Abstract
Studies were conducted into the effects of indigenous fermentation and soy fortification on the protein quality and carbohydrate digestibility of a traditional Ghanaian corn meal. Fermentation significantly ( P < 0.05) improved protein quality as determined by a protein digestibility corrected amino acid score method and 2,4-dinitrofluorobenzene (DNFB)-available lysine of the corn meal cooked into a native Ghanaian weaning porridge. Addition of defatted soybean flour to the meal significantly ( P < 0.05) improved protein quality and DNFB-available lysine. Indigenous fermentation also caused an increase in the in vitro carbohydrate digestibility of the non-fortified corn meal.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
