Evaluation of Physicochemical, Functional and Sensory Properties of Fermented Fura Powder Supplemented with Soy

Abstract

Pearl millet (Pennisetum glaucum [L.] R. Br.) with spices was processed into paste while soybean (Glycine max L Merill) was defatted and processed into soy meal. The millet paste was divided into three portions. The first portion was further processed into traditional fura (TF) (Control). The second portion of the paste was allowed to ferment at ambient  temperature for 48 h, 30% of soy meal was added and processed into fura (FS). The third millet paste portion was not allowed to ferment but supplemented with 30% soy meal and processed into fura (NFS). The fura products were oven-dried and milled into powder which were subjected to standard methods of analyses for physicochemical and sensory properties while another sample was stored at room temperature; samples were withdrawn at intervals of 4 and 6 weeks for some functional properties evaluation. Results showed that FS and NFS had higher protein of 16.80% and 18.30% respectively than TF with 12.10%. Except for protein and fat, there was no significant difference (p >0.05) in the other values of the proximate composition among samples. There was no significant difference (p >0.05) in the chemical analysis among the fura samples. The bulk density increased with storage period; FS from 0.62 to 0.70g/cm3, TF 0.75 0.78g/3 while NFS ranged from 0.77 to 0.88g/cm3. Reconstitution index increased from 44 to 46% for TF, 46 to 53% for FS while NFS increased from 41 to 42%. Water absorption capacity (WAC) decreased from 55 to 46% for TF, 60 to 47% for FS while NFS decreased from 65 to 55%. Though FS had lowest rating for overall acceptability, there was no statistical difference among samples in taste, colour and texture. Fermented soy supplemented fura had a high nutrient value with good functional and sensory properties.