Traditional production and chemical composition of Ndaleyi, a Nigerian fermented pearl millet food.
Ndaleyi, a fermented, sun dried agglomerated powder produced from pearl millet or sorghum is one of the most popular foods consumed in Nigeria, mostly by the Kanuri people of Borno State. Its traditional production is described. The mean yields of ndaleyi (mainly starch), chir ('millet gluten') and 'bran' (overtail or bina) were 30.6, 22.5 and 21.5%, respectively. A mean yield loss of 20% was observed. Chemical analysis revealed that chir and 'bran' have higher protein, fat and ash contents than ndaleyi. The titratable acidities (as percent lactic acid) of ndaleyi and chir were 0.9 and 0.3, while their pH values were 3.3 and 3.5, respectively.
Nkama
I
I
Department of Food Science and Technology, University of Maiduguri, Nigeria.
Abbo
E S
ES
Igene
J O
JO
D002241:Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D005285:Fermentation; D006801:Humans; D009549:Nigeria; D008897:Panicum / Q000737:chemistry* / Q000254:growth & development*; D010940:Plant Proteins / Q000032:analysis; D013213:Starch / Q000032:analysis
D002241:Carbohydrates; D004043:Dietary Fiber; D010940:Plant Proteins; D013213:Starch