Chemical compositions and anti-nutritional properties of fermented beverage from finger millet, African yam beans, and coconut milk blends

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ID: 309436
2025
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Abstract
This study investigated the chemical compositions and anti-nutritional properties of fermented beverages formulated from blends of finger millet (Eleusine coracana), African yam bean (Sphenostylis stenocarpa), and coconut milk. The research aimed to enhance the nutritional value of underutilized crops while reducing their anti-nutrient content through fermentation. Raw materials were processed, blended in varying proportions, and subjected to natural fermentation. Standard analytical procedures as outlined by the Association of Official Analytical Chemists (AOAC, 2016) were employed to determine proximate composition (moisture, protein, fat, fiber, ash, and carbohydrate), while tannins, phytates, and oxalates were analyzed to assess anti-nutritional factors. The findings revealed that fermentation improved the protein and fat content of the blends, while reducing carbohydrate levels. In addition, significant reductions in tannins, phytates, and oxalates were observed across all formulations, indicating improved nutrient bioavailability. The inclusion of coconut milk enhanced the fat content and overall palatability of the beverage. These results confirm that fermentation is an effective biotechnological approach to enhancing the nutritional quality of cereal-legume blends. The study concludes that a fermented beverage produced from finger millet, African yam bean, and coconut milk holds promise as a functional, protein-rich, and affordable alternative to conventional dairy-based beverages. It recommends the promotion and commercialization of such plant-based products to improve food security, address malnutrition, and diversify dietary options in Nigeria and beyond.
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Authors G. O. Babarinde
Journal Aminu Kano Academic Scholars Association Multidisciplinary Journal
Year 2025
DOI
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URL
https://akasa.com.ng/ojs/index.php/journal/article/view/58
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