In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder


In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder


Rahma Thuiya Ali1*, Catherine N. Kunyanga1, Kahiu Ngugi2

1Department of Food Science, Nutrition and Technology, Faculty of Agriculture, College of  Agriculture and Veterinary Sciences, University of Nairobi, P.O Box 29053-00625 Kangemi, Nairobi, Kenya. 2Department of Plant Science and Crop Protection, Faculty of Agriculture, College of  Agriculture and Veterinary Sciences, University of Nairobi, P.O Box 30917-00100, Nairobi.


International Journal of Food and Nutrition Research

Ready to Eat (RTE) sorghum cookies were prepared by incorporating green gram flour at 10%, 20%, 30%, dried mango powder at 10% and evaluated for their physico-chemical and nutritional properties. Protein, fat, fiber and ash increased with increase in green gram flour substitution as carbohydrate content decreased significantly. Significant differences (p ≤ 0.05) in protein content were seen in cookies ranging from 9.52% to 13.60%. Fiber increased significantly from 9.40% to 10.90%. In vitro protein digestibility ranged from 67.75 ± 0.01% to 90.05 ± 0.10 %. Vitamins analysed increased with addition of green gram flour. Thiamine content ranged from 0.22±0.02 to 0.61±0.02 mg/100g, riboflavin from 0.09±0.00 to 1.39±0.04 mg/100g and ascorbic acid from 13.87±0.79 to 19.31±0.94 mg/100g. Value addition of under-utilized crops like sorghum and green grams can play a vital role in development of high nutritional quality RTE products.


Keywords: In-Vitro protein digestibility, physico-chemical, nutritional quality, ready-to-eat, sorghum, cookies.

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How to cite this article:
Rahma Thuiya Ali, Catherine N. Kunyanga, Kahiu Ngugi.In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder. International Journal of Food and Nutrition Research, 2021; 5:39. DOI:10.28933/ijfnr-2020-12-3005


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