Abstract
This study investigated the effect of pre-treatment on the microbial and sensory quality of weaning foods produced from blends of sorghum and soybean. Sorghum and soybean were fermented, roasted and fermented/roasted, then milled into flours. Untreated sorghum and soybean flours were also produced separately and serve as the control. A portion of sorghum was malted and milled to obtain malted sorghum flour of which 5% was added to each sample except the control samples. Weaning foods were prepared in the following ratios: (75:20:5), (65:30:5) and (55:40:5) of sorghum: soybean: malt for the treated samples and the control samples contained (80:20), (70:30) and (60:40) of untreated sorghum : soybean. The microbial and sensory qualities of the samples were determined. The result of the microbial analysis of the formulated weaning food blends showed that all samples indicated a safety for consumption. The appearance of both treated and untreated were not significantly different (p<0.05) while the means scores of the blends in texture, taste, aroma and overall acceptability were significantly different (p<0.05). Fermentation and roasting used in this study showed that the processing methods had marked effect on the microbial and sensory quality of the weaning foods produced, thus, its recommendation for domestic processing of weaning foods. Key words: Pretreatments, weaning food, sorghum, soybean, microbial and sensory qualities.
Highlights
Weaning is the gradual introduction of foods other than breast milk into a baby‟s diet from the age of six months
The aim of this study is to examine the effects of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean
The total plate count (TPC) ranged from 1.30 × 103 to 2.83 × 103 with sample F55:40:5 having the highest value while sample R55:40:5 had the lowest value
Summary
Weaning is the gradual introduction of foods other than breast milk into a baby‟s diet from the age of six months. Weaning foods are foods widely used during the transition from consuming solely human milk or infant formulas to the introduction of a mixed diet. The foods are solely introduced to complement breast milk, progressively replace it and eventually adopt the child to adult diets.
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