CO-FERMENTATION EFFECTS ON NUTRITIONAL PROFILE AND COOKIE PREFERENCE IN SORGHUM-SOYBEAN BLENDS
Abstract:
This research investigated the impact of co-fermentation on the nutritional profile, reduction of anti-nutritional factors, and consumer acceptance of cookies made from blended flours of fermented sorghum (Sorghum bicolor) and soybeans (Glycine max). White sorghum and yellow soybeans were separately subjected to a 24-hour, 48-hour, and 72-hour fermentation process at 27 ± 2°C, with a control group kept for 0 hours. After fermentation, the sorghum and soybeans were dried, milled, and sieved before being utilized in cookie production. The cookies from various flour blends were assessed for their nutritional content (proximate and vitamin analysis), anti-nutritional factors (phytate, tannin, and trypsin inhibitor activity), and sensory properties. The results revealed that the moisture content of the cookies ranged from 8.34 ± 0.16% to 10.59 ± 0.22% for 0 hours, 10.21 ± 0.21% to 10.46 ± 0.22% for 24 hours, 10.13 ± 0.21% to 10.28 ± 0.21% for 48 hours, and 9.41 ± 0.19% to 10.28 ± 0.21% for 72 hours. Protein content varied from 10.98 ± 0.26% to 18.72 ± 0.32% for 0 hours, 11.26 ± 0.26% to 20.42 ± 0.32% for 24 hours, 12.01 ± 0.26% to 21.48 ± 0.32% for 48 hours, and 12.41 ± 0.26% to 21.49 ± 0.32% for 72 hours. Fat content ranged from 9.73 ± 0.21% to 11.51 ± 0.24% for 0 hours, 8.84 ± 0.16% to 11.42 ± 0.24% for 24 hours, 8.69 ± 0.16% to 10.56 ± 0.22% for 48 hours, and 8.31 ± 0.16% to 10.11 ± 0.22% for 72 hours. In summary, the fermentation process led to the breakdown and reduction of anti-nutritional factors in sorghum and soybeans, resulting in improved nutritional content in cookies, including increased protein and vitamin levels. Consequently, cookies made from fermented sorghum and soybean flours could offer a solution to combat protein-energy malnutrition in developing nations.
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