Abstract
The study was carried to process, produce, and evaluate nutritional contents of traditional couscous from sprouted wheat (Triticum aestivum), fortified with Soya bean (Glycine max) and Pumpkin (Cucurbita pepo) seeds. The composite couscous blends were traditionally produced and compared with commercial couscous. The sprouted wheat couscous blends were blended in different ratios, they include; unprocessed (Raw wheat, 100), blend 1 (sprouted wheat mixed with soya bean and pumpkin seeds, 70:20:10), blend 2 (sprouted wheat mixed with soya bean, 60:40) and blend 3 (sprouted wheat mixed with pumpkin seeds, 60:40). Traditional wheat couscous blends were fed to experimental albino rats of wister strain weighing between (35 g and 45 g) for a period of 28 days. The nutritional and physiochemical analysis were determined using standard laboratory methods. The Statistical Package for Social Sciences (SPSS), version 20.0 was used to analyze the data collected which were expressed as means ± SE. One way analysis of variance (ANOVA) and Duncan’s multiple range tests were used to compare the means obtained after each experiment. Differences were considered significant at p < 0.05. Processing (Sprouting) decreases the levels of anti-nutrients, mineral elements and vitamins. Supplementation with soya bean and pumpkin seeds increased the nutritional composition of the sprouted wheat couscous blends. Results of chemical composition showed that blend 2, recorded high protein (29.95%), fat (8.95%) and low carbohydrate content (49.56%), followed by blend 1 and then blend 3, while commercial couscous crude protein, fat and carbohydrate were 12.53%, 1.42% and 75.10% respectively. There was improved level of in vitro protein digestibility at 1 hour (76.64% to 98.59%) and at 6 hours (96.80% to 99.33%). Results of in vivo studies showed that raw wheat couscous recorded protein quality when compared with spouted wheat couscous blends produced. The biological values of the composite couscous blends range from 95.04% to 95.73% and blend 2, recorded high net protein utilization (98.57%). In terms of sensory evaluation using hedonic method, blend 2 was most acceptable and differ significantly (p < 0.05) with other sprouted wheat couscous blends and commercial couscous. The cost of producing sprouted wheat couscous blends is cheaper than the commercial couscous. The study has therefore, revealed that with proper selection of locally available cereal, it is possible to produce nutritious complementary couscous blends that would be acceptable and nutritionally adequate to meet up the nutritional requirement for both children and adults. It also compares favourably with the commercial couscous in terms of nutrient contents.
Highlights
Couscous is defined as a grits form of either Triticum aestivum L., Pennisetum glaucum L. (Millet), Sorghum bicolorL.moench (Sorghum) or Zea mays L. (Maize), it usually comes in coarse form which is steam cooked and eaten as a full meal
This study has shown that complementary couscous of acceptable quality can be produced from composites grits of wheat, soya bean and pumpkin seeds
Sprouting significantly reduced the levels of antinutrients, mineral elements and vitamins while supplementation of mono cereals with soya bean and pumpkin seeds have improved the nutritional value of the sprouted couscous blends produced traditionally
Summary
Couscous is defined as a grits form of either Triticum aestivum L. (wheat), Pennisetum glaucum L. (Millet), Sorghum bicolorL.moench (Sorghum) or Zea mays L. (Maize), it usually comes in coarse form which is steam cooked and eaten as a full meal. Fortification of couscous with Glycine max (Soya beans) and Cucurbita Pepo seeds (Pumpkin seeds) will further supplement the deficient nutrients that were lost in the process of production. Wheat contributes more calories than any other cereal crops (Adom & Liu, 2002; Shewry, 2009) It is nutritious, easy for transportation and storage, and can be processed into different types of food products. Soya bean is known as the “Golden bean” or “the super legume” of the twentieth century It represents an excellent source of unsaturated fatty acids, high quality proteins and fibers. Cooked soya bean are rich in Iron, Phosphorus, Magnesium, vitamin B2 (Riboflavin) and Folate It is one of the best vegetarian sources of total protein containing all essential amino acids required in the human diets. Produce traditional couscous from sprouted mono cereals fortified with soya bean and pumpkin seeds.
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