Biochemical evaluation of fermented white maize (Zea mays L.) blended with scarlet runner bean (Phaseolus coccineus L.) flour

Abstract

Fermented maize product, ogi, is a popular weaning and breakfast cereal in west coasts of Africa. In the study proximate, mineral and amino acid compositions of ogi from a composite mixture of white maize (Zea mays L.) and scarlet runner bean (Phaseolus coccineus L.) flours were evaluated using standard processing techniques. Maize ogi was substituted with scarlet runner bean flour at ratios of 90:10, 80:20, 70:30 and 60:40 maize: scarlet runner bean; with 100% maize ogi flour as control. The results showed that protein, ash and crude fibre contents increased progressively with increased scarlet runner bean flour substitution, reaching 192.0%, 187.5% and 170.0% dry weight, respectively at 60:40 ratio. The macro minerals such as Mg, Na and P also recorded increase in concentrations in the fortified products. Harmful heavy metals like Pb and Cd were below detection limit of the AAS. The total essential amino acids (TEAA) ranged from 20.37 - 27.59 g/100g crude protein or from 41.40 - 43.10% of the total amino acid while the limiting amino acid (LAA) was Met + Cys. It was also found that fortified samples had progressive increase in the concentration levels of total amino acid (TAA), total essential amino acid (TEAA), essential aromatic amino acid (EArAA) and total sulphur amino acid (TSAA). Generally, the present study indicates that at < 40% scarlet runner bean seed substitution of the ogi mass, the quality attributes of ogi can be maintained, with higher nutrient content. © Aremu et al.