Indigenous fermentation and soy fortification: effects on protein quality and carbohydrate digestibility of a traditional Ghanaian corn meal

Studies were conducted into the effects of indigenous fermentation and soy fortification on the protein quality and carbohydrate digestibility of a traditional Ghanaian corn meal. Fermentation significantly (P < 0.05) improved protein quality as determined by a protein digestibility corrected amino acid score method and 2,4-dinitrofluorobenzene (DNFB)-available lysine of the corn meal cooked into a native Ghanaian weaning porridge. Addition of defatted soybean flour to the meal significantly (P < 0.05) improved protein quality and DNFB-available lysine. Indigenous fermentation also caused an increase in the in vitro carbohydrate digestibility of the non-fortified corn meal.