EFFECTS OF SPROUTING ON NUTRIENT COMPOSITIONS AND FUNCTIONAL PROPERTIES OF Eleusin coracana AND Citrullus lanatus FOR PRODUCTION OF SNACKS

Abstract

Food processing, particularly sprouting induces activation of hydrolytic enzymes that increases nutrient availability in food crops. Consumers interest for healthy and protein rich snack foods initiated the need to research for cheap, locally grown crops and fruits as alternative source of nutrients. Eleusin coracana (Finger millets) and Citrullus lanatus (water melon seeds) are reported to be rich source of proteins and could be used as alternative sources of protein in snack foods. This study was therefore designed to determine the effects of sprouting on nutrient compositions and functional properties of finger millets and water melon seeds and to determine the nutrient quality of the sprouted seed flours in snacks. Finger millets and water melon seeds were sprouted separately for nine days. Sprouts were evaluated for proximate, vitamins, anti-nutrients and functional properties. Bread and cookie were produced from composite flour blends of (white flour, sprouted finger millets and water melon seeds) in the following ratios; 100:0:0, 80:20:0, 70:20:10, 60:30:10 and 50:30:20. Highest protein contents were observed in seeds sprouted for six days and ranged from 12.34 to 22.61% and 22.38 to 28.63% for finger millets and water melon seeds respectively. There was a significant difference (p<0.05) in vitamin B3, B9 C and E. Anti-nutrients of the sprouts were in lower concentrations. Sprouts chosen for composite flour mixes were those that coincided with maximum protein and vitamin values. Sprouting improved functional properties of composite flour mixes. Protein contents of bread and cookie samples were enhanced with increased level of substituted sprouted seed flours. Sensory scores indicated that panelist expressed preference for snacks produced from composite flour ratios 100:0:0, 80:20:0 and 70:20:10. Cost values for bread and cookie had close ratings, however, bread and cookies substituted with sprouted flour blends may be recommended for consumption. Shelf life of bread ranged from 4-7 days while cookies lasted for 6-10days before spoilage occurred. The total aerobic bacterial and fungal counts ranged from 1.0×102 cfu/g to 1.8×106 cfu/g and 2.5×101 cfu/g to 1.2×103 cfu/g for bread, 3.7×105 cfu/g to 1.6×106 cfu/g and 3.0×101 cfu/g to 1.4×103 cfu/g for cookie. Sprouting proved to be of beneficial use for improving nutrient quality and functionality of finger millets and water melon seed flours. Enrichment of sprouted finger millets with water melon seed blends improved protein quality in snacks. Thus, may possibly be used in confectionaries for preparing protein rich and gluten free foods following additional nutritional studies