International Journal of Nutrition and Food Sciences

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Preliminary Study on Bio Fortification of Fermented Cereals

Received: Feb. 28, 2017    Accepted: Mar. 25, 2017    Published: Aug. 17, 2017
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Abstract

Food fortification is the process of increasing the nutritional value of plant foods. In this study, fermented products from maize, millet and sorghum were fortified with soy bean and ginger. The samples were assessed for nutritional improvement using standard protocol. There were marked increase in the amount of ash, protein and crude fibre content but a decrease in carbohydrate content in all the fortified cereal samples. The ash, protein, crude fibre and carbohydrate content of the fortified samples were as follows: Maize (% dry weight; 9.46 ±0.93, 42.10 ±0.57, 4.95± 0.14 and 36.01 ± 0.04 respectively. Millet (% dry weight); 8.95 ± 5.16, 42.00 ± 0.28, 5.67 ± 0.11 and 16.00 ± 0.46 respectively and sorghum (% dry weight); 28.98 ± 5.16, 42.00 ± 0.28, 5.65 ± 0.11 and 16.00 ± 0.16 respectively. Fortification of cereal with soybean and ginger increases protein, ash and fibre content in the cereal. Consequently, the carbohydrate and fat were reduced in the fortified samples.

DOI 10.11648/j.ijnfs.20170605.13
Published in International Journal of Nutrition and Food Sciences ( Volume 6, Issue 5, September 2017 )
Page(s) 199-202
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fortification, Cereal, Soy Bean, Ginger

References
[1] White P. J and Broadley M. R (2005). Biofortifying crops with essential mineral elements. Trends Plant Science 10: 586-593.
[2] Bishai D. and Rita N. (2002). The History of Food Fortification in the United States: Its Relevance for Current Fortification Efforts in Developing Countries. Economic Development and Cultural Change. 51, 1 37-53.
[3] Campbell-Platt, G. (1994). Fermented foods- a world perspective. Food Research International 27: 253.
[4] Steinkraus K. H, (1996). Indigenous fermented foods involving an acid fermentation. Handbook of Indigenous Fermented Foods, Marcel Dekker, Inc. New York, 111-347.
[5] Sarwar, M. H., Sarwar, M. F., Sarwar, M., Quadri N. A. and Moghal S. (2013). The importance of cereals (Poaceae: Graminae) nutrition in human health: a review. Journal of cereals and oilseed. Vol. 4(3), 32-35.
[6] Brigid McKevith, Nutritional aspects of cereals, © 2004 British Nutrition Foundation, Nutrition Bulletin 29, 111–142.
[7] M. Gobbetti and M. Gänzle (eds.), Handbook on Sourdough Biotechnology, 11 DOI 10.1007/978-1-4614-5425-0_2, © Springer Science + Business Media New York 2013.
[8] Odunfa, S. A. (1994). Development of starter cultures for nutritional enrichment of fermented cereals gruel. Journal of Applied Bacteriology 77:13-14.
[9] Ernst E. and Pittler M. H. (2001). Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials British Journal of Anesthesia 84(3): 367-371.
[10] AOAC, (2000): Official Methods of Analysis, 12th Ed. Association of Official Analytical Chemist. Washington, D. C. 112 – 117.
[11] Fukushima D. (1999) Recent progress of soybean protein foods. Chemistry Technology and Nutrition Food Review International 7(3): 323 – 352.
[12] Latona D. F., Oyeleke G. O., And Olayiwola O. A. (2012). chemical analysis of ginger root. 2278- 5736, 47-49.
[13] Mario K., Ton B., and Stephan G. (2012). “The relationship between high-fat dairy consumption and obesity, cardiovascular, and metabolic disease” DOI 10.1007/s00394-012-0418-1.
[14] Duke J. A. (1981) Handbook of Legumes of Economic Importance. Plenum publishing cooperation New York 221 – 228.
[15] Kwanashie J. A., Elegbede A. A., Shuittu I. I., Onaja and Omagie J. J (1992). Studies on the formulation performance of a local laboratory animal feed. Journal of animal production research, 12: 55-68.
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    Olusola Ladokun, Sarah Oni, Oluwatoyin Odegbile. (2017). Preliminary Study on Bio Fortification of Fermented Cereals. International Journal of Nutrition and Food Sciences, 6(5), 199-202. https://doi.org/10.11648/j.ijnfs.20170605.13

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    ACS Style

    Olusola Ladokun; Sarah Oni; Oluwatoyin Odegbile. Preliminary Study on Bio Fortification of Fermented Cereals. Int. J. Nutr. Food Sci. 2017, 6(5), 199-202. doi: 10.11648/j.ijnfs.20170605.13

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    AMA Style

    Olusola Ladokun, Sarah Oni, Oluwatoyin Odegbile. Preliminary Study on Bio Fortification of Fermented Cereals. Int J Nutr Food Sci. 2017;6(5):199-202. doi: 10.11648/j.ijnfs.20170605.13

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  • @article{10.11648/j.ijnfs.20170605.13,
      author = {Olusola Ladokun and Sarah Oni and Oluwatoyin Odegbile},
      title = {Preliminary Study on Bio Fortification of Fermented Cereals},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {6},
      number = {5},
      pages = {199-202},
      doi = {10.11648/j.ijnfs.20170605.13},
      url = {https://doi.org/10.11648/j.ijnfs.20170605.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20170605.13},
      abstract = {Food fortification is the process of increasing the nutritional value of plant foods. In this study, fermented products from maize, millet and sorghum were fortified with soy bean and ginger. The samples were assessed for nutritional improvement using standard protocol. There were marked increase in the amount of ash, protein and crude fibre content but a decrease in carbohydrate content in all the fortified cereal samples. The ash, protein, crude fibre and carbohydrate content of the fortified samples were as follows: Maize (% dry weight; 9.46 ±0.93, 42.10 ±0.57, 4.95± 0.14 and 36.01 ± 0.04 respectively. Millet (% dry weight); 8.95 ± 5.16, 42.00 ± 0.28, 5.67 ± 0.11 and 16.00 ± 0.46 respectively and sorghum (% dry weight); 28.98 ± 5.16, 42.00 ± 0.28, 5.65 ± 0.11 and 16.00 ± 0.16 respectively. Fortification of cereal with soybean and ginger increases protein, ash and fibre content in the cereal. Consequently, the carbohydrate and fat were reduced in the fortified samples.},
     year = {2017}
    }
    

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  • TY  - JOUR
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    AU  - Olusola Ladokun
    AU  - Sarah Oni
    AU  - Oluwatoyin Odegbile
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    DO  - 10.11648/j.ijnfs.20170605.13
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 199
    EP  - 202
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20170605.13
    AB  - Food fortification is the process of increasing the nutritional value of plant foods. In this study, fermented products from maize, millet and sorghum were fortified with soy bean and ginger. The samples were assessed for nutritional improvement using standard protocol. There were marked increase in the amount of ash, protein and crude fibre content but a decrease in carbohydrate content in all the fortified cereal samples. The ash, protein, crude fibre and carbohydrate content of the fortified samples were as follows: Maize (% dry weight; 9.46 ±0.93, 42.10 ±0.57, 4.95± 0.14 and 36.01 ± 0.04 respectively. Millet (% dry weight); 8.95 ± 5.16, 42.00 ± 0.28, 5.67 ± 0.11 and 16.00 ± 0.46 respectively and sorghum (% dry weight); 28.98 ± 5.16, 42.00 ± 0.28, 5.65 ± 0.11 and 16.00 ± 0.16 respectively. Fortification of cereal with soybean and ginger increases protein, ash and fibre content in the cereal. Consequently, the carbohydrate and fat were reduced in the fortified samples.
    VL  - 6
    IS  - 5
    ER  - 

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Author Information
  • Department of Biochemistry, Faculty of Sciences, Lead City University, Ibadan, Nigeria

  • Department of Biochemistry, Faculty of Sciences, Lead City University, Ibadan, Nigeria

  • Department of Biochemistry, Faculty of Sciences, Lead City University, Ibadan, Nigeria

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