Influence of malting and/or fermentation on proximate composition of FARO 44 rice plus soybean based complementary foods

Abstract

Nutritional challenges around the globe are still on the increase, the use of appropriate and adaptable technologies to formulate an acceptable diet would mitigate suffering affecting especially vulnerable children. The objective of the study was to examine how malting and/or fermentation would influence the proximate composition of FARO 44 and improve its subsequently formulated rice-based complementary foods. Malting of rice was achieved by standard methods while accelerated natural fermentation was by back slopping. The proximate composition of formulated food products was evaluated. Four complementary products comprising non-mated non-fermented rice plus soybean (NMNFRS), malted non-fermented rice plus soybean (MNFRS), non-malted fermented rice plus soybean (NMFRS) and malted and fermented rice plus soybean (MFFRS) were formulated to provide 16 g protein/100 g each based on the proximate composition of the rice and soybean in food materials. Results of the proximate composition of formulated food products were within the recommended level of FAO except in terms of fat. Fermentation caused a slight increase in protein, fat, carbohydrate, energy value and slightly reduced ash, crude fibre and moisture. Malting caused a slight increase in fat and reduced ash and crude fibre. Formulated food products from malted and/or fermented rice plus soybean flour are adequately acceptable and hold potential application as complementary foods for addressing protein energy malnutrition (PEM), especially in children.