APPLICATION OF ORANGE FLESH SWEET POTATOES AND GERMINATED RICE TO MODIFY THE CHEMICAL PROPERTIES OF A PROBIOTIC BEVERAGE MADE FROM GUINEA CORN

Abstract

Fermented foods, rich in probiotics and prebiotics, offer a promising approach to modulating the gut microbiome and promoting health in individuals. This study examined at the modification of the chemical properties of traditional Guinea corn (GC)-based ‘Kunu Zaki’ samples through the incorporation of orange flesh sweet potatoes (OFSP) and whole grain germinated rice (WGGR), and also evaluated its micronutrient content and proximate composition. Results obtained showed significant improvements in vitamin A as well as enhanced protein, fiber, and energy of the formulated three samples. .Proximate results showed that the ash content ranged from 0.02 to 0.09% showing significant difference (p<0.05) among samples. The crude fat content of the samples ranged from 0.01 to 0.08% with significant differences (p< 0.05). The crude protein content ranged from 2.18 to 11.90%. The mineral results shows that there was significant difference (p< 0.05) in the potassium content (0.01 to 0.07%). The sodium content ranged from 719.03 to 839.44 while the calcium content ranged from 0.05 to 0.10% and showed no significant difference (p> 0.05) among samples. All the fortified ‘Kunu Zaki’ samples demonstrated increased nutritional value, however, sample C (35%GC: 35%OFSP: 30%WGGR) had the highest nutrient value, making it a potential solution to address malnutrition and also improve gut health in vulnerable populations. This research contributes to the development of nutrient-dense, locally acceptable probiotic beverage, promoting public health and nutrition in resource-constrained settings.