Effect of Fermentation and Sprouting on the Proximate Composition, Anti-nutritional Properties, Minerals Content and Bioavailability of Breakfast Meal Composite from Yellow Maize, Black Kidney Beans, and Date Flours
Konsum linda Kemjie *
Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria.
Dinnah Ahure
Department of Food Science and Technology, University of Mkar, Gboko, Benue State, Nigeria.
Julius Amove
Department of Food Science and Technology, University of Mkar, Gboko, Benue State, Nigeria and Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Background: Breakfast plays an important role in maintaining metabolic balance and providing essential nutrients for daily activities. However, cereal-based breakfast foods, particularly those derived from maize, are often nutritionally limited because of their relatively low protein quality and anti-nutritional factors, which may reduce nutrient bioavailability and absorption.
Objective: This study evaluated the effects of fermentation and sprouting on the quality attributes of a composite breakfast meal formulated from yellow maize, black kidney beans and date fruit.
Methods: Yellow maize grains were subjected to 72 h fermentation and germination/fermentation treatments. Black kidney beans were processed as sprouted or non-sprouted before incorporation into composite flours. Date fruit flour was prepared by drying and milling. Five breakfast meal formulations were developed through material balancing, targeting 16% protein/100 g: FM (fermented maize control), FMSBD (fermented maize + sprouted beans + date), FMNSBD (fermented maize + non-sprouted beans + date), GFMSBD (germinated/fermented maize + sprouted beans + date) and GFMNSBD (germinated/fermented maize + non-sprouted beans + date). Proximate composition, anti-nutritional factors (phytate, oxalate, saponin and tannin), mineral content (calcium, sodium, magnesium, potassium, iron, phosphorus and zinc), and mineral-to-mineral and mineral-to-anti-nutrient ratios were determined using standard analytical methods.
Results: Fermentation reduced pH from 6.57 to 3.99 over 96 h, with a corresponding increase in titratable acidity. Proximate analysis showed significant (p < 0.05) improvements in composite samples: crude protein increased from 10.13% (FM) to 35.74% (FMSBD), crude fibre from 4.03% to 6.62%, fat from 4.11% to 10.18% and ash from 1.17% to 5.21%. Anti-nutritional factors were significantly reduced by sprouting and fermentation, with values within permissible limits (phytate: 4.99-12.14 mg/100 g; oxalate: 0.72-4.24 mg/100 g; tannin: 3.06-6.32 mg/100 g; saponin: 0.34-16.17 mg/100 g). Mineral content increased substantially in composite samples, with GFMSBD recording the highest values for calcium (48.37 mg/100 g), magnesium (183.64 mg/100 g), potassium (771.92 mg/100 g), iron (6.82 mg/100 g) and zinc (3.97 mg/100 g). Mineral-to-anti-nutrient ratios indicated favourable bioavailability, with phytate:calcium ratios below the critical threshold (0.20-0.23) in sprouted formulations.
Conclusion: Fermentation and sprouting improved the nutritional quality, mineral profile and anti-nutrient reduction of the breakfast meal composite. The GFMSBD formulation (germinated/fermented maize with sprouted black kidney beans and date fruit) consistently exhibited the highest mineral values and favourable bioavailability indices. The developed flour composite has potential as a functional food for improving protein-energy intake and dietary diversity, particularly in developing regions where cereal-based diets predominate.
Keywords: Composite flour, fermentation, sprouting, nutritional quality, anti-nutrients properties