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VOL. 13, ISSUE 2 (2026)
Maize and groundnut cake based formulated foods products: Influenced of fermentation and malting on nutritional and microbial properties
Authors
Dinnah Ahure, Vachefon Heuvey Forwoukeh, Julius Amove, B M IORLIAM
Abstract
Maize grains were divided
into four treatment groups, namely: malted-fermented maize (MFM), malted
non-fermented maize (MNFM), non-malted fermented maize (NMFM) and non-malted
non-fermented maize (NMNFM). Maize and Groundnut cake based products (MFMG, MNFMG,
NMFMG and NMNFMG) from all four maize grains were formulated. Germination
(Malting) and fermentation were investigated as methods of improving the
nutritional and functional properties of the formulations. Inocula recycling
(use of 50% fermenting mixture as starter) was done. The essential amino acid
composition ranged from 340.00 mg/16gN (NMNFMG) to 360.06 mg/16gN (MFMG) for
isoleucine and 7.38.01 mg/16gN (NMNFMG) to 806.06 mg/16gN (MFMG) for leucine.
Most of the essential amino acid contents of non-fermented / non malted weaning
food was significantly (p<0.05) less than the corresponding fermented and/or
malted samples. A greater proportion of the essential amino acids in fermented
and/or malted samples shown higher amino acid score and were reported above 100
while NMNFMG showed amino acids score below100 in some essential amino acids.
Amino acid score above 100 indicates high availability of amino acids.
Fermentation resulted in a significant (p<0.05) increase in the microbial
load with total aerobic counts ranging from1.5x104 CFU/g in NMNFMG
to 1.0x1010 CFU/g in MFMG. The results of the microbial quality test
of the complementary foods were within acceptable limits (Commission for
microbiological specification for foods limit) and therefore, the product is
microbiologically safe. Sensory scores for flavor ranged from 3.09 out
of 7 (fair) for MFMG to 6.13 (like very much) for Nutrend. The MNFMG was
characterized as having a sweet taste while the MFMG and NMFMG were
characterized as having fairly sour taste. The appearance score of 5.04 for
MNFMG was significantly (p<0.05) higher compared with the other test
products. The product made from Nutrend had the highest score of 6.20 (like
very much) while MGFMR had a value of 3.09 (neither like nor dislike) for overall
acceptability. Germination and/or fermentation of maize with added groundnut
cake have been used to formulate acceptable products which could be used as a
weaning food. The addition of groundnut cake implies that the final products
have potential for improved protein quality beneficial to its consumers.
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Pages:254-259
How to cite this article:
Dinnah Ahure, Vachefon Heuvey Forwoukeh, Julius Amove, B M IORLIAM "Maize and groundnut cake based formulated foods products: Influenced of fermentation and malting on nutritional and microbial properties". International Journal of Multidisciplinary Research and Development, Vol 13, Issue 2, 2026, Pages 254-259
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