Chemical composition of 'Akara' (fried groundbean paste) developed from fermented and germinated groundbean (Kerstingiella georcarpa) and maize (Zea mays) blends

  • N J Chikwendu
Keywords: fermentation, germination, blends, ‘akara', nutrient


The chemical composition of ‘akara' based on untreated, fermented and germinated groundbean (GB) and maize (M) flour blends were investigated. The GB and M were germinated for 48h and 72h, respectively. The chemical content of the untreated and treated (fermented and germinated) flours were analysed using standard assay techniques. These flours were blended in a ratio of 70:30 (GB:M) on protein basis and used to prepare ‘akara' balls. Cowpea and unblended groundbean ‘akara' balls served as controls. The protein content of the controls (BEK and GBK) were higher than those of the other blends. However, the GBK protein value (22.02%) was significantly higher than that of BEK (control) as well as the other blends (13.89 to 17.55%).The ash values for the products were similar except that of germinated GB and M ‘akara' (1.11%). The other blends and their controls had lower fat against the high value for the germinated (GB) and (M) blend (20.20%). Fermented GB/M ‘akara' had higher carbohydrate (70.26%) than others. The iron for the control (BEK) (24.64mg) was different from those of the GB alone and its blend ‘akara' (p < 0.05). The germinated GB/M ‘akara' had higher zinc, calcium, magnesium and iodine (7.7, 24, 68.19 and 2.2mg, respectively) than the other products (p < 0.05). On other hand, the copper of untreated GB ‘akara' (0.77mg) was higher than those of controls and other blend. The untreated GB/M had least tannin, phytate and cyanide against high levels for the controls (BEK and GBK) and had similar oxalate (p > 0.05). As judged by the result unsupplemented GB ‘akara' (GBK) or its blends could be promising snacks that would contribute nutrients in school and some home meals.

Keywords: fermentation, germination, blends, ‘akara', nutrient

Agro-Science Vol. 6 (1) 2007: pp. 56-62

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eISSN: 1119-7455