Improving The Quality And Nutritional Status Of Maize Fermented Meal By Fortification With Bambara Nut

摘要: Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara groundnut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels. The effect based traditional foods with legume protein, nut at 0%. 10% 20% replacement levels, on rate fermentation product quality investigated. Sensory characteristics, amino acid pattern, proximate composition (moisture, fat, ash) pH, titratable acidity theological properties (pasting temperature, peak viscosity, viscosity 95°C hold 50°C) used as indices quality. results obtained showed that Bambara addition caused only minimal changes in exception protein content which increased remarkably from 10.1% 16.4% 16.2% respectively boiled fortified raw dough. pH decreased concomitant increase moisture, ash increasing addition. A significant improvement was also achieved lysine tryptophan pattern compared unfortified. However, boiling 20mins before incorporation into milling imparted a desirable flavour. This most bambarafortified high has been suggested involve whole soaked improved sensory enhanced nutritive valve optimal functional properties. Little no pasting characteristic occurred sample containing nut. Organoleptic evaluation revealed well accepted. Based findings study, application suggests viable option promoting nutritional African maize-based acceptable rheological cooking qualities.