MICROBIAL AND NUTRITIONAL QUALITY OF CEREAL BASED WEANING FOOD FORTIFIED WITH TIGERNUT AS STARTER CULTURE
Abstract
ABSTRACT
This study assessed the proximate composition, sensory attributes, and microbiological safety of two formulated weaning food blends (Blend A and Blend B). Proximate analysis revealed that Blend B had higher crude protein (10.95%) and fiber (2.28%) contents than Blend A (8.64% and 1.70%, respectively), suggesting superior nutritional quality. Conversely, Blend A had slightly higher carbohydrate (74.77%) and energy (365.96 kcal/100g) levels, providing more readily available calories. Sensory evaluation indicated potential acceptability differences based on aroma, taste, and texture, which may influence consumer preference despite nutritional disparity. Microbiological assessment identified both beneficial (Lactobacillus spp., Saccharomyces cerevisiae) and potentially pathogenic (Escherichia coli, Staphylococcus aureus) microorganisms in all samples. Total colony counts showed that LAB was highest in Blend B1 (4.6 × 10³ CFU/mL), while E. coli and S. aureus were most abundant in Blend B2 (2.2 × 10³ CFU/mL and 2.2 × 10³ CFU/mL respectively), raising food safety concerns. These findings underscore the importance of balancing nutritional enhancement with microbiological safety and consumer acceptability in the development of weaning foods.
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