Proximate composition and antinutrient content of pumpkin (<i>Cucurbita pepo</i>) and sorghum (<i>Sorghum bicolor</i>) flour blends fermented with <i>Lactobacillus plantarum</i>, <i>Aspergillus niger</i> and <i>Bacillus subtilis</i>

Abstract

This study investigated proximate composition, antinutritional contents and physicochemical properties of pumpkin (Cucurbita pepo) and sorghum (Sorghum bicolor) flour blends fermented with pure strains of Lactobacillus plantarum, Aspergillus niger and Bacillus subtilis. Proximate composition, hydrogen cyanide and oxalate and phenol contents were determined. pH and titratable acidity were also determined. A significant increase (p < 0.05) was observed in the ash, protein and fat contents of the fermented samples especially in the sample fermented with Aspergillus niger (6.01%, 21.51% and 21.05%) compared to the unfermented  ample (4.01%,10.82% and 3.57%). Significant reductions were observed in carbohydrate content after fermentation. Fermentation process caused a significant decrease (p < 0.05) in the hydrogen cyanide, oxalate and phenol contents of the pumpkin-sorghum flour blends. The changes observed in the fermented flour blends agreed with significant decreases recorded for pH and increases in titratable acidity. Fermentation improves the nutritional composition of pumpkin-sorghum flour blends for possible use as complementary foods for infants.

Keywords: Pumpkin-sorghum flour blends, fermentation, physico- chemical, anti-nutrient