African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean

Msheliza E. A.
  • Msheliza E. A.
  • Department of Home Economics Education, Federal College of Education (Technical), Gombe, Gombe State, Nigeria.
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Ilesanmi J. O. Y.
  • Ilesanmi J. O. Y.
  • Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, P. M. B. 2076 Yola, Adamawa State, Nigeria.
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Hussein J. B.
  • Hussein J. B.
  • Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, P. M. B. 2076 Yola, Adamawa State, Nigeria.
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Nkama I.
  • Nkama I.
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
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  •  Received: 19 January 2018
  •  Accepted: 03 July 2018
  •  Published: 31 December 2018

References

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Adebayo-Oyetoro AO, Olatidoye OP, Ogundipe OO, Akande EA, Isaiah CG (2012). Production and Quality Evaluation of Complementary Food Formulated from Fermented Sorghum, Walnut and Ginger. Journal of Applied Biosciences 54:3901-3910.

 
 

Adedeji EO, Jegede ED, Abdulsalam KO, Umeobia UE, Ajayi AO, Iboyi JE (2015). Effect of processing treatments on the proximate, functional and sensory properties of Soy-Sorghum-Roselle complementary food. British Journal of Applied Science and Technology 6(6):635-643.
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Amankwah EA, Barimah AKM, Nuamah JH, Oldman W, Nmaji CO (2009). Formulation of Weaning Food from Fermented Maize Rice, Soybeans and Fish Meal. Pakistan Journal of Nutrition 8(11):1747-1752.
Crossref

 
 

Asma MA, Elfalil EB, Eltinay AH (2006). Development of Weaning Food From Sorghum Supplemented with Leagues and Oil Seeds. Food and Nutrition Bulletin 24(1):1-10.

 
 

Badau MH, Jideani IA, Nkama I (2005). Production, acceptability and microbiological evaluation of weaning food formulations. Journal of Tropical Pediatrics 52(3):166-172.
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Badau MH, Jideani IA, Nkama I (2006). Rheological behaviour of weaning food formulations as affected by addition of malt. International Journal of Food Science and Technology 41:1222-1228.
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Eshun G, Baffour NK, Ackah PY (2011). Nutrient content and sensory acceptability of a wearing diet formulated from mixtures of soya bean, groundnut and rice. African Journal of Food Science 5(17):870-877.

 
 

Hussein JB, Sanusi MS, Filli KB (2016). Evaluation of drying methods on the content of some bio-actives (lycopene,-carotene and ascorbic acid) of tomato slices. African Journal of Food Science 10(12):359-367.
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Ikemefuna C, Obizoba J, Atii JV (1991). Effects of soaking, sprouting, fermentation and cooking on nutrient composition and some antinutritional factors of sorghum (guinesia) seeds. Plant Foods for Human Nutritional 41:203-212.
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Jideani IA, Jideani VA (2006). Laboratory manual of food bacteriology. Amana printing and Advertising Ltd, Kaduna, Nigeria. pp. 90-112.

 
 

Mbata TI, Ikenebomeh MJ, Alaneme JC (2009). Studies on the microbiological, nutrient composition and antinutritional contents of fermented maize flour fortified with bambara groundnut (Vigna subterranean L). African Journal of Food Science 3(6):165-171.

 
 

Mosha TC, Vicent MM (2004). Nutritional value and acceptability of homemade maize/sorghum-based weaning mixtures supplemented with rojo bean flour, ground sardines and peanut paste. International Journal of Food Science Nutrition 55(4):301-315.
Crossref

 
 

Mugula JK, Lyimo M (2000). Evaluation of the nutritional quality and acceptability of sorghum-based tempe as potential weaning foods in Tanzania. International Journal of Food Science Nutrition 51(4):269-277.
Crossref

 
 

Newkirk R (2010). Soybean: Feed industry guide. Canadian International Grains Institute, Canada.

 
 

Nwokoro O, Chukwu B (2012). Studies on Akamu, A Traditional Fermented Maize. Industrial Microbiology, University of Nigeria Nsukka. Revised Child Nutrition 39(4):248-252.

 
 

Oyarekua MA (2011). Evaluation of the Nutritional and Microbiological Status of Co-fermented Cereals/Cowpea 'Ogi'. Agriculture and Biology Journal of North America 2(1):61-73.
Crossref

 
 

Rombouts FM, Nouts MJR (1995). Microbial Fermentation in the Production of Plant Food. Journal Applied Bacteriology 79:1085-1175.

 
 

Soetan KO (2008). Pharmacological and other beneficial effects of antinutritional factors in plants-A review. African Journal of Biotechnology 7(25):4713-4721.

 
 

Wang N, Daun KJ (2006). Effect of Variety and Crude Protein Content on Nutrients and Anti-Nutrients in Lentils (Lens culinaris). Journal of Food Chemistry 95:493-502.
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