Germinated brown rice (GBR) was produced from FARO 44 rice cultivar by sterilizing the paddy in sodium hypochlorite solution, steeping it in potable water and germination of the de-husked grain. Germination temperatures were maintained at 30 and 40oC for 12 and 36 h. The mould content, functional, cooking and sensory properties of the GBR were compared to non-germinated brown rice (BR) and non-germinated parboiled milled rice (MR) which were used as controls. The results showed that germination temperatures did not significantly affect (p<0.05) the parameters analyzed. The germinating conditions did not encourage the growth of moulds. The foaming capacity (55.73%), foam stability (43.11%), water absorption capacity (1.24 g/g), and oil absorption capacity (1.07 g/g) of BR did not differ significantly (p<0.05) from that of MR but they increased significantly in GBR to the range of 66.43-73.05%, 60.48-74.715%, 2.15-2.88 g/g, and 1.95-3.08 g/g respectively. These values were significantly higher (p<0.05) at germination duration of 36 h than 12 h. The bulk density (0.93 g/cm3) and swelling power (6.78 g/g) of BR did not differ from that of MR but they decreased significantly (p<0.05) in GBR to the range of 0.61-0.90 g/cm3 and 2.67-4.70 g/g respectively. Much significantly lower (p<0.05) values were obtained at a germination duration of 36 h. The cooking time was least in MR (11.0 min) against BR (18.0 min) and GBR (12.0-15.0 min), and the water uptake ratio (g water/ g rice) was also least in MR (2.00) against BR (2.19) and GBR (2.20-2.37). MR and GBR germinated for 12 h were accepted while BR was rejected.

Mucuna pruriens seed is an underutilized legume with good nutritional value with a possibility of changes in its micronutrients’ composition during processing whose data is scanty. Mucuna pruriens seed flour was therefore evaluated for the effect of soaking, cooking, roasting, germination and fermentation as well as some double treatments on its vitamin and mineral contents. Mucuna pruriens seeds were cleaned, washed, soaked, cooked, roasted, germinated and fermented. Vitamins and minerals composition were determined. Soaking, cooking and roasting significantly reduced (p<0.05) all the vitamins. Vitamin B9 was significantly (p<0.05) reduced the most with a range of 0.28 – 21.88 mg/100g. Vitamins B1, B2, B3 and B12 were significantly increased by fermentation with vitamin B2 increased the most (0.26 to 1.50 mg/100g; represents 577% increase). Vitamin B9 was the most significantly reduced (p<0.05) from 21.88 to 0.28 mg/100g by 72 h fermentation. Cooking reduced all the minerals except potassium and sodium. Potassium was increased from 690.50 to 930.75, 760.50 and 730.00 mg/100 in 10, 15 and 20 minutes roasted samples respectively. Germination significantly (p<0.05) reduced all the minerals except 24 h germination which increased calcium from 218.17 mg/100g in the raw Mucuna pruriens seed to 234.36 mg/100g. Fermentation generally reduced all the minerals significantly (p<0.05) except calcium and zinc. Germination and fermentation have proved to be suitable methods for the enhancement of vitamin B2, B3, B12 and zinc in Mucuna pruriens seed flour. Combined process treatments reduce most vitamins and minerals in M. pruriens seed flour and are therefore not suitable for their improvement.

Blends of maize-soyabean complementary foods were fortified with foods rich in calcium, iron, zinc and vitamin A. Crayfish, bonga fish, and carrot that were processed into flours separately and blended in ratios (2:1:1 w/w) to produce food fortificant. Maize flour, soyabean flour and fortificant were mixed in the ratio of 70:30:0, 60:30:10 and 50:30:20 (% w/w dry basis), respectively to obtain three blends of complementary food. Standard chemical methods were used to determine the blends' proximate composition, mineral, vitamin A and anti-nutrientional factors. The unfortified blend contents of calcium, iron, zinc and vitamin A were at level of 417.37, 9.15, 6.20 mg/100 g and 387.67 μg RE/100 g, respectively but increased in the fortified blends to the range of 560.45 to 620.12 mg/100 g, 12.43 to 14.25 mg/100 g, 8.72 to 10.67 mg/100 g, and 550.13 to 710.25 μg RE/100 g. Fortified blends formula had micronutrients significantly higher (p<0.05) than the proprietary formula, Cerelac. The blends had 4.03 kCal/g average energy content, 12-19% protein-energy ratio and 25-28% energy from lipids. The proposed fortification levels are based on a daily ration size of 65 g for infants aged 9 to 11 and children aged 12 to 23 months. Feeding 65 g of the diets to infants aged 6 to 11 months will meet the 200, 300 kCal/day and 350 μg RE/day Recommended Nutrient Intakes (RNI) for energy and vitamin A and will be adequate for the minerals (calcium and zinc) requirement of children aged 12 to 23 months.