TY  - JOUR
T1  - Physico-Chemical and Microbial Quality of Sorghum-Based Complementary Food Enriched with Soybean (<I>Glycine max</I>) and Sesame (<I>Sesamum indicum</I>)
AU - Makinde, F.M. AU - Ladipo, A.T. 
JO  - Journal of Food Technology
VL  - 10
IS  - 2
SP  - 46
EP  - 49
PY  - 2012
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2012.46.49
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2012.46.49
KW  - Sorghum ogi flour
KW  -soybean
KW  -sesame
KW  -complementary foods
KW  -yeast
KW  -coliforms
AB  - In this study, ogi, a Nigerian fermented weaning food was prepared from sorghum seeds using the traditional process. Four complementary foods, containing 50-80% sorghum ogi flour were prepared from blends of sorghum ogi flour, soybean flour and sesame meal. The complementary foods contained 46.9-66.0% carbohydrates, 16.0-24.6% protein, 14.13-21.75% fat and 1.35-1.93% ash. These values were significantly (p&lt;0.05) higher than values obtained for ogi. The loose bulk densities of complementary flours ranged from 0.37-0.43 g mL<SUP>-1</SUP> and packed bulk densities from 0.70-0.75 g mL<SUP>-1</SUP> while ogi flours were 0.42 and 0.70 g cm<SUP>-3</SUP>, respectively. Sorghum ogi had highest reconstitution index (104.5) while complementary foods ranged between 92.30 and 100.30. The total plate counts ranged from 2.0x10<SUP>3</SUP>-2.4x10<SUP>4 </SUP>cfu g<SUP>-1</SUP>; coliforms, mould and yeast were absent in some of the products. This approach can be made use of in Community Nutrition and in Emergency Feeding Programmes.
ER  -