%0 Journal Article
	%A Noha A. Mohammed and  Isam A. Mohamed Ahmed and  Elfadil E. Babiker
	%D 2011
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 51, 2011
	%T Nutritional Evaluation of Sorghum Flour (Sorghumbicolor L. Moench) During Processing of Injera
	%U https://publications.waset.org/pdf/14577
	%V 51
	%X The present study was carried out to evaluate the
nutritional value of sorghum flour during processing of injera
(unleavened thick bread). The proximate composition of sorghum
flour before and after fermentation and that of injera was determined.
Compared to the raw flour and fermented one, injera had low protein
(11.55%), ash (1.57%) and fat (2.40%) contents but high in fiber
content. Moreover, injera was found to have significantly (P ≤ 0.05)
higher energy (389.08 Kcal/100g) compared to raw and fermented
sorghum flour. Injera contained lower levels of anti-nutritional
factors (polyphenols, phytate and tannins) compared to raw and
fermented sorghum. Also it was found to be rich in Ca
(4.75mg/100g), Fe (3.95 mg/100g), and Cu (0.7 mg/100g) compared
to that of raw and fermented flour. Moreover, both the extractable
minerals and protein digestibility were high for injera due to low
amount of anti-nutrients. Injera was found to contain an appreciable
amount of amino acids except arginine and tyrosine.
	%P 99 - 103