Research Article
Volume 15 Issue 11 - 2020
Studies on the Proximate, pH, Titratable Acidity and Microbial Activity of Maize Fermented Meal Fortified with Soybean and Bambaranut to Produce Infant Weaning Meal
Bintu BP1*, Maryam BK2, Falmata AS1, Abdulmalik IA1, Isa ZY1 and Modu S1
1Department of Biochemistry, Faculty of Science, University of Maiduguri, Maiduguri, Nigeria
2Department of Biological Science, Faculty of Science, University of Maiduguri, Maiduguri, Nigeria
*Corresponding Author: Bintu BP, Department of Biochemistry, Faculty of Science, University of Maiduguri, Maiduguri, Nigeria.
Received: October 08, 2020; Published: October 31, 2020


White maize was fermented to produce an infant weaning food fortified by soybean and bambaranut, soybean and Bambaranut were roasted. The research was carried out to determine the proximate composition, PH, Titratable acidity and Microbial activity. Infant weaning food was formulated in a 70:20:10 ratio i.e. 70(g) white maize 20(g): soyabean: 10(g) bamabaranut. By Standard Procedures. Parameters analyzed were carried out using analysis of variance (ANOVA). Values were significant at P 0.05. The weaning food blend had a potent level of (12.71 ± 0.19) which was below the control cerelac® (15) but has met the RDA of infants 0 - 1 year (12.44). The fat (13.13 ± 0.11) carbohydrate (71.0 ± 0.18) and energy content (426.08 ± 0.17) of the weaning food blend compare favourably with the control cerelac®. A steady drop in pH with a total increase in titratable acidity was observed during the fermentation of white maize. Lactobacillus and saccharomyces cerevisiae were mostly present during maize fermentation. The weaning food blend met the RDA of infant 0 - 1 year in terms of protein, fat, carbohydrate and energy with a longer shelf life and low microbial activity.

Keywords: Maize; Soybean; Bambaranut


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Citation: Bintu BP., et al. “Studies on the Proximate, pH, Titratable Acidity and Microbial Activity of Maize Fermented Meal Fortified with Soybean and Bambaranut to Produce Infant Weaning Meal” EC Nutrition 15.11 (2020): 59-70.

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