Publication: Proximate Composition and Digestibility of Fermented and Extruded Uji From Maize– Finger Millet Blend
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total downloadsDate
2004
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Funder
Deutscher Akademischer Austauschdienst (DAAD)
Publisher
LWT - Food Science and Technology
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Abstract
The proximate composition, amino acid profile and in vitro starch and protein digestibilities of raw; fermented; fermented and cooked; unfermented and extruded; and fermented and extruded
maize–finger millet blend was studied. Aspartic acid, glycine,cystine, methionine, tyrosine and lysine increased after fermentation, while contents of all other amino acids showed no significant changes. Greater losses of amino acids occurred when the fermented blend was extruded than when cooked. Fermentation improved protein and starch digestibilities, whereas cooking or extruding the fermented blend reduced the digestibilities. Extruding the unfermented blend
increased protein and starch digestibilities and reduced nitrogen solubility index by 50%. Raw flour had 0.41 g/100 g water-soluble starch which declined to 0.05 g/100 g on fermentation but
increased to 20–34 g/100 g after extrusion
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Abstract
Keywords
Composition and Digestibility, Fermented, Extruded Uji, Maize–Finger Millet