Effect of Blanching on the Microbiological and Nutritional Qualities of Fermented Breadfruit Cowpea blends: A formulated Weaning Diet.

This study investigates the effect of blanching on the microbiological and nutritional qualities of fermented breadfruit cowpea blends. Samples of breadfruit were processed into blanched fermented breadfruit cowpea (Sample BA) and unblanched fermented bread fruit cowpea blends (Sample UB) using spontaneous fermentation process. The microbial content, pH, and the total titratable acidity (TTA) of the fermented blends were monitored for 48 hours using standard procedures. The proximate composition and anti-nutrient content were also determined by standard methods. The pH of the fermented breadfruit cowpea blends decreased as fermentation time increased while the % TTA increased as fermentation time increases with Sample UB having the highest TTA of 1.22 % and least pH (3.20) after 48 hours. The microbial count increased in all fermented breadfruit cowpea samples but higher in unblanched fermented blends while enteric bacteria were completely suppressed after 48 hours of fermentation. Some microorganisms such as Lactobacillus plantarum, L. brevis, L. delbrueckii, Bacillus spp., Staphylococcus aureus, Candida spp., B. cereus, B. subtilis and Saccharomyces cerevisae were isolated and identified from the fermented blends. The highest crude protein content (6.01%) was observed in Sample BA at 48 hours but not significantly different (p≤0.05) from sample UB (5.99%). The anti-nutrient content decreased as fermentation time increased in all fermented samples with more reductions in Sample BA. Blanching breadfruit samples prior to fermentation resulted in blends with high protein content, reduced enteric count, low carbohydrate content with highly reduced anti-nutrient content.