STUDIES ON UTILIZATION OF SOME SUGAR CROPS BY-PRODUCTS

Abstract

This work was carried out at Giza Experiment Station, Agricultural Research Center to investigate the possibilities of making sorghum bagasse and dry beet pulp) in producing diabetic foods, active carbon and mono-saccharides. The obtained results could be sammarized as follows: Various sugar by-products is differed greatly m their components of crude protein, ether extract, non and structural carbohydrtaes and some minerals. Rheological properties of dough made from wheat flour and blends with different levels of sugar crops by-products to producse diabetic foods (flat bread and biscuits) showed that water absorption, dough development time and dough stability increased gradually with the increase in the level of additive sugar crops by-products, while degree of weakening of dough had a vice versa trend. Addition various sugar crops by-products at the level of 5% lead to produce flat bread and biscuits with satisfactory quality grade. Treating sugar cane bagasse with 20% H3P04 concentration gave the highest active carbon percentage distinguished with the highest color adsorption (methylene blue number). Treating sweet sorghum bagasse with acetic acid 10% at 1OOC for one hour maximized reducing sugar production, while the sugar cane bagasse gave the lowest values.