Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia

Complementary foods (CFs) in Ethiopia are characterised by bulkiness, and poor nutrient density as these foods are primarily made of starchy staples. Meanwhile, several modification techniques are available to improve the quality of the starch-based CFs. The objective of this study was to examine the effect of fermentation time and malt concentration on cereal-based CFs in Ethiopia, intending to improve the nutrient density and reduce dietary bulkiness. Oats, barley and teff flours, with added malt at different concentrations (0, 2 and 5%), were spontaneously fermented for 0, 24 and 48 h. The physical, chemical and sensory properties of the fermented CFs flour were evaluated. The protein, fat, fibre, energy, phytate, tannin, bulk density, water absorption capacity (WAC) and viscosity ranged between 8.12–16.82%, 1.63–4.55%, 1.58–5.96%, 359.33–380.26kcal/100g, 18.63–175.07mg/100g, 0.84–42.89mg/100g, 0.66–0.99 g/ml, 61.33–143.12%, 235cP-1016.33cP, respectively. For all the three kinds of cereal, fermentation for 24 h resulted in a better sensory quality regardless of the malt concentration. Crude fibre, crude fat, total carbohydrate, phytate, tannin, bulk density and viscosity of the three kinds of cereal were significantly reduced due to the interaction of fermentation and addition of malt. Conversely, crude protein and calorific value were significantly increased by the interaction. Addition of 2% malt and fermentation of the cereal flours for 24 h increased energy density and palatability, reduced dietary bulkiness and viscosity of CFs, which in turn will increase food intake by infants and young children.