Subscribe Now Subscribe Today
Science Alert Home Journals at Science Alert For Authors For Subscribers Contact Us
   
Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 2 | Page No.: 325-329
DOI: 10.3923/pjn.2008.325.329
Nutritional Evaluation and Physiochemical Properties of Boiled and Fried Tree Locust
Nafisa M. El Hassan, Sara Y. Hamed, Amro B. Hassan, Mohamed M. Eltayeb and Elfadil E. Babiker

Abstract:
The proximate composition and the levels of antinutritional factors, protein digestibility, minerals extractability and physiochemical properties of boiled and fried locust flour consumed in Sudan were determined. Results showed that during processing the proximate composition fluctuated for both samples with a maximum protein content of 67.75% and 66.24% for fried and boiled locust flour, respectively. Fried locust flour contained significantly (p < 0.05) high tannin content (9.00 mg/100g) compared to boil one which contained only 5.8 mg/100g. Phytic acid content was found to be significantly (p < 0.05) high in boiled locust flour (350 mg/100g) compared to fried locust (293.33 mg/100g). Processing of locust greatly reduced the protein digestibility. In general, results of total and extractable minerals as well as physicochemical properties of both boiled and fried locust slightly similar with few exceptions.
 [Fulltext PDF]   [View Citation]  [Report Citation]
How to cite this article:

Nafisa M. El Hassan, Sara Y. Hamed, Amro B. Hassan, Mohamed M. Eltayeb and Elfadil E. Babiker, 2008. Nutritional Evaluation and Physiochemical Properties of Boiled and Fried Tree Locust . Pakistan Journal of Nutrition, 7: 325-329.

DOI: 10.3923/pjn.2008.325.329

URL: http://scialert.net/abstract/?doi=pjn.2008.325.329

 
COMMENT ON THIS PAPER
.
 
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 

                 home       |       journals        |       for authors       |       for subscribers       |       asci
          © Science Alert. All Rights Reserved