發(fā)布時間：2022-12-22 02:20

　　龍爪茅子是一種野生的谷物類糧食,在一些非洲國家（如蘇丹和乍得）作為饑荒時期的食物。龍爪茅子粉（KSF）是碳水化合物,蛋白質和某些植物化學物質的來源。本文對龍爪茅子的最佳預處理方法進行了研究,以實現(xiàn)龍爪茅子較高的營養(yǎng)價值和抗氧化活性。此外,本文還利用龍爪茅子粉制作了蘇丹薄餅,并對該產(chǎn)品的活性物質的生物利用度進行了研究。首先,本文對用不同預處理方法（漂燙、焙烤、蒸煮、發(fā)酵、籽粒發(fā)芽、浸泡）制備的KSF的近似成分、氨基酸、糖類、礦物質和維生素含量進行了研究。研究結果表明,龍爪茅子的純度指數(shù)、含水量、千粒重和體積密度分別為78%,9.9%,0.25 g（4000粒/g）和1.23 g/m L。研究結果還表明,在不同的預處理方法中,發(fā)酵處理使蛋白質含量和吸水率分別提高了7.32%和7.77%,并且提高了KSF的光澤然,而體積密度降低了15.5%。僅籽粒發(fā)芽處理可提高水溶性維生素（維生素C和B族維生素）含量,并且籽粒發(fā)芽處理使賴氨酸含量增加了4.48%。鈣（Ca）是所有KSF預處理樣品中的含量最高的礦物質,其中焙烤處理后的樣品中Ca含量最高。通過對各種預處理方法的比較,研究發(fā)現(xiàn)發(fā)酵處理可以改善龍爪... 

【文章頁數(shù)】：142 頁

【學位級別】：博士

【文章目錄】：
Acknowledgement
Dedication
List of Abbreviations
Abstract
摘要
CHAPTER ONE GENERAL INTRODUCTION AND LITERATURE REVIEW
    1.1.Introduction
    1.2.Literature Review
        1.2.1.Koreeb (Dactyloctenium aegyptium) (L) Beauv.
        1.2.2.Botanical description
        1.2.3.Morphology of Dactyloctenium aegyptium seeds
        1.2.4.Taxonomy and Nomenclature of Dactyloctenium aegyptium
        1.2.5.Distribution
        1.2.6.Traditional uses of koreeb herb
        1.2.7.Traditional uses of koreeb seeds
        1.2.8.Fermentation
            1.2.8.1.Rheology of fermented dough
            1.2.8.2.Thermal Analysis(Gelatinization Properties)
        1.2.9.Cereal grains fermented foods:
        1.2.10.Kisra bread preparation
            1.2.10.1.The nutritional aspects of Kisra
        1.2.11.Chemical Composition of Grass Seeds
            1.2.11.1.Minerals content of Grass Seeds
            1.2.11.2.Factors influencing the bioavailability of iron and zinc
        1.2.12.Natural antioxidants
        1.2.13.Antioxidants and health
    1.3.Significance of the research topic
    1.4.Objectives of the research
        1.4.1.The general objectives of this study were
        1.4.2.The specific objectives of this study were
    1.5.References
CHAPTER TWO EFFECT OF PREPROCESSING METHODS ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF KOREEB(Dactyloctenium aegyptium)SEEDS
    2.1.Introduction
    2.2.Materials and methods
        2.2.1.Food material
        2.2.2.Processing treatments of koreeb seeds
        2.2.3.Methods
    2.3.Results and discussion
        2.3.1.Chemical analysis
        2.3.2.Amino acid compositions
        2.3.3.Mineral elements
        2.3.4.Vitamins content
        2.3.5.Physical analysis
        2.3.6.Antioxidant properties
    2.4.Conclusion
    2.5.References
CHAPTER THREE EFFECTS OF FERMENTATION TIME ON RHEOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF KOREEB(Dactyloctenium aegyptium)SEED FLOUR DOUGH AND KISRA BREAD
    3.1.Introduction
    3.2.Materials and methods
        3.2.1.Physical characteristics of seeds
        3.2.2.Preparation of Kisra bread
        3.2.3.p H Measurements
        3.2.4.Titratable Acidity
        3.2.5.Analysis of metabolites
        3.2.6.Rheological properties
        3.2.7.Thermal properties
        3.2.8.X-ray diffraction(XRD)
        3.2.9.Chemical composition
        3.2.10.In vitro protein digestibility(IVPD)
        3.2.11.Color properties of Kisra bread
        3.2.12.Sensory evaluation
        3.2.13.Statistical analysis
    3.3.Results and discussion
        3.3.1.Physical Characteristics of Seeds
        3.3.2.p H and titratable acidity(TTA)
        3.3.3.Soluble sugars
        3.3.4.Organic acids concentration during fermentation time
        3.3.5.Rheological properties
        3.3.6.Thermal properties
        3.3.7.X-ray diffraction(XRD)
        3.3.8.Proximate composition and IVPD of kisra bread
        3.3.9.Color properties of Kisra bread
        3.3.10.Sensory evaluation
    3.4.Conclusion
    3.5.References
CHAPTER FOUR THE EFFECT OF FERMENTATION TIME ON IN VITRO BIOAVAILABILITY OF IRON,ZINC,AND CALCIUM OF KISRA BREAD PRODUCED FROM KOREEB(Dactyloctenium aegyptium)SEEDS FLOUR
    4.1.Introduction
    4.2.Materials and methods
        4.2.1.Plant materials and sample preparation
        4.2.2.Dry matter and p H determination
        4.2.3.Estimation of PA,OA,and tannins
        4.2.4.Estimation of total Fe,Zn and Ca
        4.2.5.Bioavailability of Fe,Zn and Ca
        4.2.6.Estimation of the molar ratio of PA or OA/mineral
        4.2.7.Statistical analysis
    4.3.Results and discussion
        4.3.1.Estimation of p H and dry matter contents
        4.3.2.Phytic acid,OA,and tannins content
        4.3.3.Total Fe,Zn and Ca
        4.3.4.Bioavailability of Fe,Zn,and Ca
        4.3.5.The molar ratios of PA/Fe,PA/Zn,PA/Ca and OA/Ca
        4.3.6.Pearson's correlation
    4.4.Conclusions
    4.5.References
CHAPTER FIVE INFLUENCE OF SIMULATED IN VITRO DIGESTION ON BIOAVAILABILITY OF ANTIOXIDANT FROM KOREEB(Dactyloctenium aegyptium)SEEDS KISRA BREAD ENRICHED WITH APPLE POMACE FLOUR
    5.1.Introduction
    5.2.Materials and methods
        5.2.1.Preparation of koreeb seeds flour
        5.2.2.Preparation of apple pomace flour(APF)
        5.2.3.Chemicals and reagents
        5.2.4.Kisra bread making and sample preparation
        5.2.5.Sensory evaluation
        5.2.6.Color parameter
        5.2.7.Functional properties
        5.2.8.Extracts preparation
        5.2.9.In vitro digestion and absorption
        5.2.10.Total phenolic content(TPC)
        5.2.11.Antioxidant activities
        5.2.12.Theoretical approach
        5.2.13.Statistical analysis
    5.3.Results and discussion
        5.3.1.Sensory analysis
        5.3.2.Water solubility index
        5.3.3.Water absorption index(WAI)
        5.3.4.Color characteristic
        5.3.5.Phenolic compounds analysis
        5.3.6.Antioxidants potential study
        5.3.7.Antioxidant fortification factors
    5.4.Conclusion
    5.5.References
CHAPTER SIX EFFECT OF EXTRACTION CONDITIONS ON PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF KOREEB(Dactyloctenium aegyptium)SEEDS FLOUR
    6.1.Introduction
    6.2.Material and methods
        6.2.1.Plant material
        6.2.2.Reagents
        6.2.3.Preparation of extracts
        6.2.4.Experimental design for extraction of phenolic compounds
        6.2.5.Analytical methods
    6.3.Statistical analysis
    6.4.Results and discussion
        6.4.1.Solvent extraction
        6.4.2.Methanol to sample ratio evaluation
        6.4.3.Solvent Acidity evaluation
        6.4.4 Extraction time evaluation
        6.4.5.Extraction temperature evaluation
        6.4.6.Pearson correlation analysis
        6.4.7 Phenolic compounds analysis
    6.5.Conclusion
    6.6 References
CHAPTER SEVEN General Conclusions and Recommendations
    7.1.General conclusions
    7.2.Recommendations
    7.3.Key innovations
List of Publications



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