The effect of ungerminated cowpea on the nutritional quality of germinated maize

 

Mojisola A. Oyarekua

 

Research Article | Published February 2014

International Journal of Biotechnology and Food Science, Vol. 2(2), pp. 35-43

 

 

Department of Microbiology, Federal University, Oye-Ekiti, Nigeria.

 

E-mail: mojisolaoyarekua@yahoo.com.  Tel: +2348033887528.

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Maize (Zea mays) shows qualitative and quantitative deficiency in protein content. This study made efforts to improve the nutritional quality of maize by germinating maize and co-fermenting with cowpea. Germinated maize grain was co-fermented with ungerminated cowpea grains (GM/CO) 700:300 w/w for 72 h. The control was co-fermented ungerminated maize/cowpea (UGM/CO). Using standard methods, products were analyzed for proximate composition, amino acids and gruels consistencies. Results indicated significant (p < 0.05) increase in protein content, consistency, cysteine, methionine, phenylalanine, leucine and valinein GM/CO over that of UGM/CO mixture. GM/CO had significant (p < 0.05) reduction in carbohydrate content compared to its UGM/CO. However, lack of germination enhanced some amino acids such as Isoleucine (28.0 to 18.0) and tyrosine (28.0 to 21). The essential amino acid index was higher in GM/CO than UGM/CO. Of the total amino acids enhanced by germination 40% were essential amino acids. Statistical analysis showed that all the linear correlation coefficient values were significant at r = 0.05 and n-2 degrees of freedom. Coefficient of alienation ranged from 20 to 50.7% while index of forecasting efficiency ranged between 49.30 to 65.0%. This study showed that germination and co-fermentation of maize with cowpea may improve the nutritional quality of maize and the increase in consistencies might increase the nutrient and energy densities.

 

Keywords: Co-fermentation, germination, consistency, cowpea, maize, nutritional quality.

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Citation: Oyarekua MA (2014). The effect of ungerminated cowpea on the nutritional quality of germinated maize. Int. J. Biotechnol. Food Sci. 2(2): 35-43.

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