Effect of Co-Fermentation on the Quality Attributes of Weaning Food Produced from Sorghum (Sorghum bicolor) and Pigeon Pea (Cajanus cajan)

Abstract

ABSTRACTEnriched weaning food was produced from co-fermentation of sorghum and pigeon pea in the ratio 90:10.80:20 and 70:30 sorghum and pigeon pea, respectively. Sorghum was soaked in water and fermented separately for 60 h followed by the incorporation of pigeon pea flour at 10%, 20%, and 30%, and the blend were further fermented for 12 h respectively. The blends were then oven dried at 60°C for 24 h followed by milling and sieving. The samples were analysed for proximate composition, functional and pasting properties, phytate, mineral, and sensory characteristics. The results showed that the protein, ash, and crude fiber contents increased with increase in pigeon pea substitution levels from 9.75%−17.11%, 22.16% −2.36%, and 1.25%–2.11%, respectively. The carbohydrate and moisture contents decreased respectively from 74.82% to 68.46% and 7.39% to 6.29%, while water absorption and swelling capacity decreased from 2.42% to 2.40% and 3.21% to 2.94%, respectively. Mineral analysed increased from 227.6 mg/100 g to 275.43 mg/100 g for calcium, 247.2 mg/100 g to 289.94 mg/100 g for phosphorus, 8.44 mg/100 g to 33.92 mg/100 g for iron, and 11.6 mg/100 g to 186.20 mg/100 g for magnesium as the level of substitution increases. Sensory evaluation test showed that sample with 80:20 level of substitution had the highest overall acceptability and may be recommended for good quality weaning food