Evaluating the Effect of Blending Ratios and Fermentation Conditions on Anti-Nutritional Factors and Mineral Contents of Kocho-Fababean Blended Product

Abstract

A study was conducted at Wolaita zone Southern Nations Nationalities and Peoples Regional State, Ethiopia with the objective of evaluating the effect of anti-nutritional factors and mineral contents on nutritional quality of kocho-fababean blended product. The experiment consisted of a completely randomized design in factorial arrangements with 25, 15 and 5% fababean blending ratios in kocho and 30 day fermentation conditions. The fermentation conditions included (co-fermentation of fababean and kocho for 30 days, fababean added on the 15^th day and fababean added after 30 days kocho fermentation). Fababean at 25% kocho showed a significant effect (p<0.001), that resulted in an increased iron, zinc, phytic acid and condensed tannin content from 5.06, 4.62, 12.06, 2.00 mg/100 g to 7.22, 4.97, 120.05, 8.03 mg/100 g, respectively. Phytic acid content decreased from 120.05 to 67.03 and 67.05 and condensed tannin content also decreased from 8.03 to 3.42 and 3.73 mg/100 g. The  iron, zinc, phytic acid and condensed tannin content of this products (15% fababean per100 g kocho blend subjected to fababean added on the 15^th day of kocho fermentation) were  4.48, 4.19, 51.07, 2.04 mg/100 g, respectively. Thus, 15% fababean per 100 g kocho blend subjected to fababean added on the 15^th day of kocho fermentation produce acceptable kocho-fababean blended product.

Keywords: - Kocho, Fababean, Blending ratios, Fermentation conditions, anti-nutritional factors and mineral contents.