International Journal of Innovative Research and Development

Open Access Open Access  Restricted Access Subscription Access

Amino Acid Profile and Growth Promoting Response of Fermented and Germinated Complementary Foods Based on Maize and Pigeon Pea Flour


Affiliations
1 Department of Food Microbiology, Abia State University, Uturu, Abia State, Nigeria
2 Department of Food Science and Technology, Abia State University, Uturu, Abia State, Nigeria
3 Department of Medical and Clinical Microbiology, Abia State University, Uturu, Abia State, Nigeria
 

Fermented and germinated complementary foods were made using locally available processing techniques. The chemical scores were evaluated using applied biosystem PTH amino acid analyzer while the growth promoting factor were evaluated using animal feeding trial. The study is part of the effort to provide home-based complementary foods that can be more cost effective to the low income families. The result of the chemical scores of the amino acid ranged from 0.71mg/100g tryptophan to 13.63mg/100g glutamic acids for raw and processed flour. 0.84mg/100g tryptophan and 12.87mg/100g glutamic acid were observed for the composite blends which are comparable to standard dietary reference (allowance) intake requirement for children. Norluecin were not detected in all the flour samples. Animal feeding trail revealed a remarkable weight increase on rats fed on the composite blends. Significant difference does not exist between the raw and processed samples (P>0.05) while a remarkable difference exists between the raw and composite blends (P<0.05). Therefore, the use of cereal legume mix to increase nutritional quality is hereby recommended.


Keywords

Amino Acids, Growth, Fermented, Germinated, Maize, Pigeon Pea, Flour.
User
Notifications
Font Size

Abstract Views: 210

PDF Views: 1




  • Amino Acid Profile and Growth Promoting Response of Fermented and Germinated Complementary Foods Based on Maize and Pigeon Pea Flour

Abstract Views: 210  |  PDF Views: 1

Authors

Okoronkwo Christopher Uche
Department of Food Microbiology, Abia State University, Uturu, Abia State, Nigeria
E. A. Udensi
Department of Food Science and Technology, Abia State University, Uturu, Abia State, Nigeria
H. C. Okereke
Department of Food Microbiology, Abia State University, Uturu, Abia State, Nigeria
N. O. Ndubuisi
Department of Medical and Clinical Microbiology, Abia State University, Uturu, Abia State, Nigeria

Abstract


Fermented and germinated complementary foods were made using locally available processing techniques. The chemical scores were evaluated using applied biosystem PTH amino acid analyzer while the growth promoting factor were evaluated using animal feeding trial. The study is part of the effort to provide home-based complementary foods that can be more cost effective to the low income families. The result of the chemical scores of the amino acid ranged from 0.71mg/100g tryptophan to 13.63mg/100g glutamic acids for raw and processed flour. 0.84mg/100g tryptophan and 12.87mg/100g glutamic acid were observed for the composite blends which are comparable to standard dietary reference (allowance) intake requirement for children. Norluecin were not detected in all the flour samples. Animal feeding trail revealed a remarkable weight increase on rats fed on the composite blends. Significant difference does not exist between the raw and processed samples (P>0.05) while a remarkable difference exists between the raw and composite blends (P<0.05). Therefore, the use of cereal legume mix to increase nutritional quality is hereby recommended.


Keywords


Amino Acids, Growth, Fermented, Germinated, Maize, Pigeon Pea, Flour.