Comparative Evaluation of the Microflora and Biochemical Constituents of Sorghum-African Breadfruit Blends for Complementary Foods

Complementary foods formulated from locally obtainable, underutilized, low-priced sorghum and African breadfruit seeds were assessed for their microbial quality nutritional values. The fermented gruel produced (Ogi-baba) flour blends mixed in varying ratios of 100:0, 90:10, 80:20, 70:30, 60:40 50:50 (w/w.) respectively. microbiological quality, changes pH titratable acidity proximate compositions the determined using standard analytical methods. energy value was evaluated Atwater factor. Bacteria isolated samples Bacillus species, Escherichia coli, Pseudomonas Staphylococcus aureus, Klebsiella species Lactobacillus while fungal isolates include Saccharomyces Aspergillus niger, flavus Rhizopus species. colony-forming units bacteria fungi investigated supplemented ranged 1.1×105 ±0.00f to 10.9×107±10.04c cfu/g over 96 hours fermentation period. most predominant yeast genera Saccharomyces, respectively all persisting throughout fermenting decreased with a concomitant increase an percentage supplementation time. product shows significant (p<0.05) increases crude protein (18.92±0.02c 50%), fat (10.36±0.02c ash (6.55±0.03b fiber (1.92±0.00 d 50%) contents corresponding decrease carbohydrate moisture content as levels substitution 10% 50%. 340.99±0.11d 381.76±0.15b kcal/100 g. use supplement has been shown have considerable nutritive effect. Therefore, sorghum- can serve constituent traditional weaning adult meals which are compared foods. Stamford Journal Microbiology, Vol.12 (1) 2022: 8-14