Popcorn and groundnut composite flours were fermented using pure strains of Rhizopus nigricans and Saccharomyces cerevisiae by solid substrate fermentation method. There was decrease in pH with increase in total titrable acidity in all the samples. The result of the proximate analysis revealed that there was an increase in protein content in the fermented sample with10.0g groundnut flour + 10.0g popcorn flour having the highest protein content (27.89%) compared to the unfermented samples (7.49 and 24.69%) respectively. There was increase in fat and crude fibre contents and decrease in carbohydrate and ash contents of the fermented samples. The effect of fermentation on the antinutritional content showed that there was a decrease in the content of phytic acid,oxalate and tannin.
Keywords: Popcorn flour, groundnut flour, fermentation, physiochemical properties and antinutrient
Nig J. Biotech. Vol. 23 (2011) 35 - 39