


































Food Science and Nutrition Studies 

ISSN 2573-1661 (Print) ISSN 2573-167X (Online) 

Vol. 3, No. 2, 2019 

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60 
 

Original Paper 

Microbial, pH, Titratable Acidity, Functional and Sensory 

Properties of Weaning Food Blends Formulated from Maize, 

Cowpea, Bambaranut and Groundnut 

Bintu B.P.1, Falmata A.S.1, Maryam B.K.1, Raihatu M.A.1, Chellube Z.1, Hauwa H.1 & Modu S.1* 

1 Department of Biochemistry, Biological Sciences and Chemistry, Faculty of Science, University of 

Maiduguri, P.M.B 1069, Maiduguri, Nigeria 

* Modu S., Department of Biochemistry, Biological Sciences and Chemistry, Faculty of Science, 

University of Maiduguri, P.M.B 1069, Maiduguri, Nigeria 

 

Received: March 1, 2019        Accepted: March 18, 2019       Online Published: April 24, 2019 

doi:10.22158/fsns.v3n2p60        URL: http://dx.doi.org/10.22158/fsns.v3n2p60 

 

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. 

Keywords 

weaning food, pH, cereal/legume blend, fermentation/roasting 



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1. Introduction 

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). According to World Bank (2013) 

malnutrition when it is served can cause premature death, permanent disability and fragility in face of 

many deadly diseases. Among different types of malnutrition protein energy malnutrition affects more 

than one half of the world’s population especially infants at weaning age (Laminu 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). 

In many developing countries, 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 

therefore, 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). These food staples can be fermented to increase the nutrient content, reduce bulk water 

absorption capacity, improve their shelf life and be generally acceptable to infants at weaning age. 

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. 

 

2. Materials and Methods 

2.1 Materials  

Sources of Yellow Maize, Cowpea, Bambaranut and Groundnut 

The yellow maize (Improved variety), cowpea, bambara nut and groundnut were obtained and 

authenticated by a seed breeder/plant taxonomist in the Lake Chad Research institute, and Department 

of Biological Science, University of Maiduguri respectively. 

Source of Commercial Weaning Foods  

The commercial weaning foods maize based Cerelac and wheat based Frisogold were purchased from a 

supermarket in Maiduguru, Borno State. It is recommended for infants of 6 months and above and it is 

a product of Nestle Nigeria plc.  

2.2 Methods 

Preparation of “Akamu” 

The Akamu (ogi) was prepared by the method described by Akingbala et al. (1981). One hundred (100 

g) of maize (cereal) was cleaned and steeped into 200 ml of distilled water in a 1:2 ratio for 72 hours. 



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At the end of the 72 hours, the top water was decanted and 200 ml of distilled water was added and 

milled into a slurry. The slurry was then sieved through a nylon cloth to separate the bran. The filtrate 

was then allowed to settle for 24 hours and the top water decanted. The akamu was sun-dried to a 

constant weight and was packed into airtight container and stored at 40C until used for weaning food 

formulation and analysis. 

Preparation of Cowpea  

One hundred (100 g) of the cowpea was cleaned and soaked in distilled water for 5 minutes. The 

cowpea was dehulled (using a mortar and pestle) and washed to remove the husk. It was then sun-dried 

to a constant weight roasted and ground into a fine powder as described by Theodore et al. (2007). 

Preparation of Bambaranut  

One hundred (100 g) of dry bambara nut was cleaned, roasted and milled into a fine powder after 

which it was sieved using a sieve as described by Theodore et al. (2007). 

Preparation of Groundnut 

One hundred (100 g) of groundnut was cleaned of dirt, roasted and dehulled. The dehulled groundnut 

was milled as described by Davies (2009). 

Formulation of the Weaning Diets 

Cereal / legume diets were formulated using yellow maize, cowpea, bambara nut and groundnut in the 

following ratios; 

1. 60 parts of Yellow Maize, 20 parts of Cowpea, 10parts of Bambaranut and 10 parts of groundnut. i.e., 

60:20:10:10-MCBG. 

2. 60 parts of Yellow Maize, 20 parts of Cowpea, 20 parts of Bambaranut. i.e., 60:20:20-MCB. 

3. 60 parts of Yellow Maize, 20 parts of Cowpea, 20 parts of Groundnut. i.e., 60:20:20-MCG. 

4. 60 parts of Yellow Maize, 20 parts of Bambaranut, 20 parts of Groundnut. i.e., 60:20:20-MBG. 

pH and Titratable Acidity (TA) 

During 72 hours of fermentation, pH and titratable acidity were measured. The pH of the supernatant 

was taken using a pH meter. For the titratable acidity, 10ml of sample was measured into a 50 ml 

beaker of phenolphthalein indicator was added and titrated against 0.1N NaOH (Egnan et al., 1981). 

Calculation 

Titratable acidity (g/100) = 
V x N meq.wt

1000 x V
 x 100  

Where 

V = volume of sodium hydroxide 

N = Normality of sodium hydroxide 

Meq. Wt = Mill equivalent weight of standard 

Functional Properties 

Water Absorption Capacity (WAC) 

One gramme (1 g) of each diet was weighed into a centrifuge tube and 10 ml of distilled water was 

added. Samples were vortexed for 5 minutes and allowed to stand for 15 minutes at room temperature 



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before centrifuging (10,000 x C) for 5 minutes Excess water was allowed to drain by inverting the tube 

over absorbent paper. The weight of sample bound to water was determined by difference (Lin & 

Humbent, 1974). 

Apparent Viscosity 

Viscosity was determined by the methods of Bhattachanga et al. (1986). Viscosity (AV) was determined 

by placing twenty grams (20 g) of the sample in measuring cylinder of 100 ml of water in a boiling 

water bath of 750C -800C. The slurry was constantly stirred and until boiling which was continued for 

five minutes. The slurry was cooled to room temperature 230C-250C and their viscosity was measured 

with a cannon viscometer. 

Bulk Density  

The bulk density was determined using the method of Okezie and Bello (1988). Ten grams (10 g) of the 

sample material were placed in a 25 ml graduated cylinder and packed by gentle tapping of the cylinder 

on a bench top ten times from a height of 5-8 cm. The final volume of the test material was recorded 

and expressed as g/ml. 

Microbiological Analysis 

Microbiological analysis was determined according to the method described by Harrigan and McCaine 

(1976). Appropriate dilution of samples was enumerated for counts of bacteria and yeasts using nutrient 

agar, MacConkey agar, sabourraud dextrose agar and blood agar base. Inoculated plates was incubated 

at appropriate time and temperature combinations. Colonies of respective microbial types appearing in 

inoculated plates was counted and expressed as colony forming units (cfu/g). Colonies of bacteria and 

yeasts was isolated and subcultured to obtain pure cultures. 

Media Preparation 

Nutrient agar 

This is a general purpose medium which may be enriched with 10% blood or other biological fluid. It 

supports the growth of a wide range of microorganisms and contains sufficient nutrients for the 

organisms. 

Procedure 

Twenty grams (20 g) of nutrient agar (oxoid) was weighed and dissolved in 1.0 L of distilled water in a 

clean conical flask. It was brought to boil to dissolve completely and then sterilized by autoclaving at 

1210C for 15 minutes. It was allowed to cool to 50-550C and them poured aseptically into sterile Petri 

dishes and allowed to set. 

MacConkey agar 

This is a differential medium for the isolation of coliforms and intestinal pathogens in water, dairy 

products and biological specimens. 

Procedure 

Fifty grams (52 g) of McConkey agar was weighed into 1.0 L of distilled water in a clean conical flask. 

This was brought to boil to dissolve completely and sterilized by autoclaving at 121oC for 15 minutes. 



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It was aseptically poured into sterile Petri dishes. The surface of the gel was dried before inoculation. 

Blood agar base 

Forty two grams (42 g) of nutrient agar was dissolved in 1.0 L of distilled water; it was dissolved and 

sterilized in an autoclave at 121oC for 15 minutes. On cooling 10 ml of blood was added and poured 

aseptically into sterile Petri dishes. 

Sabouraud dextrose agar 

This is a general purpose medium for the cultivation of yeasts and moulds. 

Sixty five grams (65 g) of SDA was suspended in 1.0L of distilled water was boiled to completely 

dissolve and autoclaved at 1210C for 15 minutes and then cooled and aseptically poured into Petri 

dishes. 

Determination of Total Viable Count 

After inoculation, the plates was incubated at 370C for 24 hours. The colonies obtained was counted on 

an electric colony counter (Gallen kamp Colony counter). 

Isolation and identification  

A loopful of the sample was smeared over one corner of the solidified medium which was sufficiently 

dried. A ninchrome wire loop will be sterilized over a spirit lamp then cooled and used to make parallel 

streaks from the main inoculums. The plates was then incubated at 370C for 24 hours. 

The colonies was separated from one another based on the difference of colony monopoly. One of the 

separated colonies was taken using a sterilized wire loop and inoculated in another media then 

incubated for 24 hours at 370C. Colonies was obtained on the medium after 24 hours. 

Sensory Evaluation  

A 10% (w/v) of the weaning food blends were cooked and evaluated by 50 nursing mothers using a 

nine point Hedonic Scole (Appendix I) as described by Land and Shepard (1988). The mean scores 

were analysed by Duncan’s Multiple Range Test. 

Statistical Analysis 

All determinations were carried out in triplicates. All data collected were subjected to analysis of 

variance and Duncan multiple range test was used to compare the means using SPSS 11.0 software. 

Significance was accepted at p≤0.05. 

 

3. Results 

3.1 pH and Titratable Acidity  

The results of pH and titratable acidity (TA) recorded during the fermentation of maize for “Akamu” 

production is presented in Table 1. Fermentation was found to cause a sharp decrease in pH with time. 

The change in pH from zero to 72 hours resulted in a pH drop from initial pH of 6.30±005 to 3.00±0.11 

at 72 hours. The titratable acidity increased from 0.30±0.05 to 4.73±0.02 during the 72 hours period of 

maize fermentation. Both pH and TA are time dependent and the respective differences are statistically 

significant (p<0.05). 



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Table 1. pH and Titratable Acidity (TA) at 72 Hour Fermentation of Maize 

Parameters  
Time (hours) 

0 24 48 72 

pH 6.30±0.05a 4.65±0.21b 3.31±0.05c 3.00±0.11d 

Titratable Acidity (TA) 0.30±0.05d 0.65±0.03a 3.60±0.06c 4.73±0.02b 

Values are recorded as mean ± SD of three determinations. Means in the same row with different 

superscripts are significantly different (p<0.05). 

 

3.2 Functional Properties of the Raw and Processed Maize, Cowpea Bambaranut and Groundnut and 

the Weaning Food Blends 

Functional properties of the raw and processed maize, cowpea, bambaranut and groundnut are 

presented in Table 2. The functional properties of the weaning food blends are presented in Table 3. 

Apparent Viscosity 

There was a significant (p<0.05) difference in the apparent viscosity of raw and processed cowpea, 

bambara nut at 30 shear rate. No significant difference (p<0.05) was observed between the raw and 

processed maize and groundnut at 30 shear rate.  

Signifciant differences (p<0.05) were observed in the apparent visicosity of the weaning food blends 

MCBG, MCB, MCG and MBG. MCG (1452.70 cps) exhibited the highest viscosity followed by MCB 

(1442.50 cps) and then MBG (1420.20 cps). The weaning food blend MCBG (1008.60 cps) exhibited 

the lowest viscosity 

Water Absorption Capacity  

The water absorption capacity of the raw and processed, maize, cowpea, bambaranut and groundnut 

exhibited significant (p<0.05) differences. Roasted groundnut had the highest water absorption capacity 

while fermented maize had the lowest water absorption capacity. 

The water absorption capcity of the weaning food blends exhibited significiant differences (p<0.05). 

MBG (1.40 g/ml) is the highest followd by, MCG (1.30 g/ml), MCB (1-10 g/ml) and then MCBG (0.98 

g/ml). MBG had the highest water absoption capcity while MCBG had the lowest water absorption 

capcity. 

Bulk-Density  

There was a significant(P<0.05) difference (p<0.05) in the bulk density of the raw and processed maize, 

cowpea, bambara nut groundnut and the weaning food blend. Raw groundnut had the lowest bulk 

density, while fermented maize had the highest. 

The weaning food blend MCBG (1.20 g/ml) had lowest bulk density when compared with MCB (1.50 

g/ml), MCG (1.60 g/ml) and MBG (1.80 g/ml) which were significantly higher than MCBG. MCB had 

the lowest bulk density followed by MBG and then MCG. 

 



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Table 2. Functional Properties of Raw and Processes Maize, Cowpea, Bambara Nut and 

Groundnut 

Functional 

properties  

SAMPLES 

Maize Cowpea Bambara-nut Groundnut 

Raw Fermented Raw Roasted Raw Roasted  Raw Roasted 

Apparent viscosity          

30 shear rate  1005.33±0.28a 1005.5±0.10a 999.9±0.10b 1016.0±0.11c 1002.2±0.20e 1007±0.10d 999.7±0.10b 999.2±0.10b 

Water absorption 

capacity (g/ml) 
2.00±0.10b 0.90±0.10g 1.42±0.10c 1.40±0.10d 1.00±0.10f 1.20±0.05h 1.30±0.05e 2.60±0.01a 

Bulk density (g/ml) 1.60±0.10c 1.90±0.05a 1.60±0.10c 1.60±0.05c 1.80±0.01b 1.60±0.05c 0.10±0.05d 1.80±0.10b 

Values are recorded as mean ± SD of three determinations. Mean in the same row with different 

superscripts are significantly (p<0.05) different. 

 

Table 3. Functional Properties of the Weaning Food Blends 

Functional properties  
Weaning food blends 

MCBG MCB MCG MBG 

Apparent viscosity 30 shear rate  1008.70±0.10a 1442.50±0.020c 1452.70±0.07b 1420.20±0.10d 

Water absorption capcity (g/ml) 0.98±0.02d 1.10±0.05c 1.30±0.10b 1.40±0.07a 

Bulk density (g/ml) 1.20±0.02d 1.50±0.06c 1.60±0.10a 1.80±0.03b 

MCBG—60 parts of yellow maize, 20 parts of cowpea, 10 parts of Bambaranut and 10 parts of 

groundnut 

MCB—60 parts of yellow maize, 20 parts of cowpea, 20 parts of Bambaranut  

MCG—60 parts of yellow maize, 20 parts of cowpea, 20 parts of Groundnut 

MBG—60 parts of yellow maize, 20 parts of Bambaranut, 20 parts of Groundnut 

 

Total Bacterial Count and Microorganisms Isolated 

The total bacterial count during the production of “Akamu” is presented in Table 4. The total bacterial 

count at 0 hour was 28 x 103 cfu/ml which then dropped to 20 x 103, 11 x 103, 8 x 103 at 24 hours, 48 

hours and 72 hours fermentation of maize respectively. The bacterial count of the slurry after 24 hours 

was 6 x 103 cfu/ml, 5 x 103 for dried Akamu, 1 x 103 cfu/ml for MCBG, 3 x 103 cfu/ml for MCB, 7 x 

103 cfu/ml for MCG and 3 x 103 cfu/ml for MBG. 

The microorganisms isolated from “Akamu” production are shown in Table 5. lactobacilus, 

Escherichia coli and Corynebacteria appeared after 24 hours of maize fermentation. Lactobacillus 

streptococcus lactic, Bacillus subtitilitis Saccharomyces cerevisae appeared after the grain was milled 

into a slurry after 24 hours of fermentation. Lactobacillus and Saccharomyces cerevisae were present 

after the “Akamu” was sun dried to a constant weight ; Saccharomyces Cerevisae were detected in 



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MCBG, Lactobacillus in MCB, Saccharomyces Cerevisae and Streptococcus Lactics in MCG and 

Saccharomyces cerevisae and Lactacillus in for MBG. 

 

Table 4. Total Bacterial Count during Production of “Akamu” 

Samples  Total bacterial count (cfu/ml) 

Maize 0 hour 24 hours 48 hours 72 hours  

Steep water 28 x 103 20 x 103 11 x 103 8 x 103 

Slurry  - 6 x 103  - - 

Dried “Akamu” - 5 x 103 - - 

MCBG  - 1 x 103 - -  

MCB - 3 x 103 - - 

MCG - 7 x 103 - - 

MBG - 3 x 103 - - 

 

Table 5. Microorganisms Isolated During Production of “Akamu” 

Sample Microorganisms isolated    

Maize  24 hours 48 hours  72 hours  

Steep water Lactobacillus Lactobacillus Lactobacillus 

 Escherichia coli Streptoccus lactic Streptococcus lactics 

 Corynebacteria E.coli  

 Bacteria   

Slurry  
Lactobacillus, Streptoccus lactic Bacillus 

substilitis, Saccharomyces cerevisae 
  

Dried “Akamu” Lactobacillus, Saccharomyces cerevisae   

MCBG  Saccharomyces cerevisae   

MCB Lactobacillus   

MCG 
Streptococcus lactics 

Saccharomyces cerevisae 
 - 

MBG 
Saccharomyces cerevisae 

Lactobacillus 
 - 

 

Sensory Evalaution of the weaning food blends  

The sensory evaluation of the weaning food blends is presented in Table 6. No significant (p>0.05) 

differences were observed in the colour, odour, taste and overall acceptability of the formulated 

weaning food blends MCB, MCG and MBG. However, there was a significant (p<0.05) difference in 

the color, odour, taste, texture and overall acceptability of MCBG and the three weaning food blends, 

MCB, MCG and MBG. 



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Table 6. Sensory Evaluation of the Weaning Food Blends 

Parameters Weaning Food Blends 

 MCBG MCB MCG MBG 

Colour 8.3±1.21a 7.6±2.50b 7.5±1.93b 7.0±1.91b 

Odour 8.1±1.17a 7.3±2.48b 7.3±2.00b 7.7±0.98b 

Taste 8.6±2.40a 7.7±2.56b 7.6±1.89b 6.8±2.41b 

Texture  8.2±1.01a 6.9±2.44b 7.0±1.59c 6.9±1.12b 

Overall acceptability 8.00±2.00a 7.8±2.52b 7.6±1.81b 7.1±2.14b 

 

4. Discussion 

4.1 pH and Titratable Acidity (TA) 

Fermentation was found to cause a gradual reduction in pH with time. The reduction in pH of maize 

during fermentation was similar to the result of other workers (Elyas et al., 2002; Nanson & Fields, 

2011; Sanni et al., 1994). These results also agree with those obtained by Gieze (1994), who reproted 

that as a result of fermentation acidity increased and pH falls and this enhanced the keeping quality of 

fermented foods, by inhibiting microbial growth and also contributing to the flavour of processed 

maize. Nanson and Fields (2011) reported that lactic acid fermentation causes a rapid drop in pH of 

various food grains. Also in a related study, fermented dough is lowered due to the production of 

organic acids by the microflora; hetero fermentors were reported to convert glucose to equimolar 

mixture of lactic acid, ethanol and carbon dioxide (Singh et al., 2012). 

Titratable acidity increased with time over the entire fermentation period from 0.30±0.05 at 0 hour to 

4.73±0.02 at 72 hours of maize fermentation. This finding is in agreement with the work of Wakil and 

Kazeem (2012). The increase in acidity is of great significance as it was reported to reduce the 

incidence of diarrhoea in infants consuming fermented maize porridge (Mensah et al., 1990). 

Functional Properties 

Apparant Viscosity  

The weaning food blend MCBG had a lower viscosity followed by MCB, MCG and then MBG. 

Decrease in apparant viscosity indicates increase in nutrient density. Nkama et al. (2001) made similar 

observations. The significant reduction in viscosity with fermentation could be due to breakdown of 

macromolecules such as polysaccharides and polypeptides to smaller units, such as dextrins and 

peptides respectively by the enzymes mobilized during fermentation (Gernah et al., 2012). Low 

viscosity weaning diet with a high nutrient content is a desirable characteristics of weaning food 

(Ariahu et al., 1996). During fermentation of cereals, microbial activity hydrolyses starch granules 

thereby resulting in reduced viscosity (Chavan & Kadam, 1989; Nout et al., 1998).  

The action of microbial α- and β- amylases on the maize modify starch structures and results in low 

viscosity. This thereby leads to a reduction in dietary bulk which is an important factor in the aetiology 



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of protein -energy malnutrition (Mbata et al., 2009b). 

Water Absorption Capacity 

Water absorption capacity indicates the volume of water required to form a gruel with suitable 

consistency for infant feeding (Bintu et al., 2015; Sodipo & Fashakin, 2011). The result showed that the 

weaning food blend (MCBG) had lowest water absorption capacity followed by MCB, MCG and then 

MBG. Ijarotimi and Keshinro (2013) had similar findings. According to Ghavidel and Mehdi (2011), 

water absorption capacity gives an indication of the amount of water available for gelatinization. Lower 

absorption capacity is desirable for making thinner gruels. The process of fermentation provides a 

simple inexpensive means of increasing nutrient density by reducing bulk. Fermentation influenced the 

ability of the weaning food to absorb water (Ikujenlola & Fashakin, 2005). According to previous 

reports of Barac et al. (2010) and Ikujenlola and Adurotoye (2014) fermentation activates the inherent 

amylase enzymes in grains; these enzymes saccharify / dextrinify the starch in the grains to dextrins 

and maltose which absorbs little water when cooked. Weaning food blends with low water absorption 

capacity tend to have their microbial activities reduced (Imtiaz et al., 2011). 

Bulk Density 

The significant reduction in bulk density of the weaning food blend (MCBG) could be attributed to the 

fact that fermentation tend to soften the seeds thus making milling easier with smaller particle size than 

the unprocessed grains, hence the reduction in bulk density (Iwe, 2003). The significance of this is that 

the less bulky flours will have higher nutrient density, since more flour can be packaged in the same 

given volume (Gernah et al., 2012). The bulk density is a reflection of the load the flour samples can 

carry, if allowed to rest directly on one another (Wilhelm et al., 2004). Values obtained from this study 

were comparable with the values reported by (Singh et al., 2012). 

Total Bacterial Count and Microorganisms Isolated 

Fermentation of maize attracted a microflora of bacteria and yeast. Lactate bacteria and yeast were 

predominant in the fermented sample. This could be as a result of a symbiotic relationship between 

lactate and yeast. It is assumed that the lactic flora provide an acidic condition for growth which yeast 

provide sufficient growth factors which enhances growth of lactate flora (Bintu et al., 2015; Ikemefuna, 

1998). The microorganisms that were predominant were Lactobaciullus and Saccharomyces cerevisae. 

This is in agreement with the findings of Abegaz et al. (2002), Mbata et al. (2009a), Serna-salde and 

Rooney (1995). Oyerekua (2011) observed species of sacchoromyces cerevisae in spontaneous lactic 

acid fermentation in cereals. The decrease of total bacterial counts in the weaning food blend might be 

due to mixed macro-flora of each cereal and legume that might also indicate a range of enzymes like 

glycoamylase which degrades starch and yeast and ferments parts of glucose thereby making lactic acid 

bacteria to co-exist with yeast in proto-cooperative manner. This agrees with the report of Nout (2009), 

Amodou et al. (2014) Fermentation has also been strongly suggested to have inhibition effects on the 

groups of microorganisms that can cause spoilage or food poisoning (Gernah et al., 2012).  

Sensory Evaluation 



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The result of the sensory evaluation indicates that the colour, odour, taste, texture and overall 

acceptability of the weaning food blends, MCB, MCG and MBG, showed no significant differences. In 

the overall acceptability, the weaning food blend MCBG had a highest overall acceptability which 

indicates like very much followed by MCB, MCG and MBG. This indicates that MCBG was preferred 

over MCB, MCG and MBG. 

 

5. Conclusion  

Fermentation affected the microbiological composition and enhanced microbiological safety of the 

diet/blends by increasing dominance of lactic acid bacteria and inhibiting growth of pathogenic 

mciro-organisms and improved the nutrient density by reducing bulk. The sensory evaluation of 

MCBG was found to be superior in terms of over all acceptability than MCB, MCG and MBG. 

 

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Amadou, I., Gounga, M. E., Shi, Y. H., & Le, G. W. (2014). Fermentation and heatmoisture treatment 

induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour. Food 

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Barac, M., Cabrilo, S., Pesic, M., Stanojevic, S., & Macej, O. (2010). Profile and functional properties 

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