Effect of processing (sprouting and/or fermentation) on sorghum and maize. I: Proximate composition, minerals and fatty acids

Sorghum and maize porridge are used as infant weaning foods in many African countries. Porridges prepared from the cereals have high viscosity; to reduce viscosity, the cereals are initially sprouted and made into flour or fermented before use. This paper compares the effects of these preparatory methods on the proximate composition, mineral and fatty acid characteristics of the sprouted and/or fermented sorghum and maize. The preparatory...