Formulation of Weaning Food from Fermented Maize, Rice, Soybean and Fishmeal

Abstract

The use of fermented maize flour, soybean flour, rice flour and fish meal in weaning food formulation was investigated. Two blends, A and B, were formulated with and without fishmeal respectively. Blend A had soybean (20.09%), maize flour (43.96%), rice (31.81%) and fishmeal (4.14%) whilst Blend B had soybean (25.97%), maize flour (51.53%) and rice flour (22.5%). Chemical, sensory, microbial and shelf life evaluations were conducted. The protein and energy content in A and B were 19.13% and 404.34 kcal; 17.18% and 395.43 kcal respectively. The blends had low levels of minerals due to the removal of fish bones and grain pomace during formulation. The microbial count of the formulations - 1 x 10 cfu/ml of bacteria in A and B, 2 x 10 cfu/ml and 1.5 x 10 cfu/ml of mould in A and B respectively and 1.8 x 10 cfu/ml and 2.0 x 10 2 2 2 2 cfu/ml of yeast in A and B-were within the acceptable range of 1 x 10 cfu/ml, hence they are wholesome for 5