Nutritional composition of fermented and extruded blends of cassava and African yam beans flour

Dysona. Applied Science

Anthony Ojokoh¹  Felix Akinyosoye²  Ayomide Omojokun² 

[1] Department of Biotechnology, School of Sciences, Federal University of Technology Akure, Nigeria;Department of Microbiology, School of Sciences, Federal University of Technology Akure, Nigeria;

关键词: manihot esculenta;    sphenostylis stenocarpa;    fermentation;    extrusion;    amino acids;    mineral contents;   

DOI  :  10.30493/das.2021.290155

来源: DOAJ

【 摘 要 】

This study is designed to determine the outcomes of fermentation and extrusion on the dietary ingredients of cassava and African yam bean blends. For this purpose, blends of cassava and African yam beans were formulated as follows: A= 100:0; B= 90:10; C= 80-20; D= 70-30; E= 60:40; F= 50:50, ratio cassava: African yam beans respectively. A portion of each blend was fermented spontaneously for 120 hours, another portion was extruded, and the third portion was fermented and extruded while the last portion served as control (untreated). Proximate mineral and amino acid analyses were carried out on the samples. Fermented extruded blends had the highest protein (14.82-51.86 %). Extruded blend D had the lowest fiber (0.17 %), while the raw blend C had the highest fiber (2.89 %). Carbohydrate was the lowest in fermented extruded blends and ranged between 39.4 to 80.26 %. Moisture was highest in fermented extruded blend C (9.72 %). Raw blends had the highest ash contents (2.71-3.41 %). Fat content was the highest in fermented F (0.034 %). The mineral composition showed that fermented extruded blends had the highest sodium (18.40- 43.9 ppm), fermented C had the highest calcium (65.60 ppm), fermented extruded C had the highest potassium (55.80ppm), and fermented extruded E had the highest magnesium (7.34 ppm). Extruded D had the highest zinc (0.416 ppm). Fermented A had the highest iron content (1.052 ppm). The fundamental amino acids analysis revealed that histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine increased after fermentation extrusion. Conclusively, fermentation and extrusion of cassava and African yam bean blends enhanced the nutritional value of the food samples at wide-ranging proportions.

【 授权许可】

Unknown