EFFECTS OF CO-FERMENTATION ON THE MICROBIOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF SORGHUM AND SOYBEAN FLOUR FORTIFIED WITH DATES (PHOENIX DACTYLIFERA).
Abstract
This study examined the effects of co-fermentation on the microbiological, nutritional, and sensory properties of sorghum and soybean flour fortified with dates (Phoenix dactylifera). Four flour blends were formulated with varying percentages of dates: 0%, 20%, 30%, and 40%. The results showed that while the highest nutrient content was observed in the sample without dates (Sample A), the inclusion of dates improved the sensory qualities, particularly in Sample B (60% fermented sorghum-soybean flour with 40% dates), which had favorable taste, aroma, and overall acceptability. Functional properties such as water absorption and bulk density were also enhanced with date fortification, and microbial analysis confirmed that all samples were safe for consumption. Overall, Sample B presented the best balance between nutritional quality and consumer appeal, making it a promising candidate for use in food formulations.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.