Finger Millet and Defatted Sesame Seeds Flours as Complementary Foods: Nutritional Evaluation and Protein Quality
Published: 21-08-2024
Page: 757-765
Issue: 2024 - Volume 3 [Issue 3]
Nancy S. Terhemba *
Center for Food Technology and Research, Benue state University, Makurdi, Nigeria.
Charles C. Ariahu
Department of Food Science and Human Ecology, University of Agriculture, Makurdi, Nigeria.
Immanuel U Terhemba
Terna Engineering Services Limited, Nyiman Makurdi, Nigeria.
Terna I Nember
Euphrates Climate Foundation Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The role of germination and fermentation on nutritional protein quality indices of finger millet and defatted sesame seeds complementary foods was studied comprising of non-germinated non-fermented finger millet and defatted sesame seeds (NGNFFS), non-germinated fermented finger millet and defatted sesame seeds (NGFFS), germinated non-fermented finger millet and defatted sesame seeds (GNFFS) and germinated fermented finger millet and defatted sesame seeds (GFFS).
All amino acids composition increased with germination and fermentation except for lysine and tryptophan which were limiting essential amino acids. Notable amino acid increments were Methionine 0.88- 3.13, arginine 6.15- 6.66 and leucine 9.67- 10.66, isoleucine, histidine, threonine, phenylalanine and valine increased from 2.96- 4.05 respectively. The protein efficiency ratio (PER) for NGNFFS was higher (1.17) than the control (0.52), net protein retention (NPR) for NGNFFS was more (0.65) than control (0.23). Their relative values R-PER and R-PER were within a similar range as control. The mean weekly weight changes of animals varied from 56.4- 85.2g (NGNFFS), 56.4- 86.7g (GNFFS), 57.0- 84.1g (NGFFS), 56.2- 80.4 (GFFS), 56.0- 79.0g (nutrend) and 57.0- 40.4g (basal diet) respectively.
Keywords: Complementary foods, fermentation, germination, nutrients