Abstract

Amandou Ouattara, Gbocho Serge Elvis Ekissi*, Nestor Kouakou Kouassi, Didier Aristide Ikpe Kouamé and Denis Yao N’dri

ABSTRACT

Present study was conducted to investigate the effects of germination and fermentation on nutrient composition of two cereals (maize, millet) flours. Maize and millet grains were soaked in both tap and boiled waters respectively for 24h and 6h and germinated / fermented for 4 days. Native maize and millet flours were used as control. The samples were analyzed for biochemical properties using standard methods. Nutrient compositions of germinated and fermented cereals flours were dominantly increased when compared with the raw sample. Protein content of flours varied between 9.33±0.05% (RwMaF) and 15.83±0.02% (GMaF) for maize and 7.32±0.07% (RwMiF) to 12.15±0.41% (FMiF) for millet. Germination and fermentation lead to a decrease in reducing and total sugars. Ash content of germinated maize flour increase while that of fermented maize millet flours decreased. Fibers content of flours varied between 3.37±0.00% (RwMaF) and 5.45±0.92% (FMaF) for maize and 2.25±0.01% (RwMiF) to 4.43±0.26% (FMiF) for millet. Vitamin C content of maize and millet flours increased sharply after fermentation and germination. Germination greatly increased the tannin content from 219.52±4.37 to 315.21±4.23% (maize), 189.24±1.78 to 287.56±5.40% (millet), total polyphenols from 127.15±2.15 to 143.17±5.72% (maize), 190.17±6.21 to 275.15±8.74% (millet). Fermentation lowered contents of total polyphenols, tannins and flanoids in maize and millet flours. These two processing technologies (germination and fermentation) could be used to improve the nutritional properties of complementary foods for infants and young children.