Effect of Germination and Fermentation on Microflora, Sensory Characteristics and Energy Density of Fermented Low Tannin Sorghum/Chickpea Blended Porridge as Complementary Food
No Thumbnail Available
Date
2013-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Addis Ababa University
Abstract
NlIIrilional composition, microbiology and sensO/y characteristics oj' germinated and
fermented low lannin sorghum (Sorghum bicolor L. Moench) variety ("teshole ") and
kabuli chickpea (Cicer arielinum L.,) variety ("harbu ' ) blend were invesligated.
Traditional processing (germinat ion and jimnel1lation) methods were observed to be
effective in reducing antimllritional facto rs. Siondard Methods o/AOAC were usedfor
analysis o/nlltritionol compositions. Porridf!,el lI'ae evaluated/ur their acceptobilitv test
using a nine poinl hedonic scale. Tvlal p/ole ('ollnl (lnd IOe/ic acid baclerial cOllnl Irere
enumerated using Plate Count Agar and MRS ogCt/; re.sjJectively Fermentation for -18
hours reduced the tOlal baclerial count from \I 57 to 3. 1610gcjil/m by reducing the pH to
the level of <-1.5 which inhibited the gruIL th of tolal bacterial count to the level
<410gcji.t!ml. Combined ejfect of germination ond jimnentalion increased crude protein
from I3.55 to 15.78. total energy frum 4lU.3:! tu -115.11. colcium ji'om 51.-19 to 57. 76.
zinc from 2.676 to 3.17 and phosphorus from 26.11 to 38.87 Ing/ fOOg, but decreased
crude fiber/rom 3. 05 10 2.4 7, carbohydratefi'om 78. 90 to 76.74. iron ii'om 5.29 to ยท128.
phytale from 52.02 to 20.10 and tannin ji'om 38.35 10 3-1.19 mg/ IOOg of
sorghumlchickpea blend. Over all senson' acceptability of jermentedlf!,erminated
sorghumk hickpel/ blended parric~f{e " 'os mo/"{' liked h,. the ponelists. ClIlI1hined etr~ct or
germination/fermentatiun increased the energl density of sorghum/chickpea blend by
reducing viscosity from 5122cP (cuntrol) tu 1Y86cP (acceptable value 0/ viscosity jur
young children). II can be concluded thaI. genninu/;on Cine/fermentation were observed
to decrease the tolal bacterial count, increase energy density by decreasing the viscosity
of porridge and increase the sensory acceptability by improving Ihe organoleptic
property a/porridge prepared from LOlli tannin sorghumlchickpea bLend.
Key I\lords: Germimition, Fermentation, Complementary food, Ant inutritiol7al jilclvrs,
Low tal7nin sorghum, Chickpea.
Description
Keywords
Germimition, Fermentation, Complementary food, Ant inutritional jilclvrs, Low tannin sorghum, Chickpea