Nutritional and Functional Properties of Maize–Groundnut Cake-Based Complementary Food as a Potential Alternative to Commercial Weaning Diets
Dinnah Ahure
Department of Food Science and Technology, University of Mkar, Gboko, Benue State, Nigeria and Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria.
Julius Amove
Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria and Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria.
Vachefon Heuvey Forwoukeh *
Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria and Department of Nutrition, Food and Bio-resource Technology, University of Bamneda, Cameroon.
B M Iorliam
Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The quality of Maize and Groundnut Cake Based Formulated Foods Products as influenced by malting and fermentation was evaluated. Maize grains were divided into four treatment groups, namely: malted-fermented maize (MFM), malted non-fermented maize (MNFM), non-malted fermented maize (NMFM) and non-malted non-fermented maize (NMNFM). This study examines the effects of malting and fermentation on the nutritional and functional properties of maize flour, with particular emphasis on parameters such as pH, total titratable acidity (TTA), proximate composition, nutritional indices, and viscosity. Maize and Groundnut cake based products (MFMG, MNFMG, NMFMG and NMNFMG) from all four maize grains were formulated using material balancing. Germination and fermentation were investigated as methods of improving the nutritional and functional properties of the formulations. Inocula recycling (use of 50% fermenting mixture as starter) resulted in a pH reduction from 5.61 to 3.35 in non-germinated products and from 5.37 to 3.27 in malted samples during fermentation. The increase in titratable acidity (expressed as lactic acid/100g) from 0.14 to 0.18 in non-germinated products and from 0.14 to 0.19 in malted samples was not significant (p< 0.05). Malting increased the titratable acidity of the medium. The crude protein values decreased from 12.70g/100g for the MFM to 10.80.g/100g for NMNFM product fermentation and malting increased the crude protein content of the foods product. The MFM had the lowest carbohydrate content (75.19g/100g). Malting and fermentation decreased the carbohydrate content of the foods product. No significant difference (p<0.05) was obtained in the variation of the ash content between 1.08g/100g for MFM to 1.13g/100g for MNFM and NMNFM had the highest energy value of 377.85Kcal/100g while the MFM had the lowest (374.33 Kcal/100g). fermentation and malting lead to decreased in the ash and energy content of the foods product. malting resulted in a significant (p<0.5) increase in digestibility. A combination of germination and fermentation further improved protein digestibility (%) of the foods product. The PER of the germinated and fermented product (0.92) was significantly (p<0.5) higher than that of the non- germinated non-fermented product (PER=0.80). NMNFMG had the highest viscosity value of 60 cP 5% w/v while MFMG had the lowest 35 Cp 5% w/v. Malting and fermentation decrease viscosity of the formulated product. Germination and/or fermentation of maize improved the quality and functional property of the formulated product.The addition of groundnut cake further improved the quality of the formulated product which can used as weaning foods.
Keywords: Fermentation, malting, quality, food