Publication:
Proximate Composition and Digestibility of Fermented and Extruded Uji From Maize– Finger Millet Blend

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dc.contributor.authorOnyango Calvin
dc.contributor.authorNoetzold Horst
dc.contributor.authorBley Thomas
dc.contributor.authorHenle Thomas
dc.date.accessioned2024-07-10T08:03:08Z
dc.date.issued2004
dc.descriptionAbstract
dc.description.abstractThe 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
dc.description.sponsorshipDeutscher Akademischer Austauschdienst (DAAD)
dc.identifier.citationOnyango, C., Noetzold, H., Bley, T., & Henle, T. (2004). Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend. LWT-Food science and Technology, 37(8), 827-832.
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0023643804000866
dc.identifier.urihttps://repository.nrf.go.ke/handle/123456789/1238
dc.language.isoen
dc.publisherLWT - Food Science and Technology
dc.subjectComposition and Digestibility
dc.subjectFermented
dc.subjectExtruded Uji
dc.subjectMaize–Finger Millet
dc.titleProximate Composition and Digestibility of Fermented and Extruded Uji From Maize– Finger Millet Blend
dc.typeArticle
dspace.entity.typePublication

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