Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends

This study evaluated the effect of co-fermentation on nutritional composition, anti-nutritional factors, and acceptability of cookies from fermented sorghum (Sorghum bicolor) and soybean (Glycine max) flour blends. White sorghum and yellow soy-beans were soaked and fermented separately for 24 h, 48 h, and 72 h respectively at 27 ± 2°C with 0 h as control. Fermented sorghum and soy-beans were oven-dried at 60°C for 8 h, milled and sieved and then used for the production of cookies. Cookie samples produced from different flour blends were evaluated for nutritional (proximate and vitamins profile analyses), anti-nutritional (phytate, tannin and trypsin inhibitor activity) qualities, and sensory evaluation. Results showed that the moisture contents in percent of the cookies ranged from 9.65 ± 0.21–8.34 ± 0.16 for 0 h, 10.59 ± 0.22–10.21 ± 0.21 for 24 h, 10.46 ± 0.22–10.13 ± 0.21 for 48 h, and 10.28 ± 0.21–9.41 ± 0.19 for 72 h, respectively. The protein contents in % ranged from 10.98 ± 0.26–18.72 ± 0....