Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 1 | Page No.: 9-12
DOI: 10.3923/pjn.2008.9.12
Effect of Germination and Fermentation of Pearl Millet on Proximate, Chemical and Sensory Properties of Instant "Fura"- A Nigerian Cereal Food
C.U. Inyang and U.M. Zakari

Abstract:
The study examined the effect of the germination and natural fermentation on the quality of instant "fura"-(a Nigerian cereal food). Pearl millet (Pennisetum glaucum) seeds were soaked for 12 h at room temperature (32±2°C) and sprouted for 48h at the same temperature. The sprouted seeds were washed, dried and milled into flour. The flour was divided into two portions, the first was allowed to ferment naturally at room temperature for 48h and used to produce germinated and fermented fura (GFF). The second portion was used for the production of Germinated Fura (GF). The cleaned, ungerminated grains were milled and the flour also divided into two portions. The first portion was wetted, fermented and used to produce Fermented Fura (FF). The second portion was used to produce Traditional Fura (TF). Standard assay procedures were used to evaluate the fura samples for nutrient composition and phytic acid levels. Germination and fermentation increased the protein, ash, crude fibre, phosphorus, calcium and iron levels of the fura samples. The phytic acid levels were significantly reduced (p<0.05) compared with the control (220 mg/100 for GFF, 230 mg 100g-1 for GF, 266 mg 100g-1 for FF and 416 mg 100g-1 for the control, TF. The sensory panelists rated the fura sample from germinated grains highly for all the sensory parameters investigated. Germination appeared to be a promising food processing method for improving the nutrient and energy densities of fura and when combined with fermentation, reduced phytic acid significantly (p<0.05).
 [Fulltext PDF]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    Evaluation of Complementary Food Prepared from Sorghum, African Yam Bean (Sphenostylis stenocarpa) and Mango Mesocarp Flour Blends
  •    Effect of Germination, Boiling and Co-fermentation on the Viscosity of Maize/cowpea Mixture as Complementary Infant Food
  •    Biochemical Studies on the Germinated Seeds of Vigna radiata (L.) R. Wilczek, Vigna mungo (L.) Hepper and Pennisetum typhoides (Burm f.) Stapf and C.E. Hubb
  •    Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality
How to cite this article:

C.U. Inyang and U.M. Zakari, 2008. Effect of Germination and Fermentation of Pearl Millet on Proximate, Chemical and Sensory Properties of Instant "Fura"- A Nigerian Cereal Food. Pakistan Journal of Nutrition, 7: 9-12.

DOI: 10.3923/pjn.2008.9.12

URL: https://scialert.net/abstract/?doi=pjn.2008.9.12

 
COMMENT ON THIS PAPER
.
 
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

Curve Bottom