keywords: Complementary food, fermentation, functional properties, germination, pasting
Flours were produced from sorghum, soybean and roselle calyces after subjecting them to varying processing treatments (germination, fermentation and roasting); and blends were produced using the Nutri Survey Linear Programming Package 2004 Version. Subsequently, pasting and functional properties of blends were determined using standard methods. Swelling capacity values ranged between 2.60 g/g for blend containing germinated sorghum and roasted soybean flour (GSRS) and 6.95 g/g for sorghum flour (SF). Water absorption capacity of the blends ranged from 1.20 ml/g to 2.40 ml/g for blend containing fermented sorghum and roasted soybean flour (FSRS), and blend of soybean flour and germinated soybean (SFGS) having the lowest and highest values respectively. Oil absorption capacity values ranged between 0.84 mL/g for blend of sorghum flour and roasted soybean flour (SFRS) and 1.67 mL/g for blend of sorghum flour and germinated soybean flour (SFGS). Packed bulk density ranged between 0.71 g/cm3 for FSRS and 0.86 g/cm3 for SF. Blends containing fermented sorghum flour had significantly (p≤0.05) higher peak viscosity values than blends containing germinated and untreated sorghum flour. There were significant differences (p≤0.05) in trough, breakdown, final and setback viscosities of samples. Values obtained for these parameters ranged from 14.00 to 444.50 RVU; 4.50 to 262.50 RVU; 24.50 to 993.50 RVU and 10.50-549.00 RVU, respectively. SF had lowest pasting temperature of 81.53oC while SFGS had the highest value of 85.98oC. The results from this study showed that blends containing germinated and fermented fractions of sorghum performed significantly (p≤0.05) better in most of the parameters studied than the untreated sample.
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