Characteristics of Microbiological and Physicochemical of Complementary Foods Based on Maize (Zea mays) Fortification With Bambara Groundnut (Vigna subterranea)

T I Mbata,S Adeyemo

doi:10.5539/jas.v12n5p9

Abstract

Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. The study was aimed at formulating complementary foods using on maize and Bambara groundnut with a view of reducing malnutrition in low income families. The blends 70% maize, 30% Bambara groundnut were subjected into proximate, sensory and biochemical analyses using standard procedures. Nutrend (a commercial formula) was used as control. The effect of some processing techniques such as germination, roasting, fermentation, boiling, and soaking were determined. The results obtained showed protein content were 15.0% for roasted Bambara groundnut maize germinated flour (RBMGF), 13.80% for boiled Bambara groundnut maize germinated flour (BBMGF), 15.18% for soaked Bambara groundnut maize germinated flour (SBMGF), values for maize flour and nutrend had 10.4% and 23.21% respectively. Energy value of RBMGF, BBMGF, SBMGF, maize flour and nutrend were 494.9, 348.97, 356.49, 351 and 467.2 kcal, respectively. The antinutrient composition of roasted Bambara groundnut maize germinated flour (RBMGF) and boiled Bambara groundnut maize germinated flour (BBMGF) were lower than of soaked Bambara groundnut maize germinated flour (SBMGF). The overall acceptability of SBMGF was rated higher than RBMGF, BBMGF and Maize flour, but lower than Nutrend.&nbsp; Microflora gradually changed from gram negative enteric bacteria such as Escherichia coli, Klebsiella spp. and Enterobacter aerogenes, mold such a Penicillium citrinum, lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, and Lactobacillus delbrueckii subsp. bulgaricus and yeast, such as Saccharomyces cerevisae to be dominated by Gram positive lactic acid bacteria (LAB) and yeasts. Yeasts and LAB growth counts in the complementary food varied between 4.44 and 7.36 log cfu/ml. LAB number increased from 5.40 to 7.36 log cfu/ml during fermentation. Yeasts increased from 4.44 to 5.60 log cfu/ml. The use of Bambara groundnut fortification to traditional foods could promote the nutritional quality of African maize-based traditional food.

Highlights

Malnutrition is widespread in both rural and urban communities in Nigeria
The results of the microbial counts and isolation from Bambara groundnut-maize germinated meals are shown in Table 1 and Figures 2-5
The microflora gradually altered from Gram-negative enteric bacteria, molds, lactic acid bacteria and yeast to be dominated by Gram-positive lactic acid bacteria (LAB) and yeast

Summary

Introduction

Malnutrition is widespread in both rural and urban communities in Nigeria. This is due to strict economic measure, inadequate production and supply of foods, especially protein and micronutrients rich foods. Maize processing in West Africa is based on traditional indigenous technology, which utilizes local raw materials, and in most cases, local equipment. These technologies are simple, with most of them having been developed through experience in the production of products of desirable quality (Sefa-Dedeh & Mensah, 1991). Maize is processed into a wide range of foods and beverages ranging from weaning and children’s breakfast porridge to adult main meals and snack foods (Plahar & Leung, 1983)

Methods

Results

Conclusion