Influence of Bioprocessing Methods on 'China Rice' (Gawal R1), and Soyabean Supplementation on the Quality of Complementary Food

Authors: Bristone C* , Lawan HK , Badau MH and Maina LD

DOI: 10.23880/fsnt-16000364

Volume 10, Issue 2

Abstract

The study investigated the influence of malting, solid-state fermentation of "China rice" (GAWAL R1), and soybean supplementation on the proximate, mineral, and amino acid composition, as well as the acceptability of the complementary foods. Paddy was malted, milled, and a portion of the flour was fermented. Similarly, soybeans were processed into flour. A 2 x 2 x 2 factorial design was used, comprising non-complemented rice flour and complemented rice flour with processed soybean (4 samples each). The proximate, mineral, and amino acid composition, as well as the sensory qualities of the samples, were determined. The moisture, protein, ash, fibre, and carbohydrate contents of complementary foods varied significantly (p < 0.05). The addition of soybean appreciably (p < 0.05) enhanced the mineral content of the complementary food. Germination of rice did not affect the taste of the complementary foods, but fermentation and the combination of fermentation and malting did significantly (p < 0.05). The combination of germination and solid-state fermentation did not affect leucine, lysine, isoleucine, valine, tryptophan, methionine + cysteine, threonine, histidine, but reduced phenylalanine + tyrosine. However, most of the essential amino acids were within recommended levels.

Keywords: China Rice; Fermentation; Malting, Germination; Nutrients; Amino Acids

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