Physicochemical properties of fermented wheat-chickpea-rice weaning blend
Abstract
Purpose
This paper aims to focus on the effect of fermentation on wheat-chickpea-rice weaning blend.
Design/methodology/approach
Wheat, chickpea, and rice were blended and fermented with Rhizopus koji for 60 h at 29±2°C at an interval of 15 h. Blends were analyzed using methods reported in the literature for physicochemical and sensory properties.
Findings
Protein content of the weaning blends increased progressively from 14.63 percent in the unfermented to 20.89 percent after 60 h of fermentation, while the fat content decreased as fermentation time increases. The pH of the samples gradually decreased from 4.53 to 3.83 with gradual increase in titratable acidity as fermentation time increases. The water absorption capacity, total plate count, and yeast and mold count were found to be in the range 112.2±1.16 to 171±1.67 percent, 1.0×103 to 1.3×103 cfu/g, and 700 to 800 cfu/g, respectively. In terms of sensory analysis, 15-h fermented sample was found to be the best.
Originality/value
The paper has demonstrated effect of fermentation on wheat-chickpea-rice weaning blend.
Keywords
Citation
M. Adhikari, B., Elizabeth Adelakun, O. and B. Katawal, S. (2013), "Physicochemical properties of fermented wheat-chickpea-rice weaning blend", Nutrition & Food Science, Vol. 43 No. 6, pp. 517-526. https://doi.org/10.1108/NFS-04-2012-0036
Publisher
:Emerald Group Publishing Limited
Copyright © 2013, Emerald Group Publishing Limited