Effects of processing method and blend on some physicochemical properties and digestibility of flours made from selected cereals and legumes
In the way to set up an appropriate weaning food, the effect of various treatments such as germination, fermentation and supplementation with legumes on millet flour quality was investigated. Untreated and treated
samples of flours were monitored for their nutritional properties and in vitro digestibility. Results showed an important effect of treatment on flour proximate composition and digestion. In fact, proteins, lipids, ash, minerals (Ca, Mg) contents and energy density were well-enhanced when millet flour was supplemented by soybean. Values were respectively 24.5%, 12.1%, 2.66%, 0.23 and 0.15 mg/100 g and 408,98 kcal/100 g. Values for the untreated flour were 9.63%, 3.6%, 2.5%, 0.067 and 0.093 mg/100 g and 403.98 kcal/100 g respectively for the same parameters. Total tocopherols with contents of 820.71 and 799.1 mg/kg were highest in germinated and soybean supplemented flours. But soybean supplemented flour had the lowest digestibility rate contrarily to the germinated one. However, this formulation appears as the best treatment for improving infant feeding.
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Key words: Composite flours, cowpeas, digestibility, fermentation, germination, millet flour, soybean.