ANALYSIS ON FERMENTATION IMPACT ON BLENDED PEARL MILLET AND ACHA FLOURS
Abstract:
This study aimed to investigate the impact of spontaneous fermentation on the proximate composition, physicochemical attributes, and microbial characteristics of blended sprouted millet-acha grains, with the goal of creating fermented flour blends suitable for traditional beverages. Pearl millet and acha grains underwent sprouting, milling, and were combined in various ratios. These blends were mixed with water, fermented for 72 hours, and subsequently dried in an air-oven. Proximate composition, pH, titratable acidity, and microbial profiles were assessed using appropriate analytical methods.
The moisture content ranged from 5.60% to 5.94% for unfermented blends and from 10.44% to 13.33% for fermented blends. As the proportion of pearl millet increased, there was a significant decrease (p ≤ 0.05) in crude fat, ash, fiber, and protein content, while carbohydrate content increased. Fermentation significantly reduced (p ≤ 0.05) the fat, fiber, and carbohydrate content of the flour blends, whereas ash and protein content increased significantly (p ≤ 0.05) with fermentation. pH values decreased during fermentation, accompanied by a simultaneous increase in titratable acidity.
Thirteen bacterial strains were isolated during fermentation, including Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus leichmonnii, Lactobacillus cellobiosus, Lactobacillus casei, Pediococcus sp., Streptococcus thermophilus, Micrococcus luteus, Bacillus subtillis, Pseudomonas aeruginosa, Staphylococcus aureus, and Proteus vulgaris.
This research demonstrates the potential of fermentation to enhance the protein and mineral content of pearl millet-acha flour blends, making them suitable for beverage preparation in traditional contexts.
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