Abstract
<p><em>This study investigated the microbial, sensory evaluation and functional properties of cereal/legume complementary weaning food blends using yellow maize, cowpea, bambaranut and groundnut. Yellow maize was fermented to produce “Akamu”, cowpea, bambaranut and groundnut were roasted. The weaning food blends were formulated as follows: MCBG: 60 (g) yellow maize: 20(g) cowpea: 10(g) bambaranut: 10(g) groundnut, MCB; 60(g) yellow maize: 20(g) cowpea: 20(g) bambaranut, MCG: 60(g) yellow maize: 20(g) bambaranut: 20(g) groundnut and MBG: 60(g) yellow maize: 20(g) bambaranut: 20(g) groundnut. Standard laboratory methods were used to determine the parameters. The yellow maize (Improved variety), cowpea, bambaranut and groundnut were obtained from Lake Chad Research Institute (LCRI) Maiduguri. Data obtained were subjected to analysis of variance (ANOVA) and Duncan’s multiple range test was used to separate the means. A decrease in pH with an increase in titratable acidity was observed during the production of “Akamu” from yellow maize. The weaning food blend MCBG showed a significant decrease in viscosity, water absorption capacity and bulk density than MCB, MCG and MBG. Predominant micro organisms isolated during the production of Akamu and the weaning food blends were lactobacillus, saccharomyces cerevisae, and streptococcus lactics. Results of the sensory evaluation showed that MCBG had the highest overall acceptability than the three weaning food blends MCB, MCG and MBG.</em></p>
Highlights
Children in must developing countries are introduced directly to the regular house diet of cereal foods inadequate complementary food is a major cause for the high incidence of child malnutrition, morbidity and mortality (Ijarotimi, 2012) Protein malnutrition among infants in low income countries is an important public health problem and can be related to the composition of the complementary foods introduced after the breast feeding period (Falmata et al, 2014)
It has been recognized that high densed with pathogenic microbiological parameters weaning foods is an etiological factor of protein energy malnutrition (Saleh, 2015)
Traditional weaning foods are prepared mainly from cereals like maize, millet and sorghum, which are usually in protein quantity and quality. This coupled with the high cost and viscous nature of commercial available complementary foods as well as the poor hygiene of food handlers and major constraints in providing children with adequate nutrients (Gernah et al, 2012)
Summary
Children in must developing countries are introduced directly to the regular house diet of cereal foods inadequate complementary food is a major cause for the high incidence of child malnutrition, morbidity and mortality (Ijarotimi, 2012) Protein malnutrition among infants in low income countries is an important public health problem and can be related to the composition of the complementary foods introduced after the breast feeding period (Falmata et al, 2014). Traditional weaning foods are prepared mainly from cereals like maize, millet and sorghum, which are usually in protein quantity and quality This coupled with the high cost and viscous nature of commercial available complementary foods as well as the poor hygiene of food handlers and major constraints in providing children with adequate nutrients (Gernah et al, 2012). It is desirable to study ways and means of developing less costly but nutritious complementary weaning foods using our local available cereals and legumes through simple techniques (Elemo et al, 2011). The objective of the study is to formulate a weaning food blends from yellow maize, cowpea, bambaranut and groundnut flours and to assess their pH, titratable acidity, functional microbiological and sensory properties
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