Browsing by Author "Otuneme, Onyinyechi Florence"

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    Evaluation of microbial community, modelling and optimization of processing parameters of a maize-cowpea blend weaning formula
    (Federal University of Technology, Owerri, 2024-02) Otuneme, Onyinyechi Florence
    Protein deficiency and malnutrition in locally processed infant formula is known to cause stunted growth and preventable diseases in infants. This study was carried out to determine the ideal processing conditions and microorganisms involved in the production of a weaning food made from maize and cowpea blend. A Box-Behnken Design method under Response Surface Methodology (RSM) was used to set up methodology for weaning food preparation. The microbial community responsible for fermentation was investigated using standard microbiological and Biochemical methods. Proximate composition analysis was donetoascertain the nutritional quality of the blended product. Sensory evaluation was conducted using the 9-point hedonic scale to determine the most acceptable sample product that met the requirements by World Health Organization (WHO) for weaning foods. Statistical analysis of the data was carried out using Minitab (Version 17.0). The final product after processing yieldeddry flour of maize and cowpea blend. Bacillus cereus, Bacillus subtilis, Corynebacteriumsp, Micrococcus sp, Lactobacillus lactis and Streptococcus faecalis were predominant in the samples. Results from proximate composition analysis showed variances in moisture, ash, crude protein, and crude fiber content of the different samples. Sample code WFC (cowpea substitution35%, pH 5.5 and fermentation time 72 hours) was most acceptable among the weaning mothers/caregivers. However, Sample code WFA (cowpea substitution in maize 15%, pH3.5, fermentation time 48 hours) was the only product that met the requirements of WHO standard for weaning food nutrient composition. The results of the statistical analysis showedt here sponses of the independent variables to the dependent variables in the ANOVA, the contour as well as surface plot values. The prospect of producing a traditional fortified weaning food of WHO standard can be achieved if the processing conditions of pH , blend ratio and fermentation time are carefully explored.