dc.contributor.author |
Adeyeye, S. A. O |
|
dc.contributor.author |
Adebayo-Oyetoro, A. O |
|
dc.contributor.author |
Fayemi, O. E |
|
dc.contributor.author |
Hussaina Kehinde Tiamiyu, H. K |
|
dc.contributor.author |
Oke, E. K |
|
dc.contributor.author |
Soretire, A. A |
|
dc.date.accessioned |
2022-07-21T11:38:06Z |
|
dc.date.available |
2022-07-21T11:38:06Z |
|
dc.date.issued |
2017-12-05 |
|
dc.identifier.citation |
Samuel Ayofemi Olalekan Adeyeye, Abiodun Omowonuola AdebayoOyetoro, Olanrewanju Emmanuel Fayemi, Hussaina Kehinde Tiamiyu, Emmanuel Kehinde Oke & Ayodele Adebayo Soretire (2017): Effect of Co-Fermentation on Nutritional Composition, AntiNutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends, Journal of Culinary Science & Technology, DOI: 10.1080/15428052.2017.1404536 |
en_US |
dc.identifier.uri |
http://localhost:8080/xmlui/handle/123456789/840 |
|
dc.description.abstract |
This study evaluated the effect of co-fermentation on nutritional composition, anti-nutritional factors, and acceptability cookies from fermented sorghum (Sorghum bicolor) and soybean (Glycine max) flour blends. White sorghum and yellow soy-beans were soaked and fermented separately for 24 h,
48 h, and 72 h respectively at 27 ± 2°C with 0 h as control.
Fermented sorghum and soy-beans were oven-dried at 60°C
for 8 h, milled and sieved and then used for the production of
cookies. Cookie samples produced from different flour blends
were evaluated for nutritional (proximate and vitamins profile
analyses), anti-nutritional (phytate, tannin and trypsin inhibitor
activity) qualities, and sensory evaluation. Results showed that
the moisture contents in percent of the cookies ranged from
9.65 ± 0.21–8.34 ± 0.16 for 0 h, 10.59 ± 0.22–10.21 ± 0.21 for
24 h, 10.46 ± 0.22–10.13 ± 0.21 for 48 h, and 10.28 ± 0.21–
9.41 ± 0.19 for 72 h, respectively. The protein contents in %
ranged from 10.98 ± 0.26–18.72 ± 0.32 for 0 h, 11.26 ± 0.26–
20.42 ± 0.32 for 24 h, 12.01 ± 0.26–21.48 ± 0.32 for 48 h, and
12.41 ± 0.26–21.49 ± 0.32 for 72 h, respectively, while the fat
contents in percent ranged from 9.73 ± 0.21–11.51 ± 0.24 for
0 h, 8.84 ± 0.16–11.42 ± 0.24 for 24 h, 8.69 ± 0.16–10.56 ± 0.22
for 48 h, and 8.31 ± 0.16–10.11 ± 0.22 for 72 h, respectively. In
conclusion, fermentation of sorghum and soybeans through
microbial activity led to the hydrolysis and the reduction of
anti-nutritional factors, it also improves the nutritional composition of cookies from fermented sorghum and soybean flour
blends, as there was an increase in protein and vitamin contents of cookies. Therefore, cookies from fermented sorghum and soybeans flour could be used as a remedy to solve the
menace of protein-energy malnutrition in developing
countries. |
en_US |
dc.description.sponsorship |
Samuel Ayofemi Olalekan Adeyeyea
, Abiodun Omowonuola AdebayoOyetoro
, Olanrewanju Emmanuel Fayemic, Hussaina Kehinde Tiamiyu
,Emmanuel Kehinde Okee, and Ayodele Adebayo Soretire |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Journal of Culinary Science & Technology |
en_US |
dc.subject |
Cookies; sorghum; soybeans; fermentation; nutritional and acceptability |
en_US |
dc.title |
Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends |
en_US |
dc.type |
Article |
en_US |