Production of improved infant porridges from pearl millet using a lactic acid fermentation step and addition of sorghum malt to reduce viscosity of porridge with high protein, energy and solids (30%) content

Abstract

With the aim of improving the safety and nutritional quality of traditional African weaning porridge, the reduction of the viscosity of high solids fermented pearl millet porridge by addition of sorghum malt (amylase rich flour, ARF) was investigated. The effect of fermentation, cooking, malt addition and recooking on the microflora and the survival of an inoculated pathogen were determined. Addition of 5% (w/v) sorghum ARF to the gelatinized millet porridge gave an acceptable viscosity of 2500–3000 cP at a high solid content of 30%. Fermentation inhibited the growth of micro organisms in the porridge and recooking the fermented porridge after sorghum ARF addition further eliminated (<102 c.f.u./g) the moulds and coliforms that were introduced with the sorghum ARF. The recooked, fermented millet plus sorghum ARF porridge prevented the proliferation of the inoculated Escherichia coli and reduced it to <102 c.f.u./g within 18 h. The porridge could supply children less than 3 years with the daily required protein using 1.4 feedings per day and required energy with 4 feedings a day. The study revealed that recooking the porridge eliminates moulds and coliforms that are introduced with the addition of sorghum ARF.