Nutritional Potential of Masa: A Blend of Malted Sorghum and Fermented Baobab Pulp Flour

Abstract

This study evaluated the chemical composition of masa, a traditional West African fermented cereal food, produced from malted sorghum (Sorghum bicolor L. Moench) and fermented baobab (Adansonia digitata) pulp. Seven formulations were prepared with 5%, 10%, 15%, 20%, and 25% malted sorghum combined with 20% baobab pulp, alongside 100% rice and unmalted sorghum controls. Proximate analysis showed protein content increased from 13.46% (rice) to 18.14% (25% malted sorghum), while fat rose from 6.83% to 8.35% and fiber from 1.66% to 2.94%; conversely, carbohydrate decreased from 67.84% to 55.86%. Vitamin composition improved, with vitamin C increasing from 21.53 mg/100g (rice) to 36.52 mg/100g (25% malted sorghum) and provitamin A from 32.37 IU to 52.37 IU. Mineral contents also increased significantly: iron rose from 2.62 to 8.34 mg/100g, calcium from 225.34 to 375.85 mg/100g, and magnesium from 117.57 to 175.42 mg/100g. Amino acid profiling showed progressive enrichment in lysine (3.85–4.17 mg/100g), methionine (2.66–4.11 mg/100g), and tryptophan (1.24–3.35 mg/100g). Protein digestibility improved from 72.68% to 86.77% at 1 hour and from 73.95% to 92.13% at 6 hours, while starch digestibility reached 94.46% in processed masa. Antioxidant activity also increased, with FRAP values rising from 0.16 to 0.22 mmol Fe(II)/100g and DPPH scavenging capacity from 24.63 to 34.75 mmol Trolox/100g. Overall, increasing malted sorghum inclusion significantly enhanced protein, minerals, vitamins, amino acids, digestibility, and antioxidant capacity, while reducing carbohydrate content. These findings demonstrate that malted sorghum and baobab pulp synergistically improve the nutritional quality of masa, offering a sustainable approach to combat malnutrition and micronutrient deficiencies in cereal-dependent population.