International Journal of
Nutrition and Metabolism

  • Abbreviation: Int. J. Nutr. Metab.
  • Language: English
  • ISSN: 2141-2332
  • DOI: 10.5897/IJNAM
  • Start Year: 2009
  • Published Articles: 127

Full Length Research Paper

Production, in vitro protein digestibility, phytate content and acceptability of weaning foods prepared from pearl millet (Pennisetum typhoideum) and cowpea (Vigna unguiculata)

H. H. Laminu
  • H. H. Laminu
  • Department of Biochemistry, Faculty of Science, University of Maiduguri, Maiduguri, Borno State, Nigeria.
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S. Modu
  • S. Modu
  • Department of Biochemistry, Faculty of Science, University of Maiduguri, Maiduguri, Borno State, Nigeria.
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A. I. Numan
  • A. I. Numan
  • Department of Human Anatomy, University of Maiduguri, Maiduguri, Borno State, Nigeria.
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  •  Accepted: 26 May 2011
  •  Published: 31 October 2011

Abstract

Weaning food blends prepared from fermented pearl millet/roasted cowpea in 70:30 and 60:40 ratios were evaluated for their nutritional values. The pearl millets used were SOSAT C-88 (an improved variety) and a local variety (unimproved), while the cowpea used was the Borno red. Standard methods were used for the analysis. Processing of the grains resulted in lower levels of phytic acid and higher in vitro protein digestibility of the weaning food blends. The predominant microorganisms isolated during the production of "Kamu" were Streptococcus tactics, Saccharomyces cerevisae, Micrococcus lateus andLactobacillus plantarum. Sensory evaluation results showed that there were no significant differences (P>0.05) in the weaning food blends. Even though the 70:30 ratio was used in most literatures, the 60:40 ratio used in this study was superior to the 70:30 ratio.

 

Key words: Millet, in vitro protein digestability, phytate, sensory.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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