Malomo, O., Oluwajoba, S.O., Adekoyeni, O.O., Alamu, A.E.,(2013). Investigation on the effect of Incorporating Germination in Processing of mixed Food. Journal of Food and Nutrition Engineering,(Scientific and Academic Publishing, U.S.A.), Vol. 3,(2),17
Abstract
The study was designed to investigate the effect of incorporating germination as a unit operation in the processing of a cereal/legume mixed food, based on maize (Zea-mays) and cowpea (Vigna unguiculata). The grains were germinated and processed separately with either drum-drying or freeze-drying and the dried materials were mixed in little ratio. Parameters studied included proximate chemical analysis, total amino-acid profile, fluoro-di-nitro-benze (FDNB)-available lysine, digestibility, essential amino acid index (EAAI), biological value, and trypsin inhibitory activity and oligosaccharide composition of the cowpea. The physical qualities measured involved determination of water hydration capacity and amylographic studies of the properties of the maize. Germination and processing had little or no effect on the chemical properties of maize, except on digestibility, which was improved on germination. With cowpea, on the other hand, the available (FDNB) lysine and digestibility were greatly improved. There were also increases in protein and essential amino-acid contents during sprouting and processing. The trypsin inhibitory activity and the oligosaccharides of cowpea were significantly reduced by germination and processing. The water capacity of the processed grains was also improved.
Keywords: Germination, Trypsin Inhibitor, FDNB-Available Lysine, Essential Amino Acids, Biological Value, Oligosaccharides, and Essential Amino Acid Index
Cite this paper: Malomo Olu , Oluwajoba S. O. , Adekoyemi O. O. , Alamu A. E. , Investigation on the Effect of Incorporating Germination in Processing of Mixed Food, International Journal of Food Science and Nutrition Engineering, Vol. 3 No. 2, 2013, pp. 17-20. doi: 10.5923/j.food.20130302.02.