Evaluating the Effects of Fermentation, Sprouting and Roasting on the Chemical Composition of Local Raw Materials for Complementary Food Formulation

Abstract

This study evaluates the effects of processing techniques (fermentation, sprouting, and toasting) on the chemical composition of local raw materials (yellow maize, sorghum, millet, and soybeans) for complementary food formulation. The raw materials underwent fermentation, sprouting, and toasting processes before analysis. Both processed and unprocessed samples were assessed for their proximate, mineral, and vitamin composition using standardized analytical methods. Fermentation, sprouting, and toasting significantly (p<0.05) enhanced protein and mineral content while reducing carbohydrates. For instance, crude protein in millet increased from 7.90% to 8.23%, and iron in yellow maize rose from 15.76 mg/100g to 19.43 mg/100g post-processing. The samples showed nearly double their vitamin C content post-processing. Yellow maize increased from 7.50 mg/100g to 13.41 mg/100g. These results demonstrate that processing methods can significantly (p<0.05) enhance the nutritional profile of local raw materials, making them suitable for cost-effective, nutrient-dense complementary food formulations.