Microbiological and Nutritional Qualities of Moringa Oleifera Supplemented and Fermented Weaning Blends

Abstract

Infant weaning food was developed using pearl millet (Pennisetum glaucum), cowpea (Vigna unguiculata), and
peanut (Arachis hypogaea L) flours. The flours were supplemented with Moringa oleifera leaf powder at different
ratio to produce six weaning blends. The formulated blends were subjected to spontaneous fermentation for 72hr,
during which the microbiological and nutritional qualities were studied. The results of the chemical analysis showed
that the pH increases with increase in fermentation time while the total titratable acidity (TTA) decreases with little
difference in 15g and 20g supplemented blends. The total bacteria count, aerobic count and lactic acid bacteria count
increases throughout the fermentation period with count decreasing with increase in quantity of supplementation.
Analysis of the proximate content revealed that increase in supplementation increased the crude fibre and ash
contents and decreased the fat content. The crude protein and fat contents was highest in PCG (17.239%; 10.256%)
and the least content was recorded in PC (13.025% and 5.091%) respectively. The least bulk density (1.00g/ml),
highest gross energy (35.799kcal/g) and the least pH (4.7) was recorded in sample 3 (PCGM1). Statistically, the
chemical composition, proximate content and the physicochemical qualities of the formulated blends were
significantly different (p < 0.05) from each other. As a result of the low bulk density, high energy content, least pH
value and relatively high proximate contents with a low carbohydrate content, we therefore recommend PCGM1 i.e.
5g Moringa oleifera supplementation for a high nutritional quality weaning blend.