Abstract

Malting and fermentation are required to enhance the nutritional value of food. These simple and basic technologies were applied on acha grains there after supplementing it with soybeans (Glycine max). For the blends formulation, material balancing was employed to obtain the right ratios that adhered to the prescribed dietary intake. Unmalted, unfermented acha and soybeans (UMUFAS), malted unfermented acha soybeans (MUFAS), malted fermented acha soybeans (MFAS), and unmalted fermented acha soybeans (UMFAS) were the labels for the blends. Thirty-five (35) wister strain of albino rats were grouped into 7 groups of 5 rats per cage and were fed with the formulated blends. Nestle Cerelac, Umalted unfermented acha flour (UMUFA) and soybeans flour serve as controls. Rats in different groups were place under the same conditions and were fed with about seven hundred and fifty (750g) to eight hundred (800g) of food for 28 days. Analysis of variance (ANOVA) was used to establish any significant difference in the analytical data for formulated and control diets at ....................................................................................................