{"id":"https://openalex.org/W7166524980","doi":"https://doi.org/10.56557/jafsat/2026/v13i310771","title":"Effect of Fermentation and Germination on the Functional, Microbial, Pasting and Sensory Properties of Maize\u2013Black Kidney Bean\u2013Date Flour Breakfast Meal Blends","display_name":"Effect of Fermentation and Germination on the Functional, Microbial, Pasting and Sensory Properties of Maize\u2013Black Kidney Bean\u2013Date Flour Breakfast Meal Blends","publication_year":2026,"publication_date":"2026-06-29","ids":{"openalex":"https://openalex.org/W7166524980","doi":"https://doi.org/10.56557/jafsat/2026/v13i310771"},"language":"en","primary_location":{"id":"doi:10.56557/jafsat/2026/v13i310771","doi":"https://doi.org/10.56557/jafsat/2026/v13i310771","is_oa":true,"landing_page_url":"https://doi.org/10.56557/jafsat/2026/v13i310771","pdf_url":null,"source":{"id":"https://openalex.org/S4387282282","display_name":"Journal of Advances in Food Science & Technology","issn_l":"2454-4213","issn":["2454-4213"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":"cc-by","license_id":"https://openalex.org/licenses/cc-by","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Advances in Food Science &amp; Technology","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref"],"open_access":{"is_oa":true,"oa_status":"diamond","oa_url":"https://doi.org/10.56557/jafsat/2026/v13i310771","any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5104578051","display_name":"Konsum Linda Kemjie","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":true,"raw_author_name":"Konsum Linda Kemjie","raw_affiliation_strings":["Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Centre for Food Technology and Research, CEFTER, Rev. Father Moses Orshio Adasu University, Makurdi, Nigeria","institution_ids":[]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5025237628","display_name":"Dinnah Ahure","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I3129970296","display_name":"University of Mkar","ror":"https://ror.org/052vng007","country_code":"NG","type":"education","lineage":["https://openalex.org/I3129970296"]}],"countries":["NG"],"is_corresponding":false,"raw_author_name":"Dinnah Ahure","raw_affiliation_strings":["Department of Food Science and Technology, University of Mkar, Gboko, Benue State, Nigeria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science and Technology, University of Mkar, Gboko, Benue State, Nigeria","institution_ids":["https://openalex.org/I3129970296"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5018790465","display_name":"Julius Amove","orcid":"https://orcid.org/0000-0001-9118-9475","observed_orcids":["https://orcid.org/0000-0001-9118-9475"]},"institutions":[{"id":"https://openalex.org/I44738892","display_name":"Joseph Sarwuan Tarka University Makurdi","ror":"https://ror.org/05hgtp764","country_code":"NG","type":"education","lineage":["https://openalex.org/I44738892"]}],"countries":["NG"],"is_corresponding":false,"raw_author_name":"Julius Amove","raw_affiliation_strings":["Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria","institution_ids":["https://openalex.org/I44738892"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":2,"corresponding_author_ids":["https://openalex.org/A5104578051"],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":0,"citation_normalized_percentile":{"value":0.0,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":null,"biblio":{"volume":"13","issue":"3","first_page":"138","last_page":"152"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9473000168800354,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9473000168800354,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.03579999879002571,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12403","display_name":"Seed and Plant Biochemistry","score":0.00430000014603138,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/maize-flour","display_name":"corn flour","score":0.765999972820282},{"id":"https://openalex.org/keywords/breakfast","display_name":"breakfast","score":0.5809999704360962},{"id":"https://openalex.org/keywords/fermentation","display_name":"fermentation","score":0.7409999966621399},{"id":"https://openalex.org/keywords/germination","display_name":"germination","score":0.9639999866485596},{"id":"https://openalex.org/keywords/sprouting","display_name":"sprouting","score":0.753000020980835},{"id":"https://openalex.org/keywords/functional-properties","display_name":"functional properties","score":0.8880000114440918},{"id":"https://openalex.org/keywords/pasting-properties","display_name":"pasting properties","score":0.9660000205039978},{"id":"https://openalex.org/keywords/microbiological-quality","display_name":"microbiological quality","score":0.7250000238418579},{"id":"https://openalex.org/keywords/sensory-acceptance","display_name":"sensory acceptability","score":0.953000009059906},{"id":"https://openalex.org/keywords/composite-flour","display_name":"composite flour","score":0.6190000176429749},{"id":"https://openalex.org/keywords/water-absorption-capacity","display_name":"water absorption capacity","score":0.7110000252723694},{"id":"https://openalex.org/keywords/oil-absorption-capacity","display_name":"oil absorption capacity","score":0.6850000023841858},{"id":"https://openalex.org/keywords/viscosity","display_name":"viscosity","score":0.36399999260902405}],"concepts":[{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.833899974822998},{"id":"https://openalex.org/C100544194","wikidata":"https://www.wikidata.org/wiki/Q41760","display_name":"Fermentation","level":2,"score":0.816100001335144},{"id":"https://openalex.org/C168314062","wikidata":"https://www.wikidata.org/wiki/Q2550696","display_name":"Absorption of water","level":2,"score":0.7567999958992004},{"id":"https://openalex.org/C100701293","wikidata":"https://www.wikidata.org/wiki/Q193838","display_name":"Germination","level":2,"score":0.6669999957084656},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.5849000215530396},{"id":"https://openalex.org/C2778345441","wikidata":"https://www.wikidata.org/wiki/Q6460735","display_name":"Meal","level":2,"score":0.5846999883651733},{"id":"https://openalex.org/C3019985465","wikidata":"https://www.wikidata.org/wiki/Q2249305","display_name":"Wheat flour","level":2,"score":0.45879998803138733},{"id":"https://openalex.org/C127172972","wikidata":"https://www.wikidata.org/wiki/Q128709","display_name":"Viscosity","level":2,"score":0.3659999966621399},{"id":"https://openalex.org/C2775920511","wikidata":"https://www.wikidata.org/wiki/Q161249","display_name":"Lactic acid","level":3,"score":0.337799996137619},{"id":"https://openalex.org/C2776503186","wikidata":"https://www.wikidata.org/wiki/Q2134039","display_name":"Lactobacillus fermentum","level":5,"score":0.32510000467300415},{"id":"https://openalex.org/C2992245215","wikidata":"https://www.wikidata.org/wiki/Q5171726","display_name":"Corn flour","level":4,"score":0.32420000433921814},{"id":"https://openalex.org/C2780091579","wikidata":"https://www.wikidata.org/wiki/Q9377","display_name":"Kidney","level":2,"score":0.3089999854564667},{"id":"https://openalex.org/C64248961","wikidata":"https://www.wikidata.org/wiki/Q791576","display_name":"Water activity","level":3,"score":0.26109999418258667},{"id":"https://openalex.org/C24223341","wikidata":"https://www.wikidata.org/wiki/Q218385","display_name":"Sensory analysis","level":2,"score":0.2578999996185303}],"mesh":[],"locations_count":3,"locations":[{"id":"doi:10.56557/jafsat/2026/v13i310771","doi":"https://doi.org/10.56557/jafsat/2026/v13i310771","is_oa":true,"landing_page_url":"https://doi.org/10.56557/jafsat/2026/v13i310771","pdf_url":null,"source":{"id":"https://openalex.org/S4387282282","display_name":"Journal of Advances in Food Science & Technology","issn_l":"2454-4213","issn":["2454-4213"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":"cc-by","license_id":"https://openalex.org/licenses/cc-by","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Advances in Food Science &amp; Technology","raw_type":"journal-article"},{"id":"pmh:oai:ikprress.org:article/10771","doi":null,"is_oa":true,"landing_page_url":"https://ikprress.org/index.php/JAFSAT/article/view/10771","pdf_url":null,"source":{"id":"https://openalex.org/S4387282282","display_name":"Journal of Advances in Food Science & Technology","issn_l":"2454-4213","issn":["2454-4213"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":"cc-by","license_id":"https://openalex.org/licenses/cc-by","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"2454-4213","raw_type":"info:eu-repo/semantics/article"},{"id":"pmh:oai:HAL:hal-05681830v1","doi":null,"is_oa":false,"landing_page_url":"https://hal.science/hal-05681830","pdf_url":null,"source":{"id":"https://openalex.org/S4306402512","display_name":"HAL","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I4405252976","host_organization_name":"Centre pour la Communication Scientifique Directe","host_organization_lineage":["https://openalex.org/I4405252976"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Journal of Advances in Food Science & Technology, 2026, 13 (3), pp.138-152","raw_type":"info:eu-repo/semantics/article"}],"best_oa_location":{"id":"doi:10.56557/jafsat/2026/v13i310771","doi":"https://doi.org/10.56557/jafsat/2026/v13i310771","is_oa":true,"landing_page_url":"https://doi.org/10.56557/jafsat/2026/v13i310771","pdf_url":null,"source":{"id":"https://openalex.org/S4387282282","display_name":"Journal of Advances in Food Science & Technology","issn_l":"2454-4213","issn":["2454-4213"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":"cc-by","license_id":"https://openalex.org/licenses/cc-by","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Advances in Food Science &amp; Technology","raw_type":"journal-article"},"sustainable_development_goals":[{"display_name":"Zero hunger","score":1.0,"id":"https://metadata.un.org/sdg/2"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W7092370226","https://openalex.org/W2810688106","https://openalex.org/W7166818864","https://openalex.org/W2140022121","https://openalex.org/W2181374820","https://openalex.org/W7220511961","https://openalex.org/W7098480440","https://openalex.org/W2898371130","https://openalex.org/W2122309176","https://openalex.org/W2367353643"],"abstract_inverted_index":{"This":[0],"study":[1,227],"investigated":[2],"the":[3,10,92,103,116,151,173,177,220,230,238],"effects":[4],"of":[5,17,102,176,233,248],"fermentation":[6,171,207,234],"and":[7,14,28,47,58,69,73,81,99,142,163,170,191,197,206,210,235,245],"germination":[8,169,205,236],"on":[9],"functional,":[11],"microbial,":[12],"pasting":[13,97,243],"sensory":[15,100,214,246],"properties":[16,202],"breakfast":[18,253],"meal":[19,254],"flour":[20,32,38,49,60,71,83,105,178,252],"blends":[21],"formulated":[22,104],"from":[23,121,129,137,144],"maize,":[24],"black":[25,44,55,66,78],"kidney":[26,45,56,67,79,250],"bean":[27,46,57,68,80],"date":[29,48,59,70,82],"flour.":[30],"Five":[31],"formulations":[33],"were":[34,88,186],"developed:":[35],"fermented":[36,40,51],"maize":[37,41,52,63,75],"(FM),":[39],"with":[42,53,64,76,189],"sprouted":[43,65],"(FMSBD),":[50],"non-sprouted":[54,77],"(FMNSBD),":[61],"germinated/fermented":[62,74],"(GFMSBD),":[72],"(GFMNSBD).":[84],"Standard":[85],"analytical":[86],"procedures":[87],"used":[89],"to":[90,123,131,139,146],"determine":[91],"functional":[93,174,239],"properties,":[94],"microbial":[95,241],"quality,":[96,242],"characteristics":[98,175],"attributes":[101],"blends.":[106,179,255],"The":[107,226],"results":[108],"showed":[109,182,216],"significant":[110],"differences":[111],"(p":[112],"<":[113],"0.05)":[114],"among":[115],"samples.":[117],"Bulk":[118],"density":[119],"ranged":[120],"0.66":[122],"0.84":[124],"g/mL,":[125],"water":[126,153],"absorption":[127,135,154,157],"capacity":[128,136],"2.02":[130],"2.81":[132],"g/g,":[133,141],"oil":[134,156],"1.35":[138],"2.51":[140],"viscosity":[143,209],"32.35":[145],"241.69":[147],"cP.":[148],"GFMSBD":[149,218],"exhibited":[150],"highest":[152,221],"capacity,":[155,158,160,165],"foaming":[159],"emulsifying":[161],"activity":[162],"swelling":[164],"indicating":[166],"that":[167,183,204,217,229],"combined":[168,231],"improved":[172,237],"Microbial":[180],"analysis":[181],"all":[184],"samples":[185],"microbiologically":[187],"acceptable,":[188],"bacterial":[190],"fungal":[192],"counts":[193],"within":[194],"stated":[195],"limits":[196],"no":[198],"coliform":[199],"contamination.":[200],"Pasting":[201],"indicated":[203],"reduced":[208],"setback":[211],"values,":[212],"while":[213],"evaluation":[215],"had":[219],"overall":[222],"acceptability":[223,247],"score":[224],"(8.77).":[225],"concluded":[228],"application":[232],"performance,":[240],"behaviour":[244],"maize-black":[249],"bean-date":[251]},"counts_by_year":[],"updated_date":"2026-11-13T13:42:25.865203","created_date":"2026-06-30T00:00:00"}
