Nutritional Composition And Energy Value Of Roasted Peanut Milk Partially Substituted With Millet Thin Porridge Fermented With Bifidobacterium Longum BB536

Abstract This study was carried out to determine the nutritional value of different roasted peanut based milk fermented with B. longum BB536. Roasted peanut and yellow millet were soaked in water 12 h blended 5 min and filtered using a double layered cheese cloth to prepare the roasted peanut milk and millet beverage which was boiled to prepared millet thin porridge. Different formulation based on roasted peanut milk partially substituted with 15 A 30 B and 45 C with millet thin porridge was prepared. Formulations were sterilized 12126730C for 15 min inoculated 3 active culture of B. longum BB536 and incubated 37 269702C for 18 h. Proximate composition was determined and energy value was calculated. Roasting facilitated the removal of the crust and decreased the peany flavor of peanut. The improvement in fat proteins fiber ash and Carbohydrates of peanut by roasting was 0.23 1.43 0.32 0.1 and 0.62 respectively due to decrease in moisture by roasting. Roasted peanut contains higher fat protein while in raw millet higher fiber ash and carbohydrates have been recorded. The number of B. longum BB536 obtained in all fermented beverages was above the number required to presence in probiotic food which is at least 6 log CFUml. Fermentation increased moisture protein ash and fiber in peanut milk. While fat carbohydrate and total soluble solids decreased. Fermentation increased protein ash fiber total soluble solid and carbohydrate but decreased moisture and fat in millet thin porridge. Fermentation increased moisture and fiber but decreased fat carbohydrate and total soluble solid in blends A B and C. Protein and ash increased in blend A. The calculated energy value ranged from 61.19 kcal100ml in peanut milk to 36.18 kcal100ml in Blend C. It decreased by supplementation with millet thin porridge. However serving with sugar could fulfill the daily energy requirements for adult men 3200 kcal and adult women 2300 kcal. The fermented beverages fulfill probiotics requirement and provide energy and other essential nutrients.