The particular interest in biomodifications of underutilised but nutritionally distinct whole grains is vital to promote diet diversity, nutrition transition and food security. This study investigated the use of short-term solid-state fermentation and germination to ease processability and improve the quality characteristics of whole grain (WG) cowpea and quinoa flours. The fermented and germinated WG flours were prepared at 28 °C for 48h. The biochemical, nutritional quality and techno-functional properties of the obtained flours were determined. The macromolecules' biomodification by microbial metabolism and endogenous enzymes activation influenced quality variations in the biomodified flours. The cowpea sourdough flour (CSF) presented lower acidity (pH 4.72), higher total flavonoid (29.63mg QE/g), total phenolic (8.21mg GAE/g) and antioxidant activity. The flour also showed high contents of fibre (5.30%), ash (4.42%), calcium (864.49mg/kg), potassium (12848.64mg/kg), zinc (33.83mg/kg), good protein (21.43%) and a moderate fat level (2.65%). Higher oil absorption and water solubility indices were also...

You do not currently have access to this content.