DSpace
 

Researchspace >
General science, engineering & technology >
General science, engineering & technology >
General science, engineering & technology >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10204/447

Title: 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
Authors: Thaoge, ML
Adams, MR
Sibara, MM
Watson, TG
Taylor, JRN
Goyvaerts, EM
Keywords: Pearl millet porridge
Weaning porridge
Fermentation
Sorghum malt
Food sciences
Biotechnology
Issue Date: Apr-2003
Publisher: Kluwer Academic Publishers
Citation: Thaoge, ML, et al. 2003. 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. World Journal of Microbiology and Biotechnology, vol 19(3), pp 305-310
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.
Description: Copyright: 2003 Kluwer Academic Publishers
URI: http://hdl.handle.net/10204/447
ISSN: 0959-3993
Appears in Collections:Plant biotechnology
General science, engineering & technology

Files in This Item:

File Description SizeFormat
thaoge_2003.pdf122.45 kBAdobe PDFView/Open
View Statistics

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback