Ilham Mohammad Shamsuddeen1, Bintu Bukar Petrol2, Ali Abdullahi Damasak1, Sa’eedu Auwal Magaji1,
Amina Kachallah Modu1
1Department of Nutrition and Dietetics, University of Maiduguri, Bama Road, Maiduguri, Nigeria
2Department of Biochemistry, University of Maiduguri, Bama Road, Maiduguri, Nigeria
*Corresponding author’s Email: aliadamasak@unimaid.edu.ng, doi.org/10.55639/607.020100158
ABSTRACT
Sinasir is a traditional fermented cereal-based food commonly consumed in northern Nigeria. Incorporating hungry rice (Digitaria exilis) and soybean (Glycine max L.) into its formulation may influence its amino-acid composition and digestibility. However, information on these characteristics in hungry-rice-based sinasir remains limited. This study evaluated the amino-acid composition and In-Vitro carbohydrate and protein digestibility of sinasir produced from white rice, white hungry rice, brown hungry rice and their combinations with soybean. Nine sinasir formulations were prepared using different proportions of white rice, white hungry rice, brown hungry rice and soybean. Amino-acid composition was determined following acid hydrolysis using a Technicon Sequential Multi Sample Amino Acid Analyzer. In-Vitro carbohydrate digestibility was assessed using an α amylase-based starch hydrolysis procedure, while protein digestibility was determined using trypsin digestion at 1 and 6 h. Analyses were performed in triplicate and data were subjected to one-way analysis of variance. Significant differences (p < 0.05) were observed in the amino-acid profiles among the formulations. Among the essential amino acids, tryptophan ranged from 1.15 to 5.15 g/100 g protein, histidine from 0.83 to 3.23 g/100 g protein, leucine from 1.56 to 4.66 g/100 g protein, isoleucine from 1.65 to 4.03 g/100 g protein, phenylalanine from 5.88 to 9.64 g/100 g protein, valine from 2.72 to 4.98 g/100 g protein, lysine from 2.74 to 5.18 g/100 g protein, methionine from 2.65 to 7.37 g/100 g protein and threonine from 1.51 to 4.44 g/100 g protein across the formulations. The non-essential amino acids also varied, with tyrosine ranging from 3.15 to 11.12 g/100 g protein and glycine from 3.65 to 8.35 g/100 g protein. In-Vitro starch digestibility ranged from 70.42 ± 0.01% to 80.24 ± 0.01%, with brown hungry rice sinasir (78.84 ± 0.01%) showing the highest digestibility among the formulated products. Protein digestibility at 1 h ranged from 63.58 ± 0.09% to 78.91 ± 0.01%, while values at 6 h increased to 66.94 ± 0.01–82.62 ± 0.01%. The formulation containing 60 g white rice, 20 g brown hungry rice and 20 g soybean recorded the highest protein digestibility at both 1 h (78.91 ± 0.01%) and 6 h (82.62 ± 0.01%). The incorporation of hungry rice and soybean substantially influenced the amino acid composition and In-Vitro digestibility of sinasir. Several formulations demonstrated improved amino-acid characteristics and protein digestibility compared with the white-rice control. These findings support the potential use of hungry rice and soybean in developing nutritionally improved sinasir, although the In-Vitro values should not be interpreted as direct estimates of human nutrient utilization.
KEYWORDS
Sinasir,
Hungry rice,
Digitaria exilis,
Soybean,
Amino-acids.