Development of Cocoyam, Red Kidney Bean, and Mango-based Complementary Foods: Impact of Fermentation and Malting on Nutritional, Functional, Anti-nutrient, and Sensory Characteristics

Abstract

Aim: To evaluate the influence of fermentation and malting on the quality of cocoyam, red kidney beans and mango - based complementary foods. Methodology: Flour was prepared from cocoyam, red kidney beans and mango. It was than blend as follows: Fermented cocoyam/ malted red kidney beans/ mango (FMM); Fermented cocoyam/ non- malted red kidney beans/ mango (FNMM); Non- fermented cocoyam/ malted red kidney beans/ mango (NFMM); Non- fermented cocoyam/ Non- malted red kidney beans/ mango (NFNMM). This ratio was arrived at, based on their protein content through material balancing to give 16 g protein/100 g. Blends were subjected to proximate, functional and anti-nutrient content analysis. More so, gruels were prepared from blends and sensory attributes determined. NESTLE CERELAC (CS) was used as external control for comparison. Results: Fermentation and malting improve the nutritional and functional properties; protein varies from 16.01±1.00 (NFNMM) to 16.04±1.00% (FMM), fibre ranged from 3.44±0.05 (NFNMM) to 4.23±0.04 (NFMM), packed bulk density ranged from 0.86±0.02 (NFNMM) to 0.68±0.01 (FMM). Viscosity ranged from 1.32±0.03 (NFNMM) to 1.17±0.02 (FMM), fermentation and malting significantly (p<0.05) reduces bulk density and viscosity. Phytate varies from 16.88±0.02 mg/100 g (FMM) to 21.72±0.01 mg/100 g (NFNMM), oxalate varies from 3.23±0.02 mg/100 g (FMM) to 5.71±0.02 mg/100 g (NFNMM), fermentation and malting significantly (p<0.05) reduces phytate and oxalate content. In terms of overall acceptability samples FMM and NFMM showed no significantly different (p > 0.05) with NESTLE CERELAC, Conclusion: Fermentation and malting have significant (P<0.05) impact on the proximate functional, anti-nutrient and sensory properties of cocoyam-Red kidney beans-Mango based formulated food products.