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
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)
Dongliang Zhang, Lijun Jiang, Jinhuan Zong, Yanfei Cao
Stimulation of fermention with uncooked rice by kinetics models and genetic algorithm
Glo. Adv. Res. J. Agric. Sci. October 2017 Vol: 5(1): - [Abstract] [Full Text - PDF] (440 KB)
Nafisa S. A. Ahmed, Shaza G. Mohammed, Adil A. El Hussein and Marmar A. El Siddig
Optimization of Conditions for Protease Production from Aspergillus niger under Solid State Fermentation
Glo. Adv. Res. J. Agric. Sci. June 2017 Vol: 6(4): - [Abstract] [Full Text - PDF] (780 KB)
Hamid kheyrodin and Sadaf kheyrodin
Optimization of Enzyme Properties in C3 and C4 and CAM plants
Glo. Adv. Res. J. Agric. Sci. October 2017 Vol: 6(10): - [Abstract] [Full Text - PDF] (5,509 KB)
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)
Ameth Diagne, Bocar Noel Diop, Lat Souk Tounkara, Caroline Andreazza, Mbacké Sembène
Antifungal activity of silver@silica nanoparticles against aflatoxigenic Aspergillus flavus
Glo. Adv. Res. J. Agric. Sci. December 2018 Vol: 7(12): - [Abstract] [Full Text - PDF] (1,268 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 1777
Printed 526
Downloaded 1603
Powered By iPortal Works