Abstract

Ndaleyi flour is traditionally produced from fermented pearl millet (M) grain. It is used for the preparation of thin and thick porridges. The outcome of prolonged fermentation/soaking involved in the preparation of ndaleyi is reduced nutrient density of both the ndaleyi flour and ndaleyi-based foods. Enhancement of the nutritive value of ndaleyi is the focus of the present study. Ndaleyi was fortified through co-fermentation of decorticated(d) whole pearl millet with whole or decorticated bambara groundnut (B) in the ratio of 85:15 and 75:25 (M:B).There were eight blends and the control (traditional ndaleyi flour from 100% pearl millet), the eight blends were code named:...............................................................................