Characteristics of Microbiological and Physicochemical of Complementary Foods Based on Maize (Zea mays) Fortification With Bambara Groundnut (Vigna subterranea)

Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. The study was aimed at formulating complementary foods using on maize and Bambara groundnut with a view of reducing malnutrition in low income families. The blends 70% maize, 30% Bambara groundnut were subjected into proximate, sensory and biochemical analyses using standard procedures. Nutrend (a commercial formula) was used as control. The effect of some processing techniques such as germination, roasting, fermentation, boiling, and soaking were determined. The results obtained showed protein content were 15.0% for roasted Bambara groundnut maize germinated flour (RBMGF), 13.80% for boiled Bambara groundnut maize germinated flour (BBMGF), 15.18% for soaked Bambara groundnut maize germinated flour (SBMGF), values for maize flour and nutrend had 10.4% and 23.21% respectively. Energy value of RBMGF, BBMGF, SBMGF, maize flour and nutrend were 494.9, 348.97, 356.49, 351 and 467.2 kcal, respectively. The antinutrient composition of roasted Bambara groundnut maize germinated flour (RBMGF) and boiled Bambara groundnut maize germinated flour (BBMGF) were lower than of soaked Bambara groundnut maize germinated flour (SBMGF). The overall acceptability of SBMGF was rated higher than RBMGF, BBMGF and Maize flour, but lower than Nutrend. Microflora gradually changed from gram negative enteric bacteria such as Escherichia coli, Klebsiella spp. and Enterobacter aerogenes, mold such a Penicillium citrinum, lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, and Lactobacillus delbrueckii subsp. bulgaricus and yeast, such as Saccharomyces cerevisae to be dominated by Gram positive lactic acid bacteria (LAB) and yeasts. Yeasts and LAB growth counts in the complementary food varied between 4.44 and 7.36 log cfu/ml. LAB number increased from 5.40 to 7.36 log cfu/ml during fermentation. Yeasts increased from 4.44 to 5.60 log cfu/ml. The use of Bambara groundnut fortification to traditional foods could promote the nutritional quality of African maize-based traditional food.