Effect Of Fermentation On Quality Protein Maize-soybean Blends For The Production Of Weaning Food

This research paper aimed mainly at studying the effect of fermentation on QPM-soybean blendsrnwith respect to the nutritional quality, antinutrient, proximate & micronutrient compositions,rnfunctional & physico-chemical properties, microbiological & sensory analysis. Seed varieties ofrnQPM & soybean (BHQPY-545 & Afgat) were collected from Bako & Hawassa AgriculturalrnResearch Centres respectively. After sample preparation, the flour was formulated with QPM tornsoybean blend ratio of 82:18 using material balance method (protein-carbohydrate ratio). QPMsoybeanrnblend flours were fermented for 24 & 48h by natural & controlled fermentations. Bothrnunfermented and fermented samples were subjected to the analysis. The proximate analysisrnresults before & after fermentation in (%) were 14.72, 17.43 for crude protein; 8.42, 10.2 forrncrude fat; 7.33, 4.49 for crude fiber; 66.63, 66.90 for total carbohydrates and 400.81Kcal./100g,rn412.67Kcal./100g for calorific value. Significant differences (P

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