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VOL. 9, ISSUE 2 (2024)
Production of Cocoyam, Red Kidney Beans, and Mango- based weaning foods: Impact of fermentation and malting on minerals, essential amino acids and protein quality
Authors
Vachefon Heuvey Forwoukeh, Dinnah Ahure, I G Agbidye
Abstract
This work investigated the impact of accelerated natural fermentation
and malting on the minerals, amino acid and protein quality of cocoyam, red
kidney beans, and mango based complementary foods. Samples were formulated
based on 16% protein to satisfy the nutrient requirement of preschool children
to obtain fermented cocoyam/ malted red kidney beans/ mango (FMM); Fermented
cocoyam/ non- malted red kidney beans/ mango (FNMM); Non- fermented cocoyam/
malted red kidney beans/ mango (NFMM); Non- fermented cocoyam/ Non- malted red
kidney beans/ mango (NFNMM).The minerals, amino acids and growth study
parameters were examined using standard procedures was used as external
control. Potassium (31.03±0.96 (NFNMM) - 35.74±0.95 mg/100 g (FMM), Magnesium
(36.39±0.95 - to 32.12±0.36 mg/100 g), Calcium (53.36±1.54 (FMM) to 40.32±0.25
mg/100 g (NFNMM)), increased significantly (p< 0.05) with fermentation and
malting. Most amino acids (Essential and non-essential) increased significantly
with fermentation and malting. NFMM and FMM exhibited higher growth response
when fed to rats compared to FNMM and NFNMM. Samples FMM and NFMM gave better
protein efficiency ratio (PER) of, 1.47 and 1.46 followed by FNMM
and NFNMM. Among all the test samples, FMM gave the best PER result.
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Pages:26-32
How to cite this article:
Vachefon Heuvey Forwoukeh, Dinnah Ahure, I G Agbidye "Production of Cocoyam, Red Kidney Beans, and Mango- based weaning foods: Impact of fermentation and malting on minerals, essential amino acids and protein quality". International Journal of Food Science and Nutrition, Vol 9, Issue 2, 2024, Pages 26-32
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