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Studies on the Microbiological, Nutrient Composition and Antinutitional Contents of Fermented Maize/Sorghum/Teff Flour Blended with Soybean

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dc.contributor.advisor Urga, Kelbesa (PhD)
dc.contributor.author Getahun, Betre
dc.date.accessioned 2022-03-30T07:56:05Z
dc.date.available 2022-03-30T07:56:05Z
dc.date.issued 2013-06
dc.identifier.uri http://etd.aau.edu.et/handle/123456789/30996
dc.description.abstract complementary foods prepared commercially are not available and if available, unaffordable for the poor in developing countries. Thus, there is need of preparing weaning foods from locally available raw materials such as cereal and legumes using simple technology. The objective of this paper is to study the effect of fermentation on cereals-soybean blends with respect to the nutritional qualit; anti nutri ent, proximate & micronutrient compositions, functional & phys icochemical properties, microbiological & sensory analysis. Seed varieties of maize QPM, sorghum(teshale), teff (Elsub) & soybean (Elhio-Yigozlabiya) were collected from Amhara Agricultural Research Centers (AARC). After sample preparation, the cereal fl ours were blended with soya bean and fermented naturally for 72 hours. The proximate anal ysis resu lts before & after fermentation in (%) were 17.84, 186 in the case of sorghum-soya bean, 16.33 and 17.35 in the case of maize-soyabean and 16.5 and 19.0 143 in the case of teff soya bean fo r crude protein; 12.32 and 17.08 for sorghum-soy, 13. 12 and1 4.16 for maize-soy and 12.28 and 14.56 for teff-soy flours for crude fat. The total carbohyd rate of blended flours before and after fermentation were 66.72 and 63.34, 70.80 and 66.48 and 68.87 and 63.60 for sorghum-soy, maize-soy and teff -soy flours respectively. Significant differences (P<0.05) were observed between un fermented & fermented blends in proximate compositions, with specific increment of 4.64. 6.25 and 15.21 % for sorghum-soy, maize soy and teff-soy flours for protein. Fermentation s ignificantly (p<0.05) decrease antinutrient content. Micronutrient increment in(mg/100g) for Fe, Zn and Ca were 4.08 to 5.27, 2.53 t02.96 for sorghum-soy and teff-soy flour respectively. Fermentation significantly (p<0.05) decreased the anti nutri ents whi ch resulted in a significant(p<0.05) increase in micronutrients. Fermentation had a significant (p<0.05) decreasing effect on pH. Microbiological result showed signifi cant (p<0.05) reduction coliform count of Total bacterial count & increment of LAB with increasing fermentation lime. Gruel prepared from the fermented blended flours were accepted with hi gher scores. According to the res ult of the study, fermentation comparably reduced anti nutrients and improved the nut ritional quality of the complementary foods. Natural fermcntation, which is inexpensive processing method that consumers especially low & medium income families can easi ly afford good quality product K~v words: A nlil1lllrienl, !ermenfClI ion, micronutrient, natllral fermentation, proximate composition, sorghum ,maize, lel/ soybean. lVeclI1ing jood. en_US
dc.language.iso en en_US
dc.publisher Addis Ababa University en_US
dc.subject natllral fermentation en_US
dc.subject proximate composition en_US
dc.subject sorghum en_US
dc.subject maize en_US
dc.title Studies on the Microbiological, Nutrient Composition and Antinutitional Contents of Fermented Maize/Sorghum/Teff Flour Blended with Soybean en_US
dc.type Thesis en_US

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