dc.contributor.author |
Makkawi, Asma Abubaker Osman |
|
dc.contributor.author |
Mohammed, Hiba Mohammed Alhassan Ibrahim |
|
dc.contributor.author |
Supervisor, -Ebrahim Alfaig Alnoor Alfaig |
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dc.date.accessioned |
2022-04-28T09:04:58Z |
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dc.date.available |
2022-04-28T09:04:58Z |
|
dc.date.issued |
2020-11-28 |
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dc.identifier.citation |
Makkawi, Asma Abubaker Osman . Using of Chickpea and Millet Flours in Cake Processing for Gluten Intolerant Individuals \ Asma Abubaker Osman Makkawi , Hiba Mohammed Alhassan Ibrahim Mohammed .- Khartoum: Sudan University of Science and Technology, College of Agricultural Studies, 2020 .-56 p. :ill. ;28cm .- Search Bachelor |
en_US |
dc.identifier.uri |
http://repository.sustech.edu/handle/123456789/27312 |
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dc.description |
Search Bachelor |
en_US |
dc.description.abstract |
The aim of this study was to produce gluten free cake using millet and chickpea flours.
The combination of chickpea and millet flour is the percent of A (25:75), B (75:25), C (50:50) to produce three type of different cakes.
The proximate analysis of the chickpea flour was determined; the moisture content was (10.63%), ash (2.43%), protein (23.95%), fiber (1.34%), fat (1.98%) and carbohydrate (59.67%). And millet flour results were 11.22%, 2.37%, 14.7%, 1.34%, 5.57% and 64.8% for moisture, ash, protein, fiber, fat and carbohydrate, respectively.
The proximate analysis result of the processed cake in sample (A) was moisture (38.51%), ash (0.82%), protein (8.61%), fiber (0.75%), fat (6.52%) and carbohydrates (44.79%). In sample (B) was content 40.28%, 0.53%, 11.13%, 0.86%, 4.73% and 42.47% for moisture, ash, protein, fiber, fat and carbohydrates . In sample (C) was content moisture (42.80%), ash (0.85%), protein (9.7%), fiber (0.87%), fat (5.56%) and carbohydrates (40.22%).
The panel test results showed that sample B was the best in color, flavor, taste, texture and over all acceptance.
Based on these results the percent 75:25(chickpea: millet) was recommended for cake processing to give gluten free cake with acceptance quality. |
en_US |
dc.description.sponsorship |
Sudan University of Science and Technology |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Sudan University of Science & Technology |
en_US |
dc.subject |
Agricultural Studies |
en_US |
dc.subject |
Food Science and Technology |
en_US |
dc.subject |
Chickpea and Millet Flours in Cake Processing |
en_US |
dc.subject |
Gluten Intolerant Individuals |
en_US |
dc.title |
Using of Chickpea and Millet Flours in Cake Processing for Gluten Intolerant Individuals |
en_US |
dc.title.alternative |
استخدام دقيق الحمص والدخن في تصنيع الكيك لمرضى حساسية الجلوتين |
en_US |
dc.type |
Thesis |
en_US |