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Volume 6, Issue 5, September 2017, Page: 199-202
Preliminary Study on Bio Fortification of Fermented Cereals
Olusola Ladokun, Department of Biochemistry, Faculty of Sciences, Lead City University, Ibadan, Nigeria
Sarah Oni, Department of Biochemistry, Faculty of Sciences, Lead City University, Ibadan, Nigeria
Oluwatoyin Odegbile, Department of Biochemistry, Faculty of Sciences, Lead City University, Ibadan, Nigeria
Received: Feb. 28, 2017;       Accepted: Mar. 25, 2017;       Published: Aug. 17, 2017
DOI: 10.11648/j.ijnfs.20170605.13      View  2005      Downloads  145
Abstract
Food fortification is the process of increasing the nutritional value of plant foods. In this study, fermented products from maize, millet and sorghum were fortified with soy bean and ginger. The samples were assessed for nutritional improvement using standard protocol. There were marked increase in the amount of ash, protein and crude fibre content but a decrease in carbohydrate content in all the fortified cereal samples. The ash, protein, crude fibre and carbohydrate content of the fortified samples were as follows: Maize (% dry weight; 9.46 ±0.93, 42.10 ±0.57, 4.95± 0.14 and 36.01 ± 0.04 respectively. Millet (% dry weight); 8.95 ± 5.16, 42.00 ± 0.28, 5.67 ± 0.11 and 16.00 ± 0.46 respectively and sorghum (% dry weight); 28.98 ± 5.16, 42.00 ± 0.28, 5.65 ± 0.11 and 16.00 ± 0.16 respectively. Fortification of cereal with soybean and ginger increases protein, ash and fibre content in the cereal. Consequently, the carbohydrate and fat were reduced in the fortified samples.
Keywords
Fortification, Cereal, Soy Bean, Ginger
To cite this article
Olusola Ladokun, Sarah Oni, Oluwatoyin Odegbile, Preliminary Study on Bio Fortification of Fermented Cereals, International Journal of Nutrition and Food Sciences. Vol. 6, No. 5, 2017, pp. 199-202. doi: 10.11648/j.ijnfs.20170605.13
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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