Protein, Mineral Content and Amino Acid Profile of Sorghum Flour as Influenced by Soybean Protein Concentrate Supplementation

A.M. Awadalkareem, A.I. Mustafa and A.H. El Tinay

This study was conducted to investigate the affect of supplementation of sorghum flour with soy protein concentrate (SPC) on ash, protein, mineral composition (Cu, Ca, Fe, Na and K) amino acids profile and electrophoretic patterns of their blends. The protein contents were found to be 14, 68, 18, 22 and 26% for sorghum flour, SPC, meal one, meal two and meal three, respectively. However, their ash contents were 2.29, 6.51, 2.82, 3.01 and 3.67%, respectively. No significant difference (P < 0.05) in terms of the ash content was observed between meal one and two, while meal three was significantly different from the remaining meals. Mineral composition of the tested samples significantly differs between the meals (P < 0.05) Supplementation of sorghum flour with SPC showed a significant increase in lysine and threonine contents, with a slight increase in methionine level in meal one and two. Electrophoretic patterns of samples indicated the appearance of new bands in all blends as well as intensification of protein bands due to the interaction between the two native proteins.