Research Article

Production of Fermented Weaning Food from Digitaria exilis (Acha) using Lactic Acid Bacteria

Hwabejire, H. O.1*, Wakil, Sherifah M2, Akpoghelie P. O.3
1 Department of Microbiology, University of Ibadan, Ibadan, Nigeria.
2 Department of Microbiology, University of Ibadan, Ibadan. Nigeria
3 Department of Microbiology, University of Benin, Benin City, Nigeria.
* Corresponding author: hwabejirehope@gmail.com
Published: Jun, 2020
DOI: 10.67614/njm.2020.qwaopwel
Pages: 4920-4935

Abstract

Several different methods have been used to formulate weaning food through blending of different cereal crops that are locally available. Considering the good prospects of the ready availability of Acha cereals, fermentation of malted Digitaria exilis (Acha) flour using single and combination of lactic acid bacteria to produce weaning food was carried out. One hundred grams of acha grains were steeped in 300ml distilled water in the ratio of (1:3 w/v) for 48 h at 30±2 oC. Malting was done for 48 h which was followed by ovendrying of malted grains to terminate germination. The dried acha grains were dry milled. Reconstituted malted acha flour was at 30% (w/v) and was allowed to ferment spontaneously for 72 h and sampled every 24 h for the analysis of microbial load and the physiochemical parameters. The highest lactic acid bacteria count (6.45x1014cfu/ml) on MRS agar was recorded at 48 h and the least count (3.72x1014cfu/ml) at 24 h of fermentation time respectively. The highest aerobic bacteria count (1.0x1014cfu/ml) was recorded at 24 h and the least count (1.0x1010 cfu/ml) at 72 h of fermentation time. Highest yeast count (2.15x1012cfu/ml) was recorded at 48 h and mould by 24 h of fermentation time. The pH of the fermented malted Acha slurry decreased drastically while the percentage titratable acidity increased with increase in fermentation time. A total of 11 lactic acid bacteria were isolated and identified based on their morphological, physiological and biochemical characteristics as Lactobacillus sp., Leuconostoc sp. and Pediococcus sp. Isolated lactic acid bacteria (LAB) were screened for probiotic potentials and best two strains Lactobacillus sp. (JLAB10) and Leuconostoc sp. (KLAB11) were used as starter culture both singly and in combination for the controlled submerged anaerobic fermentation of acha flour. Results of the safety assessment tests revealed that the product is safe for consumption. The study revealed that the production of weaning food from malted Digitaria exilis (Acha) as raw material using Lactic Acid Bacteria is possible.

Keywords

Fermentation Weaning Acha Lactic acid bacteria.

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How to Cite

O., H. H., M, W. S., & O., A. P. (2020). Production of Fermented Weaning Food from Digitaria exilis (Acha) using Lactic Acid Bacteria. Nigerian Journal of Microbiology, 34(1), 4920-4935. https://doi.org/10.67614/njm.2020.qwaopwel

H. H. O., W. S. M, and A. P. O., "Production of Fermented Weaning Food from Digitaria exilis (Acha) using Lactic Acid Bacteria," Nigerian Journal of Microbiology, vol. 34, no. 1, pp. 4920-4935, June 2020. doi: 10.67614/njm.2020.qwaopwel

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