Effect of sprouting on the nutrient and functional properties of Sorghum bicolor and Vigna subterranean flour blends for weaning formula

Abstract

This study focused on the effect of sprouting on the nutrient and functional properties of sorghum and Bambara nut flour blends for weaning formula. The sorghum and Bambara nut were sprouted separately for seven days and the sprouts were measured for nutrients, anti-nutrients and amino acid levels. Sprouting for 4 and 5 days optimized the nutrient contents of Bambara nut and sorghum respectively. The seeds of Bambara nut contained a higher concentration of all the amino acids except for isoleucine (3.60 g/100 g protein) and threonine (2.05 g/ 100 g protein). Sprouting significantly reduced the levels of oxalate and phytate by 38.78 % and 22.38 % respectively in Bambara nut and by 39.44 % and 19.23 % in Sorghum. Gelatinization temperature, bulk density and foam capacity were significantly lower in sprouted Bambara nut flour however, in sprouted sorghum flour, only gelatinization temperature and time differed significantly (p < 0.05) one from another. The formulation of 80 % Sorghum and 20 % Bambara nut flour had significantly lower gelatinization temperature (56.75 ± 0.10 C), swelling capacity (3.36 ± 0.08 %) and higher gelatinization time (13.76 ± 0.21 s). Formulation of 20 % Bambara inclusion enhanced the protein levels of the blend as such can be used as a supportive diet for growing children.