Effects of Fermentation and Extrusion on the Mineral and Antinutrient Composition of Plantain-Cowpea Flour Blends

ABSTRACT

Background and Objective: The presence of antinutrients has been associated with the unavailability of minerals in food, therefore several types of research have been done to reduce or eliminate antinutrients in food. This study was carried out to investigate the effect of fermentation and extrusion on the mineral and antinutrient composition of plantain and cowpea blends. Materials and Methods: Unripe plantain (Musa paradisiaca) and cowpea (Vigna ungiculata) flours were mixed in varying ratios of 100:0, 80:20 and 60:40. These flour blends were fermented naturally at room temperature and further extruded using a laboratory extruder. The mineral and antinutrient compositions were determined using standard methods. Results: The result of the mineral composition revealed that there was no significant difference in sodium content except the fermented unextruded (60:40) blend. Fermented unextruded blends had the highest potassium, calcium and magnesium contents while iron content was highest in the fermented extruded blends. All the antinutrients including phytate, oxalate, tannin, phenol and trypsin inhibitor were greatly decreased by fermentation and extrusion. Conclusion: The research revealed that fermentation and extrusion reduced antinutrients significantly, leading to an increase in the mineral contents of the food blends.