TITLE

The microbiology and proximate assay of a novel weaning food-'DUPAP'

AUTHOR(S)
Nwogwugwu, N. U.; Ogbulie, J. N.; Chinakwe, E. C.; Nwachukwu, I. N.; Onyemekara, N. N.
PUB. DATE
June 2012
SOURCE
Journal of Microbiology & Biotechnology Research;2012, Vol. 2 Issue 2, p298
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
A novel weaning food, 'Dupap' containing varying quantities of pap and African yam bean('Odudu') (Sphenostylis stenocarpa -Harms) was developed. Microbiological analysis of the food revealed the presence of species of Aspergillus, Rhizopus, Candida, Penicillium, Staphylococcus, Bacillus,Streptococcus, Neisseria, Proteus,and Lactobacillus species.Total heterotrophic bacterial and fungal counts revealed 3.0×107, 3.2×105 cfu/ml and 1.0×107,0.8×103 cfu/g respectively for wet and dried pap. The proximate analyses revealed that the protein and fat contents of maize decreased from 10.33% to 7.0% and 4.24% to 0.46% respectively after processing for pap; carbohydrate levels increased from 80.16% to 90.14%. Carbohydrate and protein contents of raw African yam bean decreased progressively after steeping and pulverization into flour. The proximate quality of different blends of 'Dupap' revealed progressive increase as the percentage of African yam bean increased, except the carbohydrate level. There was no significant difference in the sensory attributes of the 'Dupap' blends (P≤0.05).This study concludes that 'Dupap' is a weaning food, meeting acceptable levels for protein in weaning foods.
ACCESSION #
76384993

 

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