Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour

Abstract

Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine. Keywords: Millet, Moringa seed, Cooking, Fermentation, Amino acid, Protein digestibility