable by consumers . The results showed that, proximate composition of untreated M.ciliatum (UM), and boiled (BM), roasted (RM) and germinated M.ciliatum (GM) seeds. after boiling, roasting and germination processing techniques. Most of the nutritional factors of MC were increased by processing. Specifically, the three processing techniques increased the protein content, while boiling and roasting increased the fat content. In the same manner boiling and germination techniques increased the fiber content. Saturated fatty acids were increased by roasting and germination processes, while unsaturated fatty acids were decreased. Tocopherols were increased only in germinated sample. Amino acids composition was increased with the three processing techniques. Minerals were affected by the three processing techniques except Na% which was increased in germinated sample. Kisra (a traditional stable Sudanese food) was prepared as control sample and kisra from sorghum flour supplemented with 10% of raw and treated M.ciliatum seeds flour, as a result of supplementation most of the nutrients contents were increased. Fat, fiber, protein and mineral contents and unsaturated fatty acid were increased while amino acids were decreased in Kisra supplemented with raw (untreated) and treated samples. Tocopherol content wasn’t affected in kisra supplemented with raw or treated samples of M.ciliatum seeds. Kisra supplemented with roasted M.ciliatum seeds flour was the most acceptable product by the panelists.