Effect of Fermentation and Germination on the Functional, Microbial, Pasting and Sensory Properties of Maize–Black Kidney Bean–Date Flour Breakfast Meal Blends
Konsum Linda Kemjie *
Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria.
Dinnah Ahure
Department of Food Science and Technology, University of Mkar, Gboko, Benue State, Nigeria.
Julius Amove
Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study investigated the effects of fermentation and germination on the functional, microbial, pasting and sensory properties of breakfast meal flour blends formulated from maize, black kidney bean and date flour. Five flour formulations were developed: fermented maize flour (FM), fermented maize with sprouted black kidney bean and date flour (FMSBD), fermented maize with non-sprouted black kidney bean and date flour (FMNSBD), germinated/fermented maize with sprouted black kidney bean and date flour (GFMSBD), and germinated/fermented maize with non-sprouted black kidney bean and date flour (GFMNSBD). Standard analytical procedures were used to determine the functional properties, microbial quality, pasting characteristics and sensory attributes of the formulated flour blends. The results showed significant differences (p < 0.05) among the samples. Bulk density ranged from 0.66 to 0.84 g/mL, water absorption capacity from 2.02 to 2.81 g/g, oil absorption capacity from 1.35 to 2.51 g/g, and viscosity from 32.35 to 241.69 cP. GFMSBD exhibited the highest water absorption capacity, oil absorption capacity, foaming capacity, emulsifying activity and swelling capacity, indicating that combined germination and fermentation improved the functional characteristics of the flour blends. Microbial analysis showed that all samples were microbiologically acceptable, with bacterial and fungal counts within stated limits and no coliform contamination. Pasting properties indicated that germination and fermentation reduced viscosity and setback values, while sensory evaluation showed that GFMSBD had the highest overall acceptability score (8.77). The study concluded that the combined application of fermentation and germination improved the functional performance, microbial quality, pasting behaviour and sensory acceptability of maize-black kidney bean-date flour breakfast meal blends.
Keywords: Fermentation, germination, breakfast meal, maize flour, black kidney bean, date flour, functional properties, sensory evaluation