Optimum Fermentation Period for Micronutrients Content of Cereal Based Complementary Food

Abstract

Effects of fermentation on micronutrient s content of formulated complementary food were investigated. Paddy and parboiled rice, soybean and crayfish were obtained from the open market in Jos. The paddy rice was malted for 72 h. The foodstuffs were processed into flours. Parboiled rice and dehulled soybean mix was formulated in a standard ratio 70:30 g. A modified standard formulation of parboiled rice, dehulled soybean, malted rice and crayfish mix in the ratio of 65:25:5:5 g was prepared. From the formulation, fermentation of different blends at varying periods was carried out for 24, 48, 72, 96, and 120 h. The unfermented, standard and modified standard (PR:DSBo and PR:DSB:MR :CFo) blends were the 72 controls. The macro elements (calcium, phosphorous, magnesium and lead) and the micronutrients (iron, iodine, selenium, copper, zinc molybdenum, manganese, vitamins A, B B , C and niacin) were determined 1, 2 by chemical analysis. The crayfish provided most of the macro elements and micro nutrients. The unfermented (standard and modified standard) blends had lower mineral values than the fermented blends except the PR:DSB:MR :CF and PR:DSB:MR :CF blends fermented for 96 and 120 h. All the fermented 72 96 72 120 blends had higher vitamin values than the two unfermented control (standard and modified standard) blends. The increase in most of the minerals showed the optimum time of 72 h for the microflora activity. These results suggested seventy-two (72) hours as the optimum fermentation period that enhanced the micronutrients.