Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends for the Production of Weaning Food

Sa, Emire; Mb, Buta

doi:10.4172/2157-7110.1000507

Cited by 5 publications

(8 citation statements)

References 12 publications

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“…This observation is comparable to the work of [2] who reported decrease in WHC of pigeon pea from 142.0 g/100 g to 113.0 g/100 g after five day fermentation. Similar observation has been reported by [22] on lactic acid bacteria fermented maize flour and [27] on QPM-soybean blend.…”

Section: Discussionsupporting

confidence: 91%

“…For instance, Adebowale and Maliki reported decrease in bulk density of fermented pigeon pea flour in the range of 0.80 to 0.63 g/mL [2]. Buta & Emire reported a decrease in the bulk density of quality protein maize (QPM)-soybean blend after 48 h fermentation which was observed to be consistent with the report of Lalude & Fashakin on a soybean based weaning food [27,28]. The values in the present study is also comparable with 0.68 reported by Mesfin and Shimelis on the effect of soybean/cassava on the proximate composition of Ethiopian traditional bread and 0.62-0.69 g/mL reported by Igbabul et al on fermented mahogany beans (Afzelia africana) flour [29,30].…”

Section: Discussionsupporting

confidence: 72%

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Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

Ogodo¹,

Oc²,

Ra³

2018

Appli Micro Open Access

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The functional properties of soybean flour fermented with lactic acid (LAB)-consortium was evaluated. Soybean was processed into flour, fermented spontaneously and with LAB-consortium previously isolated from maize (Lactobacillus plantarum WCFS1+Lactobacillus rhamnosus GG, ATCC 53/03+Lactobacillus nantensis LP33+Lactobacillus fermentum CIP 102980+Lactobacillus reuteri DSM 20016) and sorghum (Pediococcus acidilactici DSM 20284+Lactobacillus fermentum CIP 102980+Lactobacillus brevis ATCC 14869+Lactobacillus nantensis LP33+Lactobacillus plantarum WCFS1) to evaluate their effects on the functional properties of the flour at 12 h intervals using standard techniques. The result shows gradual decrease in bulk density with increasing fermentation period ranging from 0.74 ± 0.03 g/mL to 0.72 ± 0.03 g/mL (natural), from 0.74 ± 0.03 g/mL to 0.70 ± 0.02 g/mL (LAB-consortium from maize) and from 0.74 ± 0.03 g/mL to 0.70 ± 0.02 g/mL (LAB-consortium from sorghum) fermentation. The swelling capacity decreased from 0.77 ± 0.03 g/mL to 0.64 ± 0.01 g/mL, from 0.77 ± 0.03 g/mL to 0.59 ± 0.01 g/mL and from 0.77 ± 0.03 g/mL to 0.61 ± 0.03 g/mL in natural, LAB-consortium from maize and sorghum fermentations respectively. Water holding capacity decreased from 2.4 ± 0.03 mL/g to 1.9 ± 0.03 mL/g, from 2.4 ± 0.03 mL/g to 2.0 ± 0.03 mL/g and from 2.4 ± 0.03 mL/g to 1.9 ± 0.03 mL/g in natural, LAB-consortium from maize and sorghum fermentation respectively. Oil holding capacity increased significantly (p<0.05) with increasing fermentation time, ranging from 8.92 ± 0.02 mL/g to 9.30 ± 0.03 mL/g (natural), 8.92 ± 0.01 mL/g to 9.63 ± 0.03 mL/g (LAB-consortium from maize) and from 8.92 ± 0.03 mL/g to 9.69 ± 0.03 mL/g (LAB-consortium from sorghum) fermentations. The least gelation concentration ranged from 3.0% (unfermented) to 6.0% (other fermentation products). Emulsion capacity (EC) increased from 35.88 ± 3.12% to 44.33 ± 1.33%, from 35.88 ± 3.12% to 46.83 ± 3.18% and from 35.88 ± 3.12 % to 45.99 ± 2.21% in natural, LAB-consortium from maize and sorghum fermentations respectively. This suggests the potentials of LAB-consortia fermentation in improving nutritional and functional properties of soybean flour.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 72%

Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

Ogodo¹,

Oc²,

Ra³

2018

Appli Micro Open Access

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“…Fermentation increased the protein content of Moringa oleifera seeds. This result is in line with the findings of Buta and Emire, [40] who observed an increase in protein content of weaning food with an increase in fermentation time. Fermentation hydrolyzes protein into its amino acid components.…”

Section: Proteinsupporting

confidence: 93%

“…The fat content increased from 14.93% in raw seed to 19.99% in fermented seed as fermentation time increases. Buta and Emire [40] observed that as fermentation time increases the fat content of fermented blends increased from 8.42% to 10.9% concerning the fermentation time of 0, 24 and 48 h. The increase in the fat content of fermented samples could be due to increased activity of lipolytic enzymes which increased the released of more fatty acids.…”

Section: Fatmentioning

confidence: 96%

Effect of Processing on the Nutritional Composition of Moringa olifera Leaves and Seeds

Umerah

Asouzu²,

Okoye

2019

EJNFS

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Background/Objective: Processing improves the nutritional quality of food and may/not lead to nutrient losses. Processing is done to eliminate inactive microorganisms/ antinutrients and extend the shelf life of food. Moringa oleifera plant is an important tree in some part of Nigeria having been successfully used as food, medicinal and for industrial purpose. This study was designed to determine the effect of processing on the nutritional profile of Moringa olifrera leaves and seeds. Materials and Methods: The leaves and seeds were harvested from the forest. The leaves were washed, drained and divided into three portions. The first portion was processed raw, the sun and shade dried samples were the second and third portion. The seeds were cracked and divided into six portions. The first portion was processed raw and the other five portions were fermented for 24, 48, 72, 96 and 120 h respectively. The samples were analyzed for proximate, vitamin, mineral, and anti-nutrients contents using the standard method. Results: The proximate composition of the seeds showed that the samples had a range of moisture, 16.63-17.75%, protein 13.92-38.45%, fat 14.93-19.00%, fibre 3.94-7.10%, ash 1.96-6.22% and carbohydrate 9.08-36.61%/100 g respectively. The ranges for the mineral contents of the seeds were iron 2.10-33.35 mg, zinc 1.19-1.35 mg/100 g, and iodine 12.33-126.61 mg. Also, the ascorbic acid content of the seeds ranged from 3.57- 24.55 mg. The anti-nutrient contents of the seeds were 0.03 – 1.35/100 g saponin, 0.21 – 6.25 mg/100 g of oxalate, 0.11 – 0.28 mg tannins and 5.69 – 16.81 mg/100 g of phytate. The proximate composition of the vegetables ranged from 8.99 – 75.33% moisture, 6.01 – 17.78% protein, 0.64 – 3.89% fat, 3.14 – 11.96% fibre, 2.46 – 15.22% ash and 12.01 – 48.52% carbohydrate. The ranges for mineral contents of the vegetables were iron 0.04 – 0.23 mg, zinc 0.03 – 0.10 mg and iodine 13.66 – 46.61 mg. The vitamin levels of the vegetables were ascorbic acid 56.43 – 167.66 mg/100 g. The level of the anti-nutrients in the vegetables ranged from 0.04 – 1.26 mg/100 g saponin, 0.31 – 8.44 mg/100 g oxalate, 0.05 – 0.20 mg/100 g tannins while phytate varied from 3.31 – 13.20 mg/100 g. Conclusion: Processing of both leaves and seeds of Moringa olifera increased their nutrient density and reduced the concentration of anti-nutrients. The consumption of Moringa olifera should be popularized to diversify diet and extend their food use.

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“…This has been suggested by the integrated child development scheme (ICDS) and FAO to combat malnutrition among mothers and children of low socio-economic groups. Evidence indicates that it is quite possible to improve the nutrient quality and acceptability of these cereals and legumes and exploit their potentials as human foods by adopting newer scientific processing methods (Adelekan & Oyewole, 2010) Germination or fermentation by lactic acids has been reported as ways of improving cereal-protein quality (Buta & Emire, 2015). Despite the reported improvement in the nutrient status of germinated and fermented cereal based diets in sub-Saharan Africa, the nutrient needs of infants and sick adults are still not being met.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Microbiological and Physicochemical of Complementary Foods Based on Maize (Zea mays) Fortification With Bambara Groundnut (Vigna subterranea)

Mbata¹,

Adeyemo²

2020

JAS

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Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. The study was aimed at formulating complementary foods using on maize and Bambara groundnut with a view of reducing malnutrition in low income families. The blends 70% maize, 30% Bambara groundnut were subjected into proximate, sensory and biochemical analyses using standard procedures. Nutrend (a commercial formula) was used as control. The effect of some processing techniques such as germination, roasting, fermentation, boiling, and soaking were determined. The results obtained showed protein content were 15.0% for roasted Bambara groundnut maize germinated flour (RBMGF), 13.80% for boiled Bambara groundnut maize germinated flour (BBMGF), 15.18% for soaked Bambara groundnut maize germinated flour (SBMGF), values for maize flour and nutrend had 10.4% and 23.21% respectively. Energy value of RBMGF, BBMGF, SBMGF, maize flour and nutrend were 494.9, 348.97, 356.49, 351 and 467.2 kcal, respectively. The antinutrient composition of roasted Bambara groundnut maize germinated flour (RBMGF) and boiled Bambara groundnut maize germinated flour (BBMGF) were lower than of soaked Bambara groundnut maize germinated flour (SBMGF). The overall acceptability of SBMGF was rated higher than RBMGF, BBMGF and Maize flour, but lower than Nutrend.  Microflora gradually changed from gram negative enteric bacteria such as Escherichia coli, Klebsiella spp. and Enterobacter aerogenes, mold such a Penicillium citrinum, lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, and Lactobacillus delbrueckii subsp. bulgaricus and yeast, such as Saccharomyces cerevisae to be dominated by Gram positive lactic acid bacteria (LAB) and yeasts. Yeasts and LAB growth counts in the complementary food varied between 4.44 and 7.36 log cfu/ml. LAB number increased from 5.40 to 7.36 log cfu/ml during fermentation. Yeasts increased from 4.44 to 5.60 log cfu/ml. The use of Bambara groundnut fortification to traditional foods could promote the nutritional quality of African maize-based traditional food.

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Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends for the Production of Weaning Food

Cited by 5 publications

References 12 publications

Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium

Effect of Processing on the Nutritional Composition of Moringa olifera Leaves and Seeds

Characteristics of Microbiological and Physicochemical of Complementary Foods Based on Maize (Zea mays) Fortification With Bambara Groundnut (Vigna subterranea)

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