TY  - JOUR
T1  - Microbial and Nutritional Evaluation of Infant Weaning Food from Mixture of Fermented Food  Substrates
AU - , O.B. Olorunfemi AU - , F.A. Akinyosoye AU - , F.C. Adetuyi 
JO  - Research Journal of Biological Sciences
VL  - 1
IS  - 1
SP  - 20
EP  - 23
PY  - 2006
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2006.20.23
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2006.20.23
KW  - Weaning food
KW  -soybean
KW  -banana
KW  -nutritional content
AB  - Soybeans, ripe and unripe banana were dried, milled and formulated in graded mixtures with maize or sorghum as the food base. The blends were separately fermented at 30±2&deg;C for 72 h. The microbial load and types, pH and proximate analyses of the fermenting mixtures were investigated. The following bacteria and fungi were isolated during fermentation; <I>Bacillus cereus, Clostridium bifermentans, Corynebacterium sp, Leuconostoc mesenteroides, Micrococcus liteus, Staphylococcus aureus and Aspergillus flavus, Aspergillus niger, Mucor  mucedo,  Rhizopus  stolonifer  and  Saccharomyces </I>sp. The bacterial counts ranged between 3.0 x 10<SUP>6</SUP> to 10 x 10<SUP>6</SUP> cfu  mL<SUP>-1</SUP> for blends with maize base and 2.0 x 10<SUP>6</SUP> to 24 x 10<SUP>6</SUP> cfu mL<SUP>-1</SUP> for blends with sorghum base for the period of fermentation. Three blend viz; Maize + Unripe banana + Soybean (MUS), Sorghum + Unripe banana + Soybean (SUS) and Sorghum + Ripe Banana (SRB) were found to be adequate in protein (18.20, 21.11 and 19.63%), fat (14.60, 7.76 and 13.21%) and ash (3.87, 2.33 and 1.4%), respectively. These compositions compared favourably  with some previously reported studies on weaning foods in Nigeria, such as &quot;soy-ogi&quot; and also with the Protein Advisory Group of United Nations weaning recommendations. MUS, SUS, SRB may therefore be used as potential weaning foods.
ER  -