Evaluation of Nutritional Status of Maize Fermented Meal by supplementation with Chickpea Silte Zone, SNNPR

Abstract

This study compared several treatments, processing techniques, and supplementation amounts in order to produce an optimal home scale level approach for the production of fermented maize meal (ambasha) with chickpea flour supplementation. It was examined how adding chickpea protein at replacement levels of 0, 10%, 20%, 30%, and 40% affected the rate of fermentation and organoleptic product quality in traditional foods made from maize. The quality was determined by sensory qualities and near composition (moisture, protein, fat, ash, and carbohydrate). The findings demonstrated that, with the exception of protein level, the inclusion of chickpeas only slightly altered the proximate composition. The enriched dough's lysine and tryptophan pattern significantly outperformed the not supplemented batch in comparison. The results showed that adding chickpeas only slightly changed the proximate composition, with the exception of the protein content, which significantly increased from 5.2% to 16.46% and 20% due to the addition of (kabuli type chickpea flour protein content ranges from 19.9% to 25.5%) so, dehulled  kabuli type chickpea four supplemented fermented maize dough. However, adding chickpea flour to maize fermented meal (ambasha) didn't have a negative impact on the product's quality.