Microbial, pH, Titratable Acidity, Functional and Sensory Properties of Weaning Food Blends Formulated from Maize, Cowpea, Bambaranut and Groundnut

Abstract

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.