The Effect of Different Malting Periods on the Nutritional Composition of Malted Sorghum-Soy Composite Flour

Author(s): Atamgba Agbor Asuk, Melvin Nnaemeka Ugwu, Boaz Idole

Malted sorghum-soy composite flour was developed from sorghum grains and soy beans. The sorghum grains were subjected to different malting periods of 2, 3, 4, and 5 days respectively and then blended with soy in the ratio 2:1. The composite flour was analysed for proximate and specific mineral composition and sensory evaluation was carried out on the porridge made from the composite flour. The results of sensory evaluation showed general decrease in sensory attributes with increased malting period, but day 2 malted sorghum compared well (P≥0.05) with the non-malted period in all attributes. The proximate analysis showed a significant (P<0.05) increase in moisture content at day 2 malting but a significant (P<0.05) decrease in ash and crude fat content with increased malting compared to the non-malted (day 0). While the crude fibre was significantly (P<0.05) increased at day 3, 4 and 5 of malting, total carbohydrate was at day 2 only compared with day 0. The crude protein showed no significant (P≥0.05) difference at day 4 compared with day 0. The specific mineral analysis revealed a significant (P<0.05) increase in Zn, Fe, Mn and Mg but not Ca and Cu on day 3 malting compared with day 0. The study revealed improved mineral and fibre content of the composite with malting and a demonstration of the potential of the malting process in reducing anti-nutrients and increasing the presence of rich phytochemicals. Hence, malted sorghum with soy possibly complements the nutrient demand of the malnourished groups, especially of developing countries.


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