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首页> 外文期刊>Advances in Food Sciences >Microbiological and chemical changes during production of malted and fermented cereal-legume weaning foods.
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Microbiological and chemical changes during production of malted and fermented cereal-legume weaning foods.

机译：麦芽和发酵谷物豆类断奶食品生产过程中的微生物和化学变化。

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Cereal samples, specifically corn (DMR-ESR-Y), sorghum (KSV-15) and millet, as well as legumes (cowpea var. Ife Brown) were soaked and malted at room temp. (28 +or- 2 degrees C). Dried malted samples were separately milled, formulated into a mix with ratio 70/30 (cereals/cowpeas) and subjected to natural fermentation for 72 h. There was a drastic increase in cell counts of each of the fermenting organisms within the first 24 h, which was accompanied by a drop in acidity below pH 5.0 in all the formulated blends. The highest viable count of 1.2 x 1012 cfu/g for maize/cowpea blend (MAC) was attained at the lowest pH of 3.6 by 48-h fermentation while the lowst count of 3.95 x 107 cfu/g was recorded in the sorghum-cowpea blend (SOC). No enterobacteria were observed in any of the fermenting weaning samples beyond 24 h fermentation time. Of all the formulated weaning blends, the millet-cowpea blend (MIC) had the highest protein content and the highest available mineral content with available Ca contents ranging from 135.28 mg/kg in MAC to 419.67 mg/kg in MIC blend.
机译：在室温下浸泡谷物样品，特别是玉米（DMR-ESR-Y），高粱（KSV-15）和小米以及豆类（牛w变种Ife Brown）。 （28 +或2摄氏度）。将干燥的麦芽样品分别研磨，配制成比例为70/30（谷物/ co豆）的混合物，然后自然发酵72小时。在最初的24小时内，每种发酵生物的细胞数均急剧增加，所有配制的混合物中酸度均降至pH 5.0以下。通过48小时发酵，在最低pH值为3.6的情况下，玉米//豆共混物（MAC）的最高可行计数为1.2 x 1012 cfu / g，而在高粱-豆中记录的最低计数为3.95 x 107 cfu / g。混合（SOC）。发酵时间超过24小时的任何发酵断奶样品均未观察到肠杆菌。在所有配方的断奶混合物中，小米-w豆混合物（MIC）的蛋白质含量最高，可用矿物质含量最高，有效钙含量范围从MAC的135.28 mg / kg到MIC的419.67 mg / kg。

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