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Evaluation of Sprouted and Un-Sprouted Cereal Based Flour Composites Fortified with Soybeans and Groundnuts

Author

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  • Maina Susan

    (Jomo Kenyatta University of Agriculture & Technology, Kenya)

  • Wakhu-Wamunga Florence

    (University of Eldoret, Kenya)

  • Susan Mambo

    (Jomo Kenyatta University of Agriculture & Technology, Kenya)

Abstract

In Africa, staple cereals and legumes are the main diets in many households, and can produce quality diets to address malnutrition problems among children. This study utilized cereals and legumes to formulate high quality porridge flour composites. Maize and sorghum grains were steeped in water to sprout for 60 and 52 hours, respectively, followed by sun- drying. The soybens and groundnuts were roasted in an electric roaster and hot conventional oven respectively. Seventy (70) maize/sorghum: 30 soybean/groundnut mixtures were used to produce twelve (12) flour composites. Proximate, mineral and anti-nutrients were determined using standard methods and results expressed as means ± std. One way Analysis of Variance (ANOVA) and Fischer’s test were used to establish significant differences at (p

Suggested Citation

  • Maina Susan & Wakhu-Wamunga Florence & Susan Mambo, 2025. "Evaluation of Sprouted and Un-Sprouted Cereal Based Flour Composites Fortified with Soybeans and Groundnuts," European Journal of Agriculture and Food Sciences, European Open Science, vol. 7(6), pages 7-15, November.
    • Handle: RePEc:epw:ejfood:v:7:y:2025:i:6:id:20975
    DOI: 10.24018/ejfood.2025.7.6.975
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