Effect Of Fermentation On Quality Protein Maize-soybean Blends For The Production Of Weaning Food
Food Engineering Project Topics
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This research paper aimed mainly at studying the effect of fermentation on QPM-soybean blendsrnwith respect to the nutritional quality, antinutrient, proximate & micronutrient compositions,rnfunctional & physico-chemical properties, microbiological & sensory analysis. Seed varieties ofrnQPM & soybean (BHQPY-545 & Afgat) were collected from Bako & Hawassa AgriculturalrnResearch Centres respectively. After sample preparation, the flour was formulated with QPM tornsoybean blend ratio of 82:18 using material balance method (protein-carbohydrate ratio). QPMsoybeanrnblend flours were fermented for 24 & 48h by natural & controlled fermentations. Bothrnunfermented and fermented samples were subjected to the analysis. The proximate analysisrnresults before & after fermentation in (%) were 14.72, 17.43 for crude protein; 8.42, 10.2 forrncrude fat; 7.33, 4.49 for crude fiber; 66.63, 66.90 for total carbohydrates and 400.81Kcal./100g,rn412.67Kcal./100g for calorific value. Significant differences (P
Subsurface Intelligence & Critical Mineral Exploration
Modern Geology projects now focus on Machine Learning in Mineral Targeting, Carbon Capture & Storage (CCS) Geologic Modeling, and Critical Mineral Systems (Lithium, REEs). If your research involves Hydrogeological Connectivity, Seismic Inversion, or Geotechnical Site Characterization, ensure your analysis follows the JORC or NI 43-101 reporting standards and utilizes robust 3D Subsurface Visualization and Geochemical Fingerprinting frameworks.
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