Abstract

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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