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by
U.M. Zakari |
Total Records (
1 ) for
U.M. Zakari |
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C.U. Inyang
and
U.M. Zakari
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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).
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