Abstract
The effect of fermentation followed by cooking of pearl millet flour (PMF) supplemented with defatted Moringa flour (DMF) or defatted fenugreek flour (DFF) on chemical composition and total energy was investigated. Defatted freeze-dried seeds powder of Moringa or fenugreek was added at different levels (5, 10 and 15%) to PMF using Pearson square. PMF, DMF and DFF had varying chemical compositions and total energy with DMF exhibiting significantly (p<0.05) higher crude protein (CP) and total energy contents than PMF and DFF. The dry matter (DM), ash, CP and crude fiber contents were significantly (p<0.05) increased after supplementation with DMF but the total energy content was decreased. However, supplementation with DFF significantly (p<0.05) increased the chemical compositions and total energy except crude fiber and carbohydrate. The chemical compositions and total energy varied among the different levels of supplementation. Fermentation of both raw and DMF supplemented millet dough significantly (p<0.05) increased the CP and oil contents. However the CP and carbohydrate content were significantly (p<0.05) increased after fermentation of DFF supplemented millet dough with highest values obtained after 16 h fermentation. Cooking of raw millet dough and DMF and DFF supplemented dough improved the ash, CP and crude fiber contents while other chemical compositions and total energy content fluctuates. Fermentation followed by cooking of PMF supplemented with DFF and DMF improved the chemical compositions while the total energy content was not significantly affected. on the antioxidant compounds and antioxidant capacities of seaweed. Sargassum polycystum portrayed the most antioxidant compounds (37.41 +/- 0.01 mg GAE/g DW and 4.54 +/- 0.02 mg CE/g DW) and capacities (2.00 +/- 0.01 mu mol TEAC/g DW and 0.84 +/- 0.01 mu mol TEAC/g DW) amongst four species of seaweed. (C) All Rights Reserved