Effects of Germination and Fermentation on Quality Characteristics of Infant Complementary Foods from Acha (Digitaria exilis) and Iron Beans (Vigna Unguiculata)

Abstract

The effects of germination and fermentation on quality characteristics of infant complementary foods from Acha (Digitaria exilis) and iron beans was investigated. Acha grains was cleaned, parboiled, oven-dried, milled and sieved to 0.6µm particle size flour. Similarly, 30kg grains after soaking in water (1:3w/v) % for 4 hr. was resoaked in 0.2% formaldehyde for 20 mins. drained and spread on moistened jute bag then overlayed with another wet bag and germinated for 5 days at room temperature. Green malt was oven- dried, derooted and milled into flour. Another 30kg of acha grains was pretreated as above, fermented for 72 hr. then washed, dried and milled to flour. Iron beans were cleaned, soaked in 0.5% NaHCO 3 , washed, decorticated, oven-dried and milled to flour. Infant complementary foods were formulated using varying levels of acha flour (70%), germinated acha flour (35 – 70%), fermented acha flour (35 – 70%) and iron bean (30 – 50%), respectively. Amylase activities, proximate composition, mineral content, vitamin, functional properties, anti-nutrient, amino acid and sensory properties of the formulated foods were evaluated. About 0.71mg/100ml glucose was extracted in the germinated samples after 24 hr while 0.76 mg/100ml and 0.78mg/100ml was extracted on day 2 and 3, respectively. The 50:50 germinated acha: iron bean flour, 50:50 fermented acha: iron bean flour and 70:30 germinated acha: iron bean flour had 12.5, 12.03 and 11.7% proteins respectively. The K, Ca, Mg, Fe, Cu and P contents of the acha-iron bean complementary infant foods ranged from 528 – 895 mg/100g, 70.6 – 109.7 mg/100g, 89.1 – 168.6mg/100g, 0.36 – 1.75mg/100g and 275 – 82.5mg/100g respectively. Contents of vits A, B 1 , B 2 and C were generally low. The water absorption capacity, bulk density, solubility (%) and swelling power ranged from 1.8 – 3.5mg/g, 0.96 – 1.1 g/g, 10.0 – 18.4% and 8.9 – 13.2 (g/g) respectively. The oxalate, phytate, tannin and HCN contents of the flo

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