Effect of fermentation on physicochemical and antinutritional factors of complementary foods from millet, sorghum, pumpkin and amaranth seed flours

In this study, effect of natural fermentation using different fermentation time (0-36 h) on
physicochemical and functional properties as well as antinutritional factors on complementary
foods formulated from pumpkin seeds, amaranth, finger millet and sorghum grains was
investigated. High protein content above WHO/FAO recommended levels for weaning foods
was observed in sorghum-pumpkin (SP) (24.5%), millet-pumpkin (MP) (23.6%), Sorghum
amaranth-pumpkin (SAP) (22.8%) and millet-amaranth-pumpkin (MAP) (17.6%), which
varied with fermentation time ranging from 0 - 36 h. Results on protein digestibility, showed
that MAP had the highest value of 92.8% followed by MP (92.3%), SP (86.9%), SAP (78.7%),
(SA) (88.2%) and (MA) (79.0%); while fermented SP for 36 h registered the highest starch
digestibility of 77.7%, followed by SAP (74.8%), SA (74.6%), MAP (70.1%) and MA (69.3%).
Total polyphenols, tannins and phytates decreased after fermentation. Functional properties
such as Water Absorption Index (WAI), Water Solubility Index (WSI), Oil Absorption Capacity
(OAC), Bulk Density (BD) and Least Gelation Concentration (LGC) were within the acceptable
ranges for complementary foods with WSI showing an increase after fermentation while WAI
and OAC decreased and LGC observed at 20% flour concentration after fermentation. These
results showed that pumpkin seed, amaranth, finger millet and sorghum flours, in their blended
form have potential to formulate a complementary food with high protein content and reduced
antinutritional factors. In this way, utilization of cereals not commonly used for complementary
foods, pseudo cereals and oil seeds in infant foods can be enhanced to address nutritional
related cases especially in developing countries