Proximate composition, functional and pasting characteristics of malted-fermented sorghum and soybean flour blends

Esther Foluso Iwayemi^*, Abiodun Victor Ikujenlola

Obafemi Awolowo University, Department of Food Science and Technology Department, Ile-Ife, Nigeria

ARTICLE INFO	ABSTRACT
TYPE: Original scientific paper https://doi.org/10.17508/CJFST.2025.17.1.05 PDF	This study aimed to produce nutrient-rich complementary flours with low bulk density and viscosity from sorghum and soybean using malting and fermentation. Eight samples were prepared: four sorghum flours (unmalted, malted, fermented, and malted-fermented) and four soybean flours (unmalted, malted, fermented, and malted-fermented). The sorghum and soybean flours were then blended in a 70:30 ratio. The results demonstrated that malting, fermentation, and the combination of these processes reduced the bulk density (0.60-0.77 g/mL) of the flour samples. The peak viscosity of the samples ranged from 18.31 to 98.50 RVU; malting reduced the peak viscosity of the flours while fermentation and the combination of the two processes increased it. Protein (6.24 to 16.22%), total ash (1.07 to 5.34%), crude fat (3.07 to 11.20%), and energy value (377.77 to 405.96 kcal/100 g) increased with malting and the addition of soybean flour. The study concluded that using malted-fermented sorghum and soybean in complementary food formulations could alleviate protein and energy malnutrition, thereby reducing the infant mortality rate.
*CORRESPONDENCE Esther Foluso Iwayemi eluwolefoluso@gmail.com
ARTICLE HISTORY Received: October 30, 2024 Accepted: January 7, 2025
CITATION Iwayemi EF, Ikujenlola AV. Proximate composition, functional and pasting characteristics of malted-fermented sorghum and soybean flour blends. Croatian Journal of Food Science and Technology (2025) 17 (1) 63-80
COPYRIGHT: © 2024 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).
	KEYWORDS fermentation; malting; malnutrition; sorghum; soybean
	KEY CONTRIBUTION The research indicates that the integration of malting and fermentation processes substantially enhances the nutritional profile of flours derived from sorghum and soybean, augmenting protein and fat levels. The study shows that malting and fermentation greatly reduce bulk density and viscosity. This makes the flour better for supporting newborn foods and lessens the safety concerns that come with high-viscosity diets. The results show that fermentation and malting increase the bioavailability of protein and fat, which are essential for baby’s growth and development. The research presents an innovative method for developing complementary foods using a combination of malted and fermented sorghum and soybean flours, potentially establishing a framework for future investigations and applications in addressing malnutrition. The research aids in mitigating protein and energy malnutrition in babies in Nigeria and comparable settings, potentially decreasing infant death rates associated with malnutrition-related complications.