Chemical Characteristics and Digestibility of Fermented Yellow Maize-Soybean Flours, Fortified with Almond-Nut for Weaning Foods
Year: 2025
Type: article
Abstract: The purpose of the study was to determine the anti-nutritional content which showed; phytate (6.42 - 14.00 g/Kg), protease inhibitor (4.36 - 6.18 g/Kg), glycinin (557.49 - 606.69 g/Kg) and conglycinin (163.43 - 194.52 g/Kg). Vitamin A (67.29 - 82.44 mg/100g), and vitamin E (0.14 - 2.81 mg/100g). In-vitro protein digestibility at one (1) hour (64.67 – 76.94 %) and at six (6) hours (66.06 - 81.13 %) increased, while in-vitro starch digestibility (70.26 – 76.83 %) decreased with increasing level of almond-nut flour substitution. Significant difference (p < 0.05) was observed in lipid and amino acid profiles, with sample D (85 % fermented yellow maize-soybean flour and 15 % of almond nut) and E (which comprises of 80 % fermented yellow maize-soybean flour and 20 % of almond nut) having the highest value. Protein quality evaluation includes nitrogen solubility (36.17 - 68.77 %), protein dispersity index (45.89 - 80.20 %) and urease index (0.01 - 0.03 mg/dL). Conclusively, composite flours showed good potential for the production of weaning foods, where positive impacts have been observed for both chemical and digestibility characteristics.
Institution: University of Uyo
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4411149185