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Using of Chickpea and Millet Flours in Cake Processing for Gluten Intolerant Individuals

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dc.contributor.author Makkawi, Asma Abubaker Osman
dc.contributor.author Mohammed, Hiba Mohammed Alhassan Ibrahim
dc.contributor.author Supervisor, -Ebrahim Alfaig Alnoor Alfaig
dc.date.accessioned 2022-04-28T09:04:58Z
dc.date.available 2022-04-28T09:04:58Z
dc.date.issued 2020-11-28
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
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


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