Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094

April 2013 Vol. 2(4): pp. 109-115

Copyright © 2015 Global Advanced Research Journals

 

Full Length Research Paper

Evaluation of Quality Characteristics of Composite Diets Prepared From Sprouted and Fermented Millet and Breadfruit Seed Flours

Okorie, S. U., Ehirim, F., Umelo, C., Ihemeje, A. and Ekwe, C. C.

 

Department of Food Science and Technology, Imo State University, Owerri.

*Corresponding Author’s E-mail: stanudeokorie@gmail.com

Accepted 03 April, 2013

 

Abstract

Four composite diets were prepared from sprouted and fermented millet (Pennisetum typhoideum) and breadnut (Artocarpus communis) seed flours. The quality was evaluated by determining the proximate composition, microbiological and sensory characteristics. Crayfish and skim milk were added to improve protein quality. The protein and fat contents of the formulated flour samples decreased (10.83% and 4.31%) as a result of sprouting while the crude fibre increased (2.84%). On the other hand, fermentation increased (13.35%, 6.13% and 3.27%) protein, fat and ash contents of the composite diets. During the shelf-life study (21 days), the commercial product (Nutrend) showed minimal growth (from no growth to 1.2 x 103cfu/g) of microorganism while the composite diets (from no growth to 4.00 x 104cfu/g). Coliforms and Esherichia coli were not detected in any of the samples and the commercial product. Yeast and mould counts were 1.0 x 103cfu/g to 8.00 x 103cfu/g and commercial product (2.0 x 102cfu/g). Sensory evaluation indicated that there were significant differences (P<0.05) between the composite diets and the commercial product in colour, flavor, taste and general acceptability but not in colour (P>0.05).

Keywords: Quality characteristics, composite diets sprouting, fermentation, millet, breadfruit

 


 

Related Articles


Original Research Articles
W. Dib, V. Biscola, Y. Choiset, J-M. Chobert, T. Haertlé, A. Chekroun, D. Saidi, O. Kheroua
Characterization of a new isolate of Lactobacillus brevis WD19 from Algerian goat milk with proteolytic activity
Glo. Adv. Res. J. Agric. Sci. December 2014 Vol: 3(12): - [Abstract] [Full Text - PDF] (333 KB)
Nzigamasabo Aloys
Volatile compounds in Ikivunde and Inyange two Burundian cassava products
Glo. Adv. Res. J. Agric. Sci. April 2012 Vol: 1(1): - [Abstract] [Full Text - PDF] (116 KB)
Chaudhury Shripati Mishra, Trinath Taraputia, Benudhara Suchen
Policy Advocacy for Climate Smart Agriculture in Millets: An Initiative for Ensuring Food Security in Tribal Communities of Koraput Tract, Odisha, India
Glo. Adv. Res. J. Agric. Sci. July 2014 Vol: 3(7): - [Abstract] [Full Text - PDF] (173 KB)
Yagoub and Ahmed
Physicochemical and microbiological study on tunjanee A traditionally fermented Sudanese food from groundnut Arachis hypogaea seed cake
Glo. Adv. Res. J. Agric. Sci. April 2012 Vol: 1(1): - [Abstract] [Full Text - PDF] (154 KB)
Patrick. M. Kgwatalala, Andries M. Bolowe, and Tshepiso Pene.
Laying performance and egg traits of indigenous Tswana chickens under traditional management.
Glo. Adv. Res. J. Agric. Sci. June 2013 Vol: 2(6): - [Abstract] [Full Text - PDF] (129 KB)
Dahiru M Faruruwa, Umar A Birnin Yauri and Sani M Dangoggo
Cadmium, Copper, Lead and Zinc levels in sorghum and millet grown in the city of Kano and its environs
Glo. Adv. Res. J. Agric. Sci. March 2013 Vol: 2(3): - [Abstract] [Full Text - PDF] (139 KB)

Current Issue

Viewing Options

View Full Article - PDF
Download Full Article - PDF

Search for Articles

Okorie SU on Google Scholar
Okorie SU on Pubmed
Ehirim F on Google Scholar
Ehirim F on Pubmed
Umelo C on Google Scholar
Umelo C on Pubmed
Ihemeje A on Google Scholar
Ihemeje A on Pubmed
Ekwe CC on Google Scholar
Ekwe CC on Pubmed

Statistics

Viewed 852
Printed 400
Downloaded 1172
Powered By iPortal Works