Assessment of the nutritional quality of weaning food prepared from fermented blends of sorghum (Ogi) and soybean
1 Department of Microbiology and Biotechnology, First Technical University, Ibadan, Oyo State, Nigeria.
2 Department of Nutrition and Health Sciences, Universidade Federal de Vicosa, Brazil.
3 Department of Microbiology, University of Ilorin, Kwara State, Nigeria.
4 Institute of Ecology and Environmental Studies, Faculty of Science, Obafemi Awolowo University, Ile-Ife.
5 Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria.
6 Genetics and Molecular Biology Laboratory, Department of Biology, College of Science and Technology, Texas Southern University, USA.
Research Article
GSC Biological and Pharmaceutical Sciences, 2024, 27(02), 001–012.
Article DOI: 10.30574/gscbps.2024.27.2.0142
Publication history:
Received on 12 March 2024; revised on 27 April 2024; accepted on 29 April 2024
Abstract:
This study investigated the nutritional quality of weaning food prepared from fermented blends of sorghum (ogi) and soybean. The raw samples were processed into flour and were mixed in ratio of 60:40 and 70:30 respectively. Lactic acid bacteria (LAB) were isolated from fermented ogi and were accessed for their technological properties. The pH and total titratable acidity of the ogi was accessed, proximate composition and shelf-life of the weaning blends were determined by standard methods. A total of 10 LAB isolates were obtained, characterized and identified as L. plantarum (50%), L. fermentum (30%), L. delbrueckii (10%), and L. brevi (10%). Lactic acid, diacetyl and hydrogen peroxide produced by the LAB isolates ranged from 1.203 ± 0.006 - 3.410 ± 0.010, 1.21 ± 0.02 - 3.63 ± 0.05 and 0.650 ± 0.060 - 1.910 ± 0.040 (mg/mL) respectively. The fermentation of the ogi resulted in pH reduction from 4.5 ± 0.01- 2.40 ± 0.01 and increased titratable acidity 12.49 ± 0.01 - 23.00±0.01 g/L. The 60:40 weaning blend of sorghum ogi flour and soybean improved protein, ash, crude fiber, moisture, fat, vitamin A, ascorbic acid, riboflavin, and beta carotene content compared to a 70:30 blend. The blend also showed improvements in mineral content, with a significantly higher overall nutritional value compared to the 70:30 blend. Coliforms were not observed during the shelf-life monitoring. This study concluded that these blends meet daily nutritional requirements, provide health benefits, and meet recommended standards for weaning.
Keywords:
Complementary foods; Lactic acid bacteria; Nutritional quality; Ogi; Sorghum; Soybean; Weaning
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