Effect of Fermentation and Malting on the Viscosity of Maize-Soyabean Weaning Blends

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1 Pakistan Jurnal f Nutritin 8 (10): , 2009 ISSN Asian Netwrk fr Scientific Infrmatin, 2009 Effect f Fermentatin and Malting n the Viscsity f Maize-Syabean Weaning Blends E.A. Amankwah, J. Barimah, R. Acheampng, L.O. Addai and C.O. Nnaji Department f Fd Science and Technlgy, Kwame Nkrumah University f Science and Technlgy, PMB KNUST, Kumasi, Ghana Abstract: Weaning fds made frm cereals and legumes are used in slving the prblem f malnutritin in infants; hwever, the bulky nature f the prridge discurages many infants frm cnsuming it. In rder t imprve the dietary bulk f weaning fds, the effects f fermentatin and malt additin n the viscsity f maize-syabean blends were studied. The material balance methd was used t target 18% prtein and 59% carbhydrate in the weaning frmulatin. This methd was used t achieve the cntrl blend f 70% maize flur and 30% syabean flur. The rest f the blends were frmulated by adding either 5% (M 5) r 10% (M 10) malt t the Unfermented (UF), 2 days fermented (F2) and 3 days fermented maize flur (F3) and mixing each with 30% Syabean Flur (S). Chemical analysis cnducted n the flurs shwed syabean flur had the highest prtein cntent f 42.61% and the unfermented maize flur had the highest carbhydrate value f 74.57%. Results f viscamylgraphy f the varius blends shwed that M0F2S recrded a higher setback viscsity than the cntrl but blends M5F3S, M10F2S and M10F3S prvided prridges that were less viscus. Increase in viscsity as fermentatin time increased was due t the increase in the prtein, crude fibre and fat during fermentatin. Generally, malting alne led t a reductin in prduct viscsity but fermentatin led t an increase. Hwever, the cumulative effect f fermentatin and malting with the additin f malt after the fermentatin reduced viscsity. Key wrds: Weaning fd, viscsity, malting, fermentatin, maize and syabean INTRODUCTION Frm birth t the age f 4 mnths, an infant s nutritinal needs are perfectly met by breast milk. Accrding t Camern and Hfvander (1983), breast milk prvides infants with all the essential elements in balanced prprtins, and prtects them against infectins. On the ther hand, between 4 and 6 mnths and beynd, breast milk is n lnger sufficient t fully cver energy and prtein requirements (Wrld Health Organizatin, 1988). This is the weaning perid during which breast milk supplement must be prvided. When these nutrient requirements are nt met, the situatin is described as malnutritin. The Wrld Health Organizatin accrding t Onis et al. (1993) defined malnutritin as "the cellular imbalance between the supply f nutrients and energy and the bdy's demand fr them t ensure grwth, maintenance and specific functins." The first slid fd and the mst ppular weaning fd is a thin cereal gruel that is called by different names depending n the type f cereal r the West African cuntry. Wrk by Onilude et al. (1999) indicated that, cereals, in rder t be suitable fr the feeding f yung children, are prepared in liquid frm by diluting with a large quantity f water, thereby resulting in a large vlume with lw energy and nutrient density. If the cncentratin f slids is raised t increase the nutrient and energy density, the gruel will be t thick and viscus fr an infant t eat easily. This high viscsity characteristic is referred t as dietary bulk. Varius attempts have been tried t mdify the starch structure t reduce bulk. These include the use f enzymes, precking, fermentatin, tasting, malting, puffing and extrusin prcessing f the raw materials. Traditinal prcesses f fermentatin r malting f cereals and legumes have als been tried with sme success in reducing bulk in prridges (Chavan et al., 1988; Nut et al., 1989; Westby and Gallat, 1991; Mensah et al., 1991). Applying malting t reduce dietary bulk seems t be successful; hwever, the ptential f fermentatin t reduce bulk is still debatable (Ashwrth and Draper, 1992). On reviewing ther peples wrk, they based their argument n the fact that depending n the methd f fermentatin and particularly the micrrganism respnsible, the viscsity f the gruel culd be reduced r nt. Akpapunam and Sefa-Dedeh in 1995 studied the effects f traditinal lactic acid fermentatin and the additin f malt n the physicchemical prperties f maize-cwpea blends. They realized that malt additin caused a reductin in viscsity, whereas fermentatin led t an increase. Cmbining fermentatin with malting als led t an increase in viscsity. This cnclusin was drawn because malt was added t the maize-cwpea blends and were all fermented tgether. They prpsed that adding malt t the blend after fermentatin shuld be studied. This wrk aimed at imprving the dietary bulk f maize-syabean weaning blends by evaluating the effect 1671

2 f fermentatin n the viscsity f the maize-syabean weaning blends, the effect f malting n the viscsity f the blends and the cumulative effect f bth fermentatin and malting n the weaning blends when malt is added after fermentatin. Maize (Zea mays sp.) and syabean (Glycine max. sp.) were used in this frmulatin. MATERIALS AND METHODS Surce f raw materials: Maize (Obatampa variety) and syabeans (Anidas variety) were btained frm Crp Research Institute in Kumasi. This study was carried ut in the fermentatin labratry at the department f Bichemistry and Bitechnlgy, KNUST. Prduct frmulatin: The material balance methd was used t achieve the cntrl blend frmulatin f 70% maize flur t 30% syabean flur (18% prtein and 59% carbhydrate) as indicated in Table 1. This methd required the use f prximate values f the raw materials and emplyed three basic categries; materials in, materials ut and materials stred. The rest f the blends were frmulated by adding either 5% r 10% malt t the unfermented, 2 days fermented and 3 days fermented maize flur and mixing with 30% syabean flur. Mixing was dne t achieve the desired texture, appearance, flavur and cnsistency. Figure 1 is a flw diagram fr the preparatin f the weaning blend. Table 1: Cmpsitin f Maize-Syabean-Malt Blends Ingredients (%) Blends Malt UF F2 F3 Sy Cntrl M5UFS M10UFS M0F2S M5F2S M10F2S M0F3S M5F3S M10F3S M0 = 0% malt, M5 = 5% malt, M10 = 10% malt, UF = Unfermented maize Flur, F2 = Fermented maize flur fr 2 days, F3 = Fermented maize flur fr 3 days, S = Syabean flur Malting and fermentatin f maize: Maize was srted t remve stnes, dust and light materials, insect infested, brken grains, undersized and immature grains. It was cleaned thrughly with water (3 times). Part f whle maize was saked in water (1:3 w/v) at 29 C fr six hurs and germinated in a wven cane basket lined with a sterilized mist jute sack. The grains were watered tw times a day at regular intervals. After germinating fr 72 h, the grains were dried in a slar drier (designed by the Fd Science and Technlgy Department, KNUST). The vegetative parts were remved by rubbing the grains between the palms and winnwed. The dried malted grains were milled in an attritin mill and sieved t remve the hulls. The ther part f the maize was saked in water (1: 3 w/v) at 29 C fr 48 h, milled in an attritin mill and divided int three equal parts. One part was spread n a plastic tray and slar dried. Water was added t the tw remaining prtin, frmed int dugh, placed in plastic bwls, cvered and allwed t ferment at rm temperature fr tw and three days respectively. These were slar dried and milled int flur. Syabean prcessing: The syabeans were srted and cleaned thrughly. They were then blanched fr abut 15 min and slar dried. The beans were rasted until they turned glden brwn, allwed t cl, milled int flur and sieved. Physicchemical prperties Chemical analysis: Chemical analysis n the flurs was cnducted t aid the use f the material balance in rder t btain the target frmulatins. Misture, ash, crude fat, crude prtein and crude fibre cntents f the samples were determined by AOAC methds (AOAC, 1990). The carbhydrate cntent was estimated by the difference in value btained when all the chemical cmpsitin values were subtracted frm 100%. ph and TTA: The ph was determined by mixing 10 g f the sample with 100 ml f distilled water. The mixture was left at rm temperature fr 30 min. The ph f the supernatant was then measured with a ph meter. Titratable acidity was determined by disslving 10 g f the sample in 100 ml f distilled water and titrating 10 ml aliquts with 0.1 N NaOH t phenlphthalein end pint. Viscsity measurement: The cked paste viscsities f the samples were determined with Brabender Viscgraph E (IDENT , Duisburg-Germany) at the Fd Research Institute, Accra. The samples were heated at 1.5 C per minute t 95 C, held fr 15 min, cled unifrmly at the same rate t 50 C and held fr 15 min. The Brabender Viscamylgraph indices (gelatinizatin temperature, maximum viscsity, viscsity at 95 C and 95 C-Hld and viscsity at 50 C and 50 C- Hld) were measured. Statistical analysis: The Cmpletely Randmized Design (CRD) was used in evaluatin. Treatments were in duplicates. The effect f fermentatin and malting n the weaning blend were evaluated by cmparing them t a cntrl and measuring the Least Significant Difference (LSD) at 5%. The cntrl was frmulated frm 70% unfermented maize flur and 30% syabean flur. Data btained was subjected t analysis f variance (ANOVA) t determine the least significant differences between the frmulated prducts at p<0.05 using STATGRAPHICS Centurin XV. 1672

3 Fig. 1: Frmulatin f weaning Fd frm Fermented Maize, Malted Maize and Sybean RESULTS AND DISCUSSION Chemical analysis, ph and TTA n Flurs: Prteinenergy Malnutritin (PEM) is assciated with early weaning, delayed intrductin f cmplementary fds and a lw prtein diet, thus the rich prtein and high carbhydrate cntents f the syabean and maize flur respectively can be used t cmbat PEM and its assciated risks (Akinele and Omtla,1986; Rice et al., 2000). The prtein cntent increased in maize as fermentatin days increased (Table 2). This imprvement in prtein cntent was due t the prtelytic activities f enzymes prduced by micrrganisms during fermentatin, which increase biavailability f amin acids. Nansn and Field in 1984 reprted n the imprvements in the cncentratins f available lysine, methinine and tryptphan during fermentatin f crn meal. Fermentatin als increased the ash, crude fat and crude fibre cntents and reduced significantly the ph f maize frm , whilst titratable acidity increased frm with increased fermentatin time. Accrding t Akinrele (1970), the metablic activities f micrrganisms during fermentatin reduce the ph and increase titratable acidity. Mensah et al. (1991) reprted that fermented fds with lw ph have sme antimicrbial activities and as a result, exhibit lnger shelf life. Althugh, fermentatin time influenced the trend in chemical cmpsitin f the raw materials (Table 2), the misture cntents culd als be a cntributing factr. Mrris et al. (2004) reprted that the remval f misture generally increases cncentratins f nutrients and can make sme nutrients mre available. Therefre, it is recmmended that the raw materials shuld be dried t a misture cntent f 3-8% (Odur et al., 2007a) in subsequent reprductin f this wrk. Viscsity f blends: The values presented in Table 3 shwed infrmatin n the ht and cld paste viscsity 1673

4 Table 2: Chemical Characteristics f Unfermented and Fermented Maize Flurs and Syabean Flur Sample Misture Ash Crude Fat Crude Fibre Prtein Carbhydrate ph TTA UF (±0.20) 0.89 (±0.22) 5.9 (±0.23) 0.83 (±0.37) 7.68 (±0.72) (±0.55) (±0.01) F (±0.04) 1.09 (±0.06) 6.43 (±0.44) 1.83 (±0.44) 7.81 (±1.17) (±2.03) (±0.01) F (±0.23) 1.13 (±0.08) 7 (±0.55) 2.08 (±0.33) 8.56 (±2.02) (±1.94) (±0.03) S 3.18 (±0.14) 4.69 (±0.10) (±1.22) 4.64 (±0.21) (±1.77) (±0.10) - - UF= Unfermented maize flur F2=Fermented maize flur fr 2 days F3=Fermented maize flur fr 3 days S= Syabean flur Table 3: Brabender Amylgraphy f Maize-Syabean Weaning Blend Viscsity (BU) Beginning f Start f Start f End f End f Final Gelatinizatin Maximum Hlding Cling Cling Hlding Break Blend ( C) Viscsity Perid Perid Perid Perid dwn Setback Cntrl Effect f Fermentatin n The Weaning Blend M0F2S M0F3S Effect f Malting n The Weaning Blend M5UFS M10UFS Cumulative Effect f Fermentatin and Malting n The Weaning Blend M5F2S M5F3S M10F2S M10F3S M0 = 0% malt M5= 5% malt M10 = 10% malt UF = Unfermented maize flur F2 = Fermented maize flur fr 2 days F3=Fermented maize flur fr 3 days S = Syabean flur Jimh and Klap, 2007; Odur et al., 2007b). As a result f this, the increase in viscsity as fermentatin time increased (Table 2) was due t the increase in these nutrients during fermentatin. The prduct viscsity in the unfermented blends, as dented by the setback viscsity, reduced as the malt increased. This trend was als bserved in the fermented blends. Limpisut and Jindal (2002) defined setback as the rise and fall in the viscsity when the cling cycle was ending. Althugh, the trend in the indices bserved in M10UFS was similar t that bserved in M5F3S, M10F2S and M10F3S, a synergy f malting and fermentatin better than malting alne because, nt nly des the synergy reduce viscsity, the fermentatin cmpnent imparts clur, flavur and increases shelf life f a prduct (Enwere, 1998). Upn cling f the ht pastes f the fermented and malted blends, the gels that were frmed were lw making the prridges less viscus. Althugh Akpapunam and Sefa- Dedeh (1995) cncluded that fermentatin fr three days further neutralized the knwn effects f reducing viscsity by the additin f malt, this study shwed that the additin f malt after fermentatin des nt neutralize the effect f reducing viscsity but rather reduces the bulky nature f the weaning fd. Cnclusin: Increase in viscsity as fermentatin time increased was due t the increase in the prtein, crude fibre and fat during fermentatin. Malting alne led t a f the maize-syabean weaning blends. All the viscamylgraph indices were affected by malting and fermentatin. The temperature at which the first detectable viscsity is measured is generally accepted as the temperature f beginning f gelatinizatin r pasting temperature. Limpisut and Jindal (2002) defined the pasting temperature as the temperature that indicates an initial increase in viscsity. In this study, the pasting temperature decreased in the blends cntaining malt as cmpared t the cntrl. Hwever, blends cntaining fermented maize withut malt increased in pasting temperature, with the blend M0F2S having the highest pasting temperature. Blends, which cntained bth fermented and malted maize, shwed decreased pasting temperatures depending n the level f malt r days f fermentatin. This signifies that blends which have their pasting temperature lwer than the cntrl will gel and ck faster than blends with high pasting temperature. In additin, results f amylgraphy f the varius blends as indicated in Table 3 generally shw that M0F2S recrded a higher setback viscsity (63BU) than the cntrl. This means that fermentatin increased the viscsity f the blends and this falls in line with a reprt by Akpapunam and Sefa-Dedeh (1995). In additin t the nutritinal significance f prtein, crude fibre, fat and carbhydrate t the cnsumer, these have been reprted t increase the viscsity f fd (Martinez et al., 1992; 1674

5 reductin in prduct viscsity but fermentatin led t an Martinez, V.M., R.K. Newman and W.C. Newman, increase. Hwever, the cumulative effect f fermentatin Barley Diets with Different Fat Surces Have and malting with the additin f malt after the Hypchlesterlemic Effects in Chicks, J. Nutr., fermentatin reduced prduct viscsity /92. Mensah, P., B.S. Drasar, T.J. Harrisn and A.M. REFERENCES Akinele, T.O. and B.O. Omtla, Energy And Prtein Intake Of Infants And Children Frm The Lw Incme Grup Of Ibadan. Nutr. Res., 26: Akinrele, I.A., Fermentatin Studies On Maize During The Preparatin Of Traditinal African Starch-Cake Fd. J. Fd Sci. and Agric., 21: Akpapunam, M.A. and S. Sefa-Dedeh, Traditinal Lactic Acid Fermentatin, Malt Additin And Quality Develpment In Maize-Cwpea Weaning Blends. Fd and Nutr. Bull., 16: AOAC, Methds Of Analysis Of The Assciatin Of Official Analytical Chemist, 15th Edn, Washingtn DC, USA. Ashwrth, A. and A. Draper, The Ptential Of Traditinal Technlgies Fr Increasing The Energy Density Of Weaning Fds: A Critical Review Of Existing Knwledge With Particular Reference T Malting And Fermentatin. Centre fr Human Nutritin, Lndn, pp: Camern, M. and Y. Hfvander, Manual On Feeding Of Infants And Yung Children, Oxfrd Medical Press, New Yrk, pp: Chavan, U.D., J.K. Chavan and S.S. Kadam, Tmkins, Fermented Cereal Gruels: Twards A Slutin Of The Weanling's Dilemma. Fd Nutr. Bull., 13: Mrris, A., A. Barnett and O. Burrws, Effect Of Prcessing On Nutrient Cntent Of Fds, Cajarticles, 37: Nansn, N.J. and M.L. Field, Influence Of Temperature On The Nutritive Value Of Lactic Acid Fermented Crn Meal. J. Fd Sci., 49: Nut, M.J.R., F.M. Rmbuts and A. Havelaar, Effects Of Accelerated Natural Lactic Fermentatin Of Infant Fd Ingredients On Sme Pathgenic Micrrganisms, Int. J. Fd Micrbil., 8: Odur, I., W. Ellis, A. Sulemana and P. Oti-Bateng, 2007a. Breakfast Meal Frm Breadfruit And Sybean Cmpsite, Discvery and Innvatin, 19: Odur, I., W.O. Ellis and S.T. Narh, 2007b, Expanding Breadfruit Utilizatin And Its Ptential Fr Pasta Prductin, Discvery and Innvatin, 19: Onilude, A.A., A.I. Sanni and M.I. Ighal, Effect Of Prcess Imprvement On The Physic-Chemical Prperties Of Infant Weaning Fd Frm Fermented Cmpsite Blends Of Cereal And Sybeans, Plant Fds Hum Nutr., 54: Onis, M.D., C. Mnteir and G. Clugstn, The Effects Of Fermentatin Of Sluble Prteins And In Wrldwide Magnitude Of Prtein-Energy Vitr Prtein Digestibility Of Srghum, Green Gram And Srghum-Green Gram Blends, J. Fd Sci., 53: Enwere, N.J., Fds Of Plant Origin: Prcessing And Utilizatin With Recipes And Technlgy Malnutritin: An Overview Frm The WHO Glbal Database On Child Grwth, Bulletin f the Wrld Health Organizatin, 71. Rice, A.L., L. Sacc, A. Hyder and R.E. Black, 2000, Malnutritin As An Underlying Cause Of Childhd Prfiles. Afr-Orbis Publicatin Ltd., Nsukka Deaths Assciated With Infectius Diseases In Nigeria, pp: Jimh, K.O. and A.L. Klap, Effect Of Different Stabilizers On Acceptability And Shelf Stability Of Sy-Yghurt, Afr. J. Bitechnl., 6: Limpisut, P. and V.K. Jindal, Cmparisn Of Rice Develping Cuntries. Bull. Wrld Health Organ, 78: Westby, A. and S. Gallat, The Effect Of Fermentatin On The Viscsity Of Srghum Prridge, Trp. Sci., 31: Flur Pasting Prperties Using Brabender Wrld Health Organizatin, Weaning Frm Breast Viscamylgraph And Rapid Visc Analyzer Fr Evaluating Cked Rice Texture. Starch/Staerke, 54: Milk T Family Fd: A Guide Fr Health And Cmmunity Wrkers, Geneva

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