International Journal of Technology Enhancements and Emerging Engineering Research (ISSN 2347-4289)

IJTEEE >> Volume 3 - Issue 9, September 2015 Edition

International Journal of Technology Enhancements and Emerging Engineering Research  
International Journal of Technology Enhancements and Emerging Engineering Research

Website: http://www.ijteee.org

ISSN 2347-4289

Nutritional Composition And Energy Value Of Roasted Peanut Milk Partially Substituted With Millet Thin Porridge Fermented With Bifidobacterium Longum BB536

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Salma Elzen Ibraheem, Barka Mohammed Kabeir, Limia Hashim Mohammed, Bhageil Taifour Bhagiel



Keywords: Peanut milk, millet porridge, fermentation, Bifidobacterium, Nutritional, energy value.



Abstract: This study was carried out to determine the nutritional value of different roasted peanut based milk fermented with B. longum BB536. Roasted peanut and yellow millet were soaked in water (12 h), blended (5 min) and filtered using a double layered cheese cloth to prepare the roasted peanut milk and millet beverage, which was boiled to prepared millet thin porridge. Different formulation based on roasted peanut milk partially substituted with 15% (A), 30% (B), and 45% (C) with millet thin porridge was prepared. Formulations were sterilized (121˚C for 15 min), inoculated (3% active culture of B. longum BB536), and incubated (37 ◦C) for 18 h. Proximate composition was determined and energy value was calculated. Roasting facilitated the removal of the crust and decreased the peany flavor of peanut. The improvement in fat, proteins, fiber, ash and Carbohydrates of peanut by roasting was 0.23, 1.43, 0.32, 0.1, and 0.62%, respectively; due to decrease in moisture by roasting. Roasted peanut contains higher fat, protein, while in raw millet higher fiber, ash and carbohydrates have been recorded. The number of B. longum BB536 obtained in all fermented beverages was above the number required to presence in probiotic food which is at least 6 log CFU/ml. Fermentation increased moisture, protein, ash and fiber in peanut milk. While fat, carbohydrate and total soluble solids decreased. Fermentation increased protein, ash, fiber, total soluble solid, and carbohydrate but decreased moisture and fat in millet thin porridge. Fermentation increased moisture, and fiber but decreased fat, carbohydrate, and total soluble solid in blends A, B, and C. Protein and ash increased in blend A. The calculated energy value ranged from 61.19 kcal/100ml in peanut milk to 36.18 kcal/100ml in Blend C. It decreased by supplementation with millet thin porridge. However, serving with sugar could fulfill the daily energy requirements for adult men (3200 kcal) and adult women (2300 kcal). The fermented beverages fulfill probiotics requirement and provide energy and other essential nutrients.



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