Studies on the Microbiological, Nutrient Composition and Antinutitional Contents of Fermented Maize/Sorghum/Teff Flour Blended with Soybean
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Date
2013-06
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Addis Ababa University
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.
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Keywords
natllral fermentation, proximate composition, sorghum, maize