Comparative study on Physicochemical and Microbiological Assessment of Combined Sprouted/Fermented Sorghum (S. bicolor) blended with Cowpea (Vignia unguiculata) and Groundnut (Arachis hypogea)

1Falmata A. S., 1Bintu B. P., 2Maryam B. K., 3Fatimah M. M., *1Chamba G. and 1Modu S.

1Department of Biochemistry, Faculty of Science. University of Maiduguri Nigeria
2Department of Biological Science, Faculty of Science. University of Maiduguri Nigeria
3Department of Biological Science, Borno State University, Maiduguri, Nigeria

*Corresponding Author:


Cereal grain (Sorghum, millet, and maize) and legumes (beans, soya beans, and groundnut) are the agricultural raw materials used both commercially and traditionally in the production of weaning foods, particularly in developing countries. A variety of cereals (sorghum) are used singly or in combination to produce several fermented and sprouted weaning foods using simple processing methods. The study investigated the effect of sprouting and fermentation on some functional properties and microbiological quality of the food formulations prepared from sorghum (S. bicolor), cowpea (Vigna unguiculata), and groundnut (Arachis hypogea) in a ratio of (70:20:10). Viscosity, functional properties, and microbiological assessment of the food formulations were evaluated using standard laboratory methods of analysis. Sprouting, fermentation singly and in combination significantly (P<0.05) decreased gruel viscosities (197825.1cps – 225.019.4cps) for red sorghum and (1952022.9cps – 230018.6cps) for white sorghum variety. The results of ranged bulk density from (0.700.01g/ml – 0.600.02g/ml) for red sorghum and (0.710.02g/ml – 0.600.02g/ml), while increasing water absorption capacity in sprouted and fermented sorghum samples for (FCR 6.470.00g/ml, FCW 5.430.01) and SCR 6.030.00g/ml, SCW 4.410.02g/ml) compared to raw and the composite blends. Total bacterial counts reduced significantly with sprouting and fermentation. The dominant microorganisms isolated in this study were all fermenters non-pathogenic microorganisms which are safe for consumption Staphylococcus species dominant only in the non-fermented products