Effect of fermentation, malted flour treatment and drum drying on nutritional quality of uji
View/ Open
Date
1992Author
S K, Mbugua
R. A, Ahrens
H.N, Kigutha
V, Subramanian
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
Uji, a popular thin porridge in Kenya was made from sorghum flour. The uji was then either diluted ( 5-fold with water and boiled, or directly drum dried for rat studies and analysis. Uji was also prepared by using a mixture of malted finger millet flour, and sorghum flour-water slurry. The Uii was diluted 4-fold with water and boiled or directly drum dried for rat studies and analysis. Experiments involving combinations of fermentation, malt treatment, boiling and drum drying on tannin levels were also erformed. Fermentation and drum drying decreased the extractable tannins. Addition of malted flour decreased the extractable tannins much more than by fermentation and drum drying. Fermen¬tation improved in vitro protein digestibility (IVPD) considerably. Addition of malted flour reduced IVPD as compared to control. Neither fermentation nor malted flour treatment adversely affected the amino acid profile of uji.
KEY WORDS: Uji fermentation, malted flour, drum drying, tannin, in vitro protein digestibility
Citation
Ecology of Food and Nutrition. Vol. 28. pp. 271-277Publisher
Department of Food Technology and Nutrition, University of Nairobi, Kabete, Kenya College of Human Ecology, University of Maryland, College Park, M.D. 20742, US.A Dept. Home Economics, Egerton University, PO. Box 536, Njoro, Kenya 'International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, Andhra Praddesh 502 324, India