Evaluation of Amino Acid Profile, Protein Quality and Pasting Properties of Pap Made From Fermented Maize Starch and Red Kidney Beans

Abstract

The study investigated amino acid profile, protein quality and pasting properties of pap made from fermented maize starch and red kidney bean. The samples were processed and made into five portions. One portion was used as the control while the remaining four portions of fermented maize starch were enriched with processed red kidney bean at the ratio of 90:10, 80:20, 70:30 and 60:40 percent respectively. Results of amino acid profile showed that the values were significantly different (P < 0.05). Fermented maize starch enriched at a ratio of 60: 40 showed the highest content of leucine (7.655g/100g), lysine (6.665g/100g), tryptophan (4.875), histidine (3.355g/100g), is oleucine (4.433g/100g), Phenylalanine (5.765g/100g) and valine (5.045g/100g) respectively. The results also showed that increasing the red kidney bean flour in the blends increased the amino acid quality. The biological value and nutritional index ranged from 76.0 to 81.6 and 5.1 to 6.1 % respectively and were significantly improved by increasing the red kidney bean flour. The control sample had the best breakdown viscosity (57.22 Rapid Visco Unit), setback viscosity (61. 15 Rapid Visco Unit), pasting time (5.56 min) and pasting temperature (91.85). The pasting properties of the samples was significantly (P < 0.05) affected by the blending ratio at each level of flour concentration. However, it is recommended that red kidney beans should be incorporated into fermented maize to enhance the amino acid profile, protein quality and quantity of pap.