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

 


 

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Okorie SU on Google Scholar
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Ehirim F on Google Scholar
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Umelo C on Google Scholar
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Ihemeje A on Google Scholar
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