Fururndu, a meat substitute from fermented Roselle (Hibiscus sabdariffa L.) seed: Investigation on amino acids composition, protein fractions, minerals content and HCI-extractability and microbial growth

Pakistan Journal of Nutrition

Volumn 7, Issue 2, 2008, Pages 352-358

  Yagoub, Abu El Gasim A ^a   Mohammed, Mohammed A ^a  

^a UNIVERSITY OF ZALINGEI   (Sudan)

Author keywords

Amino acids; Fermentation; Furundu; HCI extractability of minerals; Hibiscus sabdariffa L.; Microflora; Protein fractions

Indexed keywords

ALBUMIN; AMINO ACID; AMMONIA; ARGININE; ASPARTIC ACID; CHLORIDE; COPPER; CYSTEINE; GLOBULIN; GLUTAMIC ACID; IRON; MANGANESE; METHIONINE; MINERAL; POTASSIUM; PROLAMIN; PROTEIN; SODIUM; THREONINE;

ACIDITY; AMINO ACID COMPOSITION; ARTICLE; BACILLUS; BACTERIAL ENDOSPORE; BACTERIAL GROWTH; CONTROLLED STUDY; FERMENTATION; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD COMPOSITION; FUNGUS GROWTH; FURUNDU; HIBISCUS; MEAT; MICROBIAL GROWTH; MOULD; PH MEASUREMENT; PHYSICAL CHEMISTRY; PLANT SEED; PROTEIN CONTENT; YEAST;

HIBISCUS SABDARIFFA;

EID: 42149115706     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.352.358     Document Type: Article

References (34)

1. AOAC, 1990. Official Methods of Analysis, 15th Edn. Association of Official Analytical Chemists: Washington D.C.
2. Campbell-Platt, G., 1987. Fermented foods of the world. A dictionary and guide, cited by Desphande et al. FAO Agric. Services Bull., 2000, 142, Rome, Italy, pp: 1-53.
3. Chapman, H.D. and F.P. Pratt, 1968. Ammonium molybdate-Ammonium vandate method for determination of phosphorus: Methods of Analysis for Soils, Plants and Water. California Univ. Public. Div. Agric. Sci., pp: 169-170.
4. Chapman, H.D. and F.P. Pratt, 1961. Calcium and magnesium by titration methods: Methods of Analysis for Soils, Plants and Water. California Univ., Public. Div. Agric. Sci., pp: 20.
5. Davidson, S., R. Passmore, J.F. Broke and A.S. Trus Well, 1979. Proteins in human nutrition and dietetics" 7th Edn. Churchill Livingstone, London and New York, pp: 40-45.
6. De Boland, R.A., G.B. Garner and B.L. O'Dell, 1975. Identification and properties of phytate in cereal grains and oilseeds. J. Agric. Food Chem., 23: 1186-1189.
7. De Man, J.M., 1990. Principles of Food Chem., 2nd Edn. An AVI Book, New York, London, Australia, Canda, pp: 97-100.
8. Desphande, S.S., D.K. Salunkhe,. O.B. Oyewole, S. Azam-Ali, M. Battcock and R. Bressani, 2000. Fermented grain legumes, seeds and nuts. Aglobal perspective. FAO Agric. Services Bulletin, 142, Rome Italy, pp: 1-53.
9. Dirar, H.A. 1993. Meat substitute of plant origin. In: H.A. Dirar (Eds.). The Indigenous fermented Foods of the Sudan. Univ. Press. Cambridge, Great Britain, pp: 412-467.
10. Dirar, H.A., 1994. Kawal, meat substitute from Cassia obtusifolia leaves. Economic Botany, 38: 342-249.
11. Dirar, H.A., D.B. Harper and M.A. Collins, 1985. Biochemical and microbiological studies on kawal, a meat substitute derived by fermentation of Cassia obtusifolia leaves. J. Sci. Food Agric., 36: 881-892.
12. Duhan, A., N. Khetarpaul and S. Bishnoi, 2002. Changes in phytate and HCl extractability of calcium, phosphorus and iron of soaked, dehulled, cooked and sprouted pigeon pea cultivar (UPAS-12). Plant Food Hum. Nutr., 57: 275-284.
13. Duncan, D.B., 1955. Multiple range and multiple F-test Biometrics, 11: 1-42.
14. El Faki, A.E., H.A. Dirar, M.A. Collins and D.B. Harper, 1991. Biochemical and microbiological investigation of Sigda - A Sudanese fermented food derived from sesame seed oil cake. J. Sci. Food Agric., 57: 351-361.
15. El Maki, H.B., S.M. Abdel Rahaman, W.H. Idris, A.B. Hassan, E.E. Babiker and A.H. El Tinay, 2007. Content of antinutritional factors and HCl-Extractability of minerals from white bean (Phaseolus vulgaris) cultivars: Influence of soaking and/or cooking. Food Chem., 100: 362-368.
16. El-Adawy, J.A. and A.H. Khalil, 1994. Characteristics of roselle seeds as a new source of protein and lipid. J. Agric. Food Chem., 42: 1896-1900.
17. FAO/WHO, 1975. Energy and protein requirements. PAG Bulletin 5, PAG, New York: pp: 30-35.
18. Harrigan, W.S., 1998. Laboratory methods in food microbiology, 3rd Edn. Academic Press, San Diago, California, USA.
19. Landry, J. and T. Moureaux, 1981. Physicochemical properties of maize glutelins as influenced by their solution condition. J. Agric. Food Chem., 29: 1205-1212.
20. Mackie, I.M., R. Hardy and G. Hobbs, 1971. Fermented fish products. FAO Fisheries Report No. 100, Rome, pamphlet, pp: 54.
21. Mamro, P.R.S., J. Van Camp, S.M. Mwikya and A. Huyghebaert, 2001. In vitro extractability of calcium and zinc in finger millet and kidney beans during processing. J. Food Sci., 66: 1271-1275.
22. Moore, S. and W.H. Stein, 1963. Chromatographic amino acids determination by the use of automatic recording equipment. Methods Enzymol., 6: 819-831.
23. Odunfa, S.A., 1985. African fermented foods. In: B.J.B. Woo (Eds.). Microbiology of fermented Foods. Elsevier Applied Sci. Publisher, London, pp: 173-189.
24. Odunfa, S.A., 1986. Dawadawa. In: N.R. Reddy; M.D. Pierson and D.K. Salunkhe (Eds.). Legume-based Fermented Foods. CRC Press, Boca - Raton, Florida, USA, pp: 173-189.
25. Paredes-Lopez, D. and G.I. Harry, 1989. Changes in selected chemical and anti-nutritional components during tempeh preparation using fresh and hardened beans. J. Food Sci., 54: 968-970.
26. Pearson, N.D., 1981. Pearson chemical analysis of food. H. Egon, R.S. Kirk and R. Ssavyer, 6th Edn. Churchill Livingstone London, New York.
27. Reddy, N.R., M.D. Pierson and D.K. Salunkhe, 1986. In: N.R. Reddy, M.D. Pierson and D.K. Salunkhe (Eds.). Legume-based fermented foods. CRC Press, Boca-Raton, Florida, USA, pp: 1-3.
28. Reddy, N.R., S.K. Sathe and D.K. Salunkhe, 1982. Phytates in legumes and cereals. Adv. Food Res., 28: 1-92.
29. Sahlin, P. 1999. Fermentation as a Method of Food Processing: Production of organic acids, pH-development and microbial growth in fermenting cereals. Licentiate thesis. Division of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund Institute of Technology, Lund University.
30. Saikia, P., C.R. Sarkar and I. Borua, 1999. Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb, Ohwi and Ohashi)]. Food Chem., 67: 347-352.
31. Snedecor, G.W. and W.G. Chochran, 1987. Statistical methods. 17th Edn. The Iowa State University Press, Ames. IA. USA, pp: 221-222.
32. Steinkraus, K.H. 1996. Handbook of Indigenous Fermented Foods. 2nd Edn., Marcel Dekker. New York, USA.
33. Wheeler, E.I. and R.E. Ferrel, 1971. A method for phytic acid determination in wheat and wheat fractions. Cereal Chem., 48: 312-320.
34. Yagoub, A.A., E.B. Mohamed, A.H.R. Ahmed and A.H. El Tinay, 2004. Study on furumdu, a Traditional Sudanese fermented roselle (Hibiscus sabdariffa L.) seed: Effect on in vitro protein digestibility, chemical composition and functional properties of the total proteins. J. Agric. Food Chem., 52: 6143-6150.