THE EFFECT OF CO-FERMENTATION OF MILLET GRAINS WITH SPICES (GARLIC OR GINGER) ON FLOUR PROPERTIES AND PORRIDGE QUALITY

Abstract

The effect of co-fermentation of millet grains with spices (garlic or ginger) on flour properties and porridge quality was investigated. Millet grains were co-fermented with spices (at 2% and 4% of garlic or ginger) singly and when combined for 72 h at 25±2 ℃, each in a separate container. The resulting fermented mash of each sample was separated into two equal portions, one dried into flour and the other made into porridge. Samples without garlic or ginger were used as a control. Bulk density, water absorption and swelling capacities of flours were determined. At the same time, the porridges were analysed for their pH, total titratable acidity (TTA), specific gravity (SG), and sensory quality using standard procedures. The results showed a significant increase in values of bulk density and swelling capacity, while the water absorption capacity decreased in samples containing ginger or garlic. The pH, TTA and SG increased significantly with adding garlic or ginger. The aroma, viscosity, mouthfeel, aftertaste and residual particles of porridge samples showed significant differences with spice addition. Thus porridge with a combination of 4% garlic and ginger had the highest overall acceptability score. Panellists’ preference for porridge prepared from 4% garlic and 4% ginger is higher compared to the other porridges. Porridge made from flours containing individual spices was perceived to exhibit a reduction in viscosity with mouth feel. This suggests that porridge with ginger or garlic could be an ideal weaning diet for the elderly or sick