Skip to main content
SpringerLink
Log in

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

  • Published:
World Journal of Microbiology and Biotechnology Aims and scope Submit manuscript

Abstract

With the aim of improving the safety and nutritional quality of traditional African weaning porridge, the reduction of the viscosity of a 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 of, 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 microorganisms 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 under 3 years with the daily required protein using 1.4 feedings per day and required energy with 4 feedings a day.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Briggs, D.E. 1998 Malts and Malting, 1st edn. pp. 269–270. London: Blackie Academic and Professional Publications. ISBN 0412298007.

    Google Scholar 

  • Den Besten, L., Glatthaar, I. & Ijsselmuiden, C. 1998 Adding ?-amylase to weaning food to increase dietary intake in children. A randomised controlled trial. Journal of Tropical Pediatrics 44, 4–9.

    Google Scholar 

  • De Vuyst, L. & Vandamme, E.J. 1994 Bacteriocins of Lactic Acid Bacteria. pp. 91–14. Norwell Massachusetts, Chapman and Hall. ISBN 0751401749.

    Google Scholar 

  • Efiuvwevwere, B.J.O. & Akona, O. 1995 The microbiology of kununzaki, a cereal beverage from the northern Nigeria, during the fermentation (production) process. World Journal of Microbiology and Biotechnology 11, 491–493.

    Google Scholar 

  • FAO. 1995 Sorghum and Millets in Human Nutrition. pp. 4–25. Rome. United Nations Food and Agriculture Organisation ISBN 9251033811.

    Google Scholar 

  • FAO/WHO. 1995 In Proceedings of a Workshop on Fermentation as a Household Technology to Improving Food Safety in Collaboration with the Department of Health. pp. 11-15. Pretoria.

  • Food and Nutrition Board. 1989 Recommended Dietary Allowances, 10th edn. pp. 24–43. Washington, DC: National AcademyPress. ISBN 039040418.

    Google Scholar 

  • Gimbi, D.M., Kamau, D. & Almazan, A.M. 1997 Improved corn and millet based weaning foods: formulation, viscosityand nutritional and microbial quality. Journal of Food Processing and Preservation 21, 507–524.

    Google Scholar 

  • Graham, G.G., Maclean, W.C., Morales, E., Hamaker, B.R., Kirleis, A.W., Mertz, E.T. & Axtell, J.D. 1986 Digestibility and utilization of protein and energy from nasha, a Sudanese fermented sorghum weaning food. Journal of Nutrition 116, 978–984.

    Google Scholar 

  • Grigsby, D.G. 2002 Malnutrition, eMedicine Journal 3. www.emedicine. com/ped/topic1360.

  • Kandler, G. & Weiss, N. 1986 Genus Lactobacillus. In Bergey's Manual of Systematic Bacteriology, vol II, ed. Snconsumeh, P.H.A., Mair, N.S., Sharpe, M.E. & Holt, J.G. pp. 1209–1234. Baltimore: Williams and Wilkins. ISBN 0683078933.

    Google Scholar 

  • Khetarpaul, N. & Chanhan, B.M. 1989 Effect of fermentation by cultures of yeast and lactobacilli on phytic and polyphenol content of pearl millet. Journal of Food Science 54, 780–781.

    Google Scholar 

  • Kingamkono, R., Sjögren, E., Svanberg, U. & Kaijser, B. 1994 pH and acidityin lactic-fermenting cereal gruels: effects on viability of enteropathogenic micro-organisms. World Journal of Microbiology and Biotechnology 10, 664–669.

    Google Scholar 

  • Lorri, W. & Svanberg, U. 1993a Lactic-acid fermented gruels with improved in vitro protein digestibility. International Journal of Food Science and Nutrition 44, 29–36.

    Google Scholar 

  • Lorri, W. & Svanberg, U. 1993b Lactic-acid fermented gruels: viscosity and flour concentration. International Journal of Food Science and Nutrition 44, 207–213.

    Google Scholar 

  • Maclachlan, M. & Khuzwayo, P. 1997 Bold Choices: Making the South African Nutrition Strategy Work. Paper 128. pp. 101–114. Pretoria: Development Bank of South Africa, Information Business Unit Development.

    Google Scholar 

  • Mbugua, S.K. 1984 Isolation and characterization of LAB during the traditional fermentation of uji. East African Agriculture and Forestry Journal 50, 36–43.

    Google Scholar 

  • Mensah, P., Tomkins, A.M., Drasar, B.S. & Harison, T. 1991 Antimicrobial effect of fermented Ghanaian maize dough. Journal of Applied Bacteriology 70, 203–210.

    Google Scholar 

  • Mosha, A. & Svanberg, U. 1983 Preparation of weaning foods with high nutrient densityusing flour of germinated cereals. Food and Nutrition Bulletin 5, 10–14.

    Google Scholar 

  • Mosha, A.C. & Svanberg, U. 1990 The acceptance and intake of bulkreduced weaning foods: the Luganga village study (UNU) Food and Nutrition Bulletin 12, 69–74.

    Google Scholar 

  • Olsen, A., Halm, M. & Jakobsen, M. 1995 The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation. Journal of Applied Bacteriology 79, 506–512.

    Google Scholar 

  • Olukoya, D.K., Ebigwei, S.I., Olasupo, N.A. & Ogunjimi, A.A. 1994 Production of DogiK: an improved Ogi (Nigerian fermented weaning food) with potentials for use in diarrhoea control. Journal of Tropical Medicine 40, 108–113.

    Google Scholar 

  • Oyewole, O.B. 1995 Lactic fermented foods in Africa and their benefits. Paper presented at the WHO/FAO, December Pretoria, South Africa.

  • Pelletier, J. 1993 Severe malnutrition: a global approach. Children in the Tropics 208, 1–80.

    Google Scholar 

  • Pipes, P.L. & Trahms, C.M. 1994 Nutrition in Infancy, 5th edn. pp. 281–304. St Louis: Mosby. ISBN 0801665671.

    Google Scholar 

  • Priest, F.G. & Campbell, I. 1996 Brewing Microbiology, 2nd edn. pp. 114–119. London: Chapman and Hall. ISBN 041259150-2.

    Google Scholar 

  • Rabie, C.J. & Lübben, A. 1984 The mycoflora of sorghum malt. South African Journal of Botany 3, 251–255.

    Google Scholar 

  • Serna-Saldivar, S.D., McDough, C.M. & Rooney L.W. 1991 The millets. In Handbook of Cereal Science and Technology, ed. Lorenz, K.J. & Kulp, K. pp. 270–300. New York: Marcel Dekker. ISBN 082478358-1.

    Google Scholar 

  • Simango, C. & Rukure, G. 1991 Survival of Campylobacter jejuni and Escherichia coli in mahewu, a fermented cereal gruel. Transactions of the Royal Society of Tropical Medicine and Hygiene 85, 399–400.

    Google Scholar 

  • South African Labour and Development Research Unit (SALDRU). 1994 Project for statistics on Living Standards and development (PSPLD). South African Rich and Poor: Baseline Household Statistics. Rondebosch.

  • Svanberg, U., Lorri, W. & Sandberg, A.S. 1993 Lactic fermentation of non-tannin cereals: effects on in vitro estimation of iron availability and phytate hydrolysis. Journal of Food Science 58, 408–412.

    Google Scholar 

  • Yusof, R.M., Morgan, J.B. & Adams, M.R. 1993 Bacteriological safetyof a fermented weaning food containing L-lactate and Nisin. Journal of Food Protection 56, 414–417.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, University of Pretoria, 0002, Pretoria, South Africa

    M.L. Thaoge & J.R.N. Taylor

  2. Biotechnology Unit, University of the North, Private Bag X 1106, Sovenga, 0727, South Africa

    M.L. Thaoge, M.M. Sibara & E.M. Goyvaerts

  3. Department of Microbiology, University of the North, Private Bag X 1106, Sovenga, 0727, South Africa; Tel.:

    M.L. Thaoge

  4. School of Biological Sciences, University of Surrey, Guildford, Surrey, GU2 7XH, UK

    M.R. Adams

  5. Bio/Chemtek, CSIR, PO Box 395, Pretoria, 0001, South Africa

    T.G. Watson

Authors
  1. M.L. Thaoge
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M.R. Adams
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M.M. Sibara
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. T.G. Watson
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. J.R.N. Taylor
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. E.M. Goyvaerts
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Thaoge, M., Adams, M., Sibara, M. et al. Production of improved infant porridges from pearl millet using a lactic acid fermentation step and addition of sorghum malt to reduce viscosity of porridges with high protein, energy and solids (30%) content. World Journal of Microbiology and Biotechnology 19, 305–310 (2003). https://doi.org/10.1023/A:1023614526667

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1023/A:1023614526667

Search

Navigation