Janet Adeyinka Adebiyi

Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products

ABSTRACT With the prevalent food insecurity in Africa, there is a growing need to utilize the available crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in this role, relative to its abundance in the continent and good nutritional composition. For ages, fermentation and malting have been traditionally used to transform millet into variety of produce. A paradigm shift has however occurred over the years, giving birth to new commercially available products. This review thus appraises and gives an overview of traditional and modern fermented and malted products. Although, millet has been diversified to several products, its major food uses are still restrained to traditional consumers and largely remains underutilized. Considering the potential embedded in this grain, it is important to explore this crop through the application of appropriate modern fermentation and malting technologies. This will ensure the availability of ready to eat (RTE) and ready to use (RTU) food products and to a large extent address the incessant food security challenges plaguing Africa.

Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour

The effects of fermentation and malting on the proximate composition, mineral content, amino acids and total phenolic content of pearl millet flour and biscuits were studied. Consumer tests of the biscuits samples were also done using two sets of panelists. The results showed that fermentation and malting improved the crude fiber, crude protein, carbohydrate and energy values of the pearl millet flour. For the biscuit samples, the fermented and malted biscuits had higher moisture, crude protein, crude fiber and energy value with lower fat and ash content as compared to the biscuits obtained from native flour. Fermentation and malting were further observed to increase majority of the essential and non-essential amino acids. Consumer tests among the different set of panelists showed differences in the loading patterns as observed through principal component analysis. In conclusion, this study shows that fermentation and malting improves nutritional, health composition of pearl millet flour as well as the sensorial acceptability of subsequent biscuits.

Advances in Fermentation Technology for Novel Food Products

The relevance of fermentation as an important and key aspect of food processing cannot be overemphasized, as it enhances beneficial composition and ensures safety. Fermentation technologies have constantly evolved with advances effectively dealing with the challenges associated with the traditional food fermentation process. Over the years, concerted efforts, intensive scientific research and the advent of modern sophisticated equipment have addressed these challenges and progressed to new approaches for fermentation of foods, subsequently leading to the delivery of novel food products. These advancements are further fueled by competitiveness among industry players based on innovativeness, cost-cutting measures, profit and the understandable desire for process improvement, better yields and quality products. This chapter covers significant advancement and technological applications that can improve food fermentation processes that are applicable for the delivery of better, safer and cost-effective food products.

Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

Abstract The quest for high‐quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined. Results obtained showed that most of the parameters were majorly influenced by steeping and drying duration. Steeping duration significantly (p < .05) increased the moisture, protein, and ash content of the sorghum with a corresponding decrease in pH values. The obtained experimental and predicted values of the investigated parameters were similar, with statistical indices indicating the relative validity of the generated models [absolute average deviation (AAD between 0 and 0.20), bias factor (B f, 1–1.02), and accuracy factor (A f, 1–1.21)]. The varying values of the parameters obtained indicates the potential use of the sorghum starches as thickeners, starch substitutes, and for other desired roles in food processing.