ABSTRACT

The study determined the effect of fermentation on. chemical and nutritive value of millet a baobah. These foods were purchased from a local market in Badeggi, Niger state, Nigeria. The millet and baobab were cleaned and fermented for 24 — 120h by inherent mieroflora conLe of the foods. After fermentation, the samples were separately dried and milled into flne i1urs. The P' and titratable acidity, proximate, mineral and antinutriejits of both u.nfermented and fermented samples were determined using siandard assay techniques. The flours were blended to composite. Cakes, Uiseuits and porridges were produced from the composite. The organoleptic attributes of these products were evaluated. Twenty male adult rats (100 — 150g) were ailoLted to four groups of five rats each, housed in individual metabolism cages and fed diet and water ad libitum. These diets provided l.6gN/100g diet daily for the entire 12 — day balance study. The diets, faeces and urine of the groups of rats were analysed using stanuard assay echntques. The 48h fermented millet flour had the highest protein (12.25%). Fermentation decreased fat and carbohydrate in babab. It decreased protein and fat in millet beyond 48h and increased carbohydrate. Fermentation increased iron and iodine concentrations of both millet and bobab flours. The products (cakes and biscuits) based on the composite flours had high protein, energy, iron and iodine. The products had moderate acceptability. This was because the judges were not familiar with tie composite and their prcducts. The group of rats fed unsupplemented diet (control) had lower food and nitrogen (N) intake, digested and retained (N), biological value (BV) and net protein utilization (NPU). The group of rats fed the unsupplemented diet had lower iron (3.55mg) and zinc (3.63mg) intake. The group of rats fed millet supplemented with baobab had higher zinc intake as against that of the control (3.63 Vs 3.87 for group B, C (4.63) and D (4.41mg). As judged by the results, the fermented millet! baobab blends and products had better food potentials than the unsupplemented flour and products.