Production, in vitro protein digestibility, phytate content and acceptability of weaning foods prepared from pearl millet (Pennisetum typhoideum) and cowpea (Vigna unguiculata)

Weaning food blends prepared from fermented pearl millet/roasted cowpea in 70:30 and 60:40 ratios were evaluated for their nutritional values. The pearl millets used were SOSAT C-88 (an improved variety) and a local variety (unimproved), while the cowpea used was the Borno red. Standard methods were used for the analysis. Processing of the grains resulted in lower levels of phytic acid and higher in vitro protein digestibility of the weaning food blends. The predominant microorganisms isolated during the production of "Kamu" were Streptococcus tactics, Saccharomyces cerevisae, Micrococcus lateus andLactobacillus plantarum. Sensory evaluation results showed that there were no significant differences (P>0.05) in the weaning food blends. Even though the 70:30 ratio was used in most literatures, the 60:40 ratio used in this study was superior to the 70:30 ratio.