The Comparative Analysis of Sprouted Legume and Cereal Based Composite Diet

Abstract

The influence of sprouting on the chemical and sensory properties of millet (Pennisetum glaucum) and Africa breadfruit (Treculia Africana) based products was evaluated. The composite diets were analyzed for proximate, mineral, vitamin, anti-nutritional factors and sensory qualities of the composite diets. Based on the result, sprouting increased the moisture (6.09%)-6.97%), ash (1.19%-1.59%), crude fibre (2.26%-2.56%), carbohydrate (50.63%-67.31%), energy (355.45cal-360.05cal), reducing sugar (2.40%-5.17%) and dietary fibre (43.99%-55%). Sprouting also decreased fat (11.62%-7.30%) and protein (28.20%-16.45%), which is higher than the protein content of the commercial product (16.45%). Starch was also reduced from (7.82%-4.24%). Phosphorus was increased (46.78mg/100g-105.9mg/100g), while calcium and magnesium were decreased (208.17mg/100g-116.53mg/100g) and (158.36mg/100g-76.82mg/100g). The vitamins C, A and E increased due to sprouting. The phytate, tannin and oxalate levels were reduced. The organoleptic attributes of the diets were improved and the diet samples were acceptable. However, sample A (commercial product NUTREND) was much acceptable probably because people are used to the taste and its wide utilization.