Proximate composition, functional and pasting characteristics of malted-fermented sorghum and soybean flour blends

This study aimed to produce nutrient-rich complementary flours with low bulk density and viscosity from sorghum and soybean using malting and fermentation. Eight samples were prepared: four sorghum flours (unmalted, malted, fermented, and malted-fermented) and four soybean flours (unmalted, malted, fermented, and malted-fermented). The sorghum and soybean flours were then blended in a 70:30 ratio. The results demonstrated that malting, fermentation, and the combination of these processes reduced the bulk density (0.60-0.77 g/mL) of the flour samples. The peak viscosity of the samples ranged from 18.31 to 98.50 RVU; malting reduced the peak viscosity of the flours while fermentation and the combination of the two processes increased it. Protein (6.24 to 16.22%), total ash (1.07 to 5.34%), crude fat (3.07 to 11.20%), and energy value (377.77 to 405.96 kcal/100 g) increased with malting and the addition of soybean flour. The study concluded that using malted-fermented sorghum and soybean in complementary food formulations could alleviate protein and energy malnutrition, thereby reducing the infant mortality rate.