Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Gauteng, South Africa.
Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Gauteng, South Africa; Department of Food Science and Technology, College of Food Sciences and Human Ecology, Federal University of Agriculture Abeokuta, P. O. Box 54, Alabata, Ogun State, Nigeria.
Food Chem. 2017 Oct 1;232:210-217. doi: 10.1016/j.foodchem.2017.04.020. Epub 2017 Apr 5.
The effects of fermentation and malting on the proximate composition, mineral content, amino acids and total phenolic content of pearl millet flour and biscuits were studied. Consumer tests of the biscuits samples were also done using two sets of panelists. The results showed that fermentation and malting improved the crude fiber, crude protein, carbohydrate and energy values of the pearl millet flour. For the biscuit samples, the fermented and malted biscuits had higher moisture, crude protein, crude fiber and energy value with lower fat and ash content as compared to the biscuits obtained from native flour. Fermentation and malting were further observed to increase majority of the essential and non-essential amino acids. Consumer tests among the different set of panelists showed differences in the loading patterns as observed through principal component analysis. In conclusion, this study shows that fermentation and malting improves nutritional, health composition of pearl millet flour as well as the sensorial acceptability of subsequent biscuits.
研究了发酵和制麦芽对珍珠 millet 粉和饼干的近似成分、矿物质含量、氨基酸和总酚含量的影响。还使用两组品尝小组成员对饼干样品进行了消费者测试。结果表明，发酵和制麦芽提高了珍珠 millet 粉的粗纤维、粗蛋白、碳水化合物和能量值。对于饼干样品，与从天然面粉获得的饼干相比，发酵和制麦芽的饼干具有更高的水分、粗蛋白、粗纤维和能量值，而脂肪和灰分含量更低。发酵和制麦芽还观察到增加了大多数必需和非必需氨基酸。不同品尝小组成员的消费者测试通过主成分分析观察到加载模式的差异。总之，这项研究表明，发酵和制麦芽提高了珍珠 millet 粉的营养、健康成分以及后续饼干的感官可接受性。
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