Proximate, anti- nutrient composition and sensory properties of germinated cereal grain with added souring fruit extract.
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Date
2018
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Publisher
Valahia University Press, Targoviste, Romania.
Abstract
Studies were conducted on the effect of souring fruits extract on chemical, sensory and some anti-nutritional properties of germinated maize, millet and sorghum. Flour produced from these grains were soured each with 9% concentration of three souring fruits extract (tamarind pulp, sour sop pulp and lime juice) while flour from the fermented cereal grains were used as control for the treated samples. There were significant differences among the proximate compositions of all the treated samples. The protein content of germinated sorghum soured with tamarind had the highest value (19.69%) while germinated maize soured with sour sop had the lowest value (13.98); the crude fibre content of germinated maize soured with tamarind had the highest value (2.32). Addition of the souring fruits extract significantly increased protein, fat, ash and crude fibre contents. The moisture content of the samples did not exhibit any definite trend while the carbohydrate content decreased significantly with the exception of germinated maize grains soured with sour sop pulp and lime juice that had slight increase. The anti-nutritional properties of the samples decreased significantly. All the samples were acceptable by the panelist in terms of all the sensory parameters evaluated.
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Keywords
Germinated cereal grains, anti-nutritional properties, Souring fruits extract