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.
| Published in | International Journal of Nutrition and Food Sciences (Volume 6, Issue 5) |
| DOI | 10.11648/j.ijnfs.20170605.13 |
| Page(s) | 199-202 |
| Creative Commons |
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), 2017. Published by Science Publishing Group |
Fortification, Cereal, Soy Bean, Ginger
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APA Style
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
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
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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Download@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://article.sciencepublishinggroup.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}
}
TY - JOUR T1 - Preliminary Study on Bio Fortification of Fermented Cereals AU - Olusola Ladokun AU - Sarah Oni AU - Oluwatoyin Odegbile Y1 - 2017/08/17 PY - 2017 N1 - https://doi.org/10.11648/j.ijnfs.20170605.13 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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