Effects of fermentation on micronutrients content of
formulated complementary food were investigated. Paddy and parboiled rice,
soybean and crayfish were obtained from the open market in Jos. The paddy
rice was malted for 72 h. The foodstuffs were processed into flours.
Parboiled rice and dehulled soybean mix was formulated in a standard ratio
70:30 g. A modified standard formulation of parboiled rice, dehulled
soybean, malted rice and crayfish mix in the ratio of 65:25:5:5 g was
prepared. From the formulation, fermentation of different blends at
varying periods was carried out for 24, 48, 72, 96, and 120 h. The
unfermented, standard and modified standard (PR:DSBo and
PR:DSB:MR72:CFo) blends were the controls. The macro elements
(calcium, phosphorous, magnesium and lead) and the micronutrients (iron,
iodine, selenium, copper, zinc molybdenum, manganese, vitamins A,
B1, B2, C and niacin) were determined by chemical
analysis. The crayfish provided most of the macro elements and micro
nutrients. The unfermented (standard and modified standard) blends had
lower mineral values than the fermented blends except the
PR:DSB:MR72:CF120 blends fermented for 96 and 120 h.
All the fermented blends had higher vitamin values than the two
unfermented control (standard and modified standard) blends. The increase
in most of the minerals showed the optimum time of 72 h for the microflora
activity. These results suggested seventy-two (72) hours as the optimum
fermentation period that enhanced the micronutrients.