TRADITIONAL PRODUCTION AND CHEMICAL-COMPOSITION OF NDALEYI, A NIGERIAN FERMENTED PEARL-MILLET FOOD

Ndaleyi, a fermented, sun dried agglomerated powder produced from pear l millet or sorghum is one of the most popular foods consumed in Niger ia, mostly by the Kanuri people of Borno State. Its traditional produc tion is described. The mean yields of ndaleyi (mainly starch), chir (' millet gluten') and 'bran' (overtail or bina) were 30.6, 22.5 and 21.5 %, recpectively. A mean yield loss of 20% was observed. Chemical analy sis revealed that chir and 'bran' have higher protein, fat and ash con tents than ndaleyi. The titratable acidities (as percent lactic acid) of ndaleyi and chir were 0.9 and 0.3, while their pH values were 3.3 a nd 3.5, respectively.