Physico-chemical and antioxidant qualities of fermented quality protein maize and carrot (Daucus carota) blends
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Abstract
The aim of this study as to assess the physico-chemical and antioxidant quality of co-processed quality protein maize and carrot blends. Two maize varieties; a yellow coloured quality protein maize (QPM)-(ART/98/SWI) and a yellow coloured normal maize endosperm - (Suwan-I-SRY) were used. Each maize variety was divided into three portions; a portion was co-fermented with carrot and in ratio 80:20, the second portion co-milled with carrot and maize in ratio 80:20 while the last portion fermented whole to serve as the control. The proximate, mineral composition, functional, antioxidant and sensory properties of the flour were determined. The results show that percentage flour yield ranged between 65.50 and 75.5% with co-fermented QPM having the highest yield. The crude protein content ranges between 1.34 and 2.37% with significant difference at P<0.05. Co-milled samples; CMQPM and CMNYM with 2.37 and 2.24% crude protein, respectively were significantly higher than the co-fermented samples with 1.67 and 1.56% crude protein, respectively. The Ca and Fe contents ranged from 14.53 to 54.63mg/g and 4.41 to 14.14mg/g, respectively. The Bulk density, water absorption capacity, dispersibility, and wettability of the samples ranged 0.41 to 0.48g/ml, 1.12 to 1.53ml, 82.33 to 86.50ml, and 6.62 to 14.195, respectively. The pH ranged between 3.95 and 4.40 indicating that all the samples were acidic. The total carotenoids and total phenol contents of the blends ranged from 5.40 to 15.53 mg/100g and 17.36 to 42.87 mg/100g, respectively. The formulations are hereby recommended for use in both commercial and industrial production of complementary food.
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