Microbial Properties of Wearning Food Flour Prepared From Fermented Maize and Roasted Pigeon Pea Seeds

The microbial content of complementary food based on fermented maize and roasted pigeon pea seeds were investigated using standard microbiological identification techniques. The raw maize(RM),fermented maize(FM), raw pigeon pea(RPP),roasted pigeon pea were evaluated alongside the blends of the processed samples to determine the most safest sample for weaning. The results of the microbial load showed that there were significant variations in the microbial loads of the different flours with fermented maize recording highest value (1.52x105cfu/g). The occurrence of bacteria species in the raw material (flours) used showed 100% occurrence of yeast and As pergillus sp in all the four samples, 75% occurrence of Pennicilliu sp in three samples (Raw maize, Raw PP and fermented maize) and 25% of Rhizopus Sp in Raw PP. The occurrence of fungal isolates showed differences in the levels of occurrence of the four species (mold and yeast) found in the flours. The result of microbial load of the complementary foods based on fermented maize and Roasted pigeon pea flours showed a significant differences (P<0.05) in the microbial loads (fungi and bacteria) of the raw materials component used in the fermentation of the food blends (fermented maize and roasted pigeon pea). The occurrence of bacterial isolates in the complementary foods indicated carryover of microorganisms in the raw materials (fermented maize and roasted pigeon pea) to the composite blends. Protus mirablilis was the least prevalent (40% occurrence) being present only in the fermented maize flour and 50%:50% blends of roasted pigeon pea and fermented maize. The fungal flora of the complementary foods based on fermented maize and roasted pigeon pea flours showed that yeasts and Aspergillus sp were present in all food samples (100% occurrence) while Pennicilium sp was found in the 60%:40% and 50%:50% (maize-Pigeon pea) samples. It can be concluded that microbial loads could be reduced through heat treatment (Roasting) adopted in this reaserch. The fungal isolates in this work may be laboratory contaminants during processing
Keywords: Maize, Fermentation, Roasting, Pigeon Pea, Microbial.