Quality assessment of weaning food produced from fermented cereal-legume blends using starters

Kazeem M.O, . and Wakil S. M., . Quality assessment of weaning food produced from fermented cereal-legume blends using starters. pp. 1679-1685. ISSN 2231-7546

Infant weaning food was produced from sorghum - cowpea blends fermented with four combinations of starter organisms (Lactobacillus plantarum and Saccharomyces cerevisiae (AB1) Lactobacillus plantarum and Pediococcus acidilactici (AB2) Pediococcus acidilactici and Saccharomyces cerevisiae (AB3) and Lactobacillus plantarum Pediococcus acidilactici and Saccharomyces cerevisiae (AB4)) for 72 h and sampled 12 hourly for pH titrable acidity proximate analysis antinutritional factors and sensory quality attributes. There was a steady drop in pH with corresponding increase in titratable acidity throughout the fermentation period in all the combinations. The weaning food produced using the combination of Lactobacillus plantarum and Saccharomyces cerevisiae (AB1) had the highest (26.50) protein content and the least antinutrient content while Sample AB4 showed the highest value of antinutrients. Porridges made from the formulated blends were rated above average in terms of over-all acceptability. However samples fermented with the three combinations (AB4) had the highest preference rating. On the whole fermentation of sorghum-cowpea formulated weaning blends with combinations of Lactobacillus plantarum and Saccharomyces cerevisiae (AB1) had the highest nutritional contents and the least antinutrients and may be recommended for good quality weaning food.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/53%20I...

Abstract

Infant weaning food was produced from sorghum - cowpea blends fermented with four combinations of starter organisms (Lactobacillus plantarum and Saccharomyces cerevisiae (AB1) Lactobacillus plantarum and Pediococcus acidilactici (AB2) Pediococcus acidilactici and Saccharomyces cerevisiae (AB3) and Lactobacillus plantarum Pediococcus acidilactici and Saccharomyces cerevisiae (AB4)) for 72 h and sampled 12 hourly for pH titrable acidity proximate analysis antinutritional factors and sensory quality attributes. There was a steady drop in pH with corresponding increase in titratable acidity throughout the fermentation period in all the combinations. The weaning food produced using the combination of Lactobacillus plantarum and Saccharomyces cerevisiae (AB1) had the highest (26.50) protein content and the least antinutrient content while Sample AB4 showed the highest value of antinutrients. Porridges made from the formulated blends were rated above average in terms of over-all acceptability. However samples fermented with the three combinations (AB4) had the highest preference rating. On the whole fermentation of sorghum-cowpea formulated weaning blends with combinations of Lactobacillus plantarum and Saccharomyces cerevisiae (AB1) had the highest nutritional contents and the least antinutrients and may be recommended for good quality weaning food.

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Item Type:	Article
AGROVOC Term:	Infant foods
AGROVOC Term:	Infant formulas
AGROVOC Term:	Sorghum
AGROVOC Term:	Cow pea
AGROVOC Term:	Lactobacillus plantarum
AGROVOC Term:	Saccharomyces cerevisiae
AGROVOC Term:	Pediococcus acidilactici
AGROVOC Term:	Pennisetum americanum
AGROVOC Term:	Corn (maize)
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22266

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