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Buta MB
Buta MB
Ethiopia
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Research Article
Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends for the Production of Weaning Food
Author(s): Buta MB and Emire SAButa MB and Emire SA
The purpose of this work was to study the effects of fermentation on quality protein maize (QPM) and soybean blends with respect to the nutritional quality including physico-chemical and functional properties; microbiological and sensory analyses, minerals and antinutrients composition. Quality protein maize-soybean blend flours were fermented for 24 and 48 hrs by natural and controlled fermentations. In contrary concentration of tannins and phytate were reduced significantly due to the fermentation process. Micronutrients increment in (mg/100 g) for P, Fe and Zn was 32.57 to 61.9; 3.98 to 7.20 and 2.61 to 4.21; respectively were revealed. Fermentation significantly (p<0.05) decreased the antinutrients which resulted a significant increase in micronutrients. Microbiological result revealed significant reduction of undesirable coliform count and incremen.. View More»
DOI: 10.4172/2157-7110.1000507