Effect of natural fermentation on the functional properties of protein enriched composite flour.

The functional properties of a naturally fermented composite flour
made up of 30% edible defatted groundnut flour and 70% sorghum
meal were compared with conventionally fermented sorghum meal.
Fermentation increased the nitrogen solubility of the composite flour
in the alkaline pH region. The increased protein of the composite flour
(23%) improved the functionality of the meal as reflected in its better
water-absorption capacity, its water-retention capacity, and its fatabsorption
capacity compared to values obtained with sorghum meal
for the three functional properties, respectively. Natural fermentation
resulted in the improvement of the water-absorption capacity of the
composite flour but decreased its water-retention capacity and its fatabsorption
capacity. The fermented composite flour showed better
foaming capacity and emulsification capacity than fermented sorghum
meal. Fermentation helped to stabilize the foaming properties of the
composite flour; however, it did not improve its emulsion stability.