Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel.
作者： A.I. Sanni , M. Asiedu , G.S. Ayernor
关键词: Chemical composition 、 Fortification 、 Food science 、 Poaceae 、 Sorghum 、 Lysine 、 Germination 、 Amino acid 、 Fermentation 、 Biology 、 Agronomy
摘要: The effect of germination, cowpea fortification and fermentation on the chemical amino acid composition ogi-baba, a Nigerian fermented sorghum gruel was investigated. lowest protein value 1.4% obtained in traditionally prepared sample, while samples from germinated, fortified had 13%. ash ranged 0.9% to above 2%, fat range 1.2% 2.8%. Generally, fortification, addition improved ogi-baba relative control sample. There improvement profile all compared unprocessed grains. Lysine, limiting sorghum, increased more than 50% ogi-baba. However, using germinated without cowpeas lower lysine content.
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