@Article{pakinsight,
AUTHOR = {},
TITLE = {Effect of Soaking on the Nutritional Values of Kordala (Maerua  Pseudopetalosa) Seeds Grown in Kordofan Region,  Sudan},
JOURNAL = {Journal of Food Technology Research},
VOLUME = {4},
YEAR = {2017},
NUMBER = {2},
PAGES = {40-45},
URL = {http://www.pakinsight.com/archive/58/06-2017/2},
ISSN = {2312-3796},
ABSTRACT = {The aim of this study is to eliminate the alkaloids from Kordala (Maerua  pseudopetalosa) by soaking  process and examine their effect on nutritional value, protein digestibility and anti- nutritional factors. The seeds were soaked in water for seven days with water changed daily. The proximate composition, protein digestibility, minerals composition, anti-nutritional factors and amino acids profile were examined. The results obtained showed that soaking decreased protein content (from 21.67 to 11.64 %), ash (from 2.9 to 0.3%), fat (from 1.78 to 1.05%), polyphenols (from 170.82 to 160 mg/100g), phytic acid (from 743.5 to 588.9 mg/100g), minerals and amino acids content also decreased. The process increased moisture content (from 8.3 to 9.62%), fiber content (from 1.36 to 4.27%), total carbohydrates (from 63.99 to 73.12%) and protein digestibility (from 58.4 to 68.1%) for raw and soaked seeds, respectively. Comparing these values with recommended dietary allowances, the results indicated that Kordala (Maerua  pseudopetalosa) seeds could be a good supplement source for some nutrients.},
DOI = {10.18488/journal.58.2017.42.40.45}
}