Food Science and Nutrition Studies ISSN 2573-1661 (Print) ISSN 2573-167X (Online) Vol. 3, No. 2, 2019 www.scholink.org/ojs/index.php/fsns 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 www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 2, 2019 61 Published by SCHOLINK INC. 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. www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 2, 2019 62 Published by SCHOLINK INC. 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 www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 2, 2019 63 Published by SCHOLINK INC. 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. www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 2, 2019 64 Published by SCHOLINK INC. 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). www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 2, 2019 65 Published by SCHOLINK INC. 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. www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 2, 2019 66 Published by SCHOLINK INC. 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 www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 2, 2019 67 Published by SCHOLINK INC. 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. www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 2, 2019 68 Published by SCHOLINK INC. 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 www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 2, 2019 69 Published by SCHOLINK INC. 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 www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 2, 2019 70 Published by SCHOLINK INC. 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. References Akingbala, J. O., Rooney, L. W., & Faubion, J. M. (1981). A laboratory procedure for the preparation of Ogi, A Nigerian fermented food. Journal of Food Science, 46, 1523-1526. https://doi.org/10.1111/j.1365-2621.1981.tb04212.x 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 Bioprod Proc. Barac, M., Cabrilo, S., Pesic, M., Stanojevic, S., & Macej, O. (2010). Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes. 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