[1]
Ayomide Olubunmi Omojokun, Department of Microbiology, Federal University of Technology, Akure, Nigeria.
[2]
Anthony Okhonlaye Ojokoh, .
Improper indigestion is one of the major problems considered when blending legumes with carbohydrate foods. Therefore, this study was conducted to investigate the effects of fermentation and extrusion on the in-vitro protein and starch digestibilities of unripe plantain flour and cowpea flours blends. Three ratios of unripe plantain and cowpea flour were formulated. This was done as follows: 100:0, 80:20 and 60:40 in the ratio of unripe plantain flour to cowpea flour. The flour blends were fermented using solid state fermentation. Raw and fermented samples were further extruded, while raw flour blends served as the control. In-vitro protein and starch digestibilities of the flour blends were carried out using standard techniques. The results obtained revealed that fermentation and extrusion significantly increased the in-vitro starch digestibility of the flour blends with fermented extruded samples having the highest effect ranging from 49.62-52.67mg/100g and fermented unextruded samples having the least values (41.32- 46.91mg/100g). In-vitro protein digestibility was significantly increased with the raw samples having the least values (5.02-11.84mg/100g) and fermented extruded samples having the highest values (18.48-21.47mg/100g). The research revealed that fermentation and extrusion can be applied while formulating blends of legumes and carbohydrate foods in order to improve their digestibility alongside with the nutritional properties of the food.
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