Studies On The Microbiological Nutrient Composition And Antinutitional Contents Of Fermented Maizesorghumteff Flour Blended With Soybean

complementary foods prepared commercially are not available and if available, unaffordable forrnthe poor in developing countries. Thus, there is need of preparing weaning foods from locallyrnavailable raw materials such as cereal and legumes using simple technology. The objective ofrnthis paper is to study the effect of fermentation on cereals-soybean blends with respect to thernnutritional qualit; anti nutri ent, proximate & micronutrient compositions, functional & phys icochemicalrnproperties, microbiological & sensory analysis. Seed varieties of maize QPM,rnsorghum(teshale), teff (Elsub) & soybean (Elhio-Yigozlabiya) were collected from AmhararnAgricultural Research Centers (AARC). After sample preparation, the cereal fl ours werernblended with soya bean and fermented naturally for 72 hours. The proximate anal ysis resu ltsrnbefore & after fermentation in (%) were 17.84, 186 in the case of sorghum-soya bean, 16.33 andrn17.35 in the case of maize-soyabean and 16.5 and 19.0 143 in the case of teff soya bean fo r crudernprotein; 12.32 and 17.08 for sorghum-soy, 13. 12 and1 4.16 for maize-soy and 12.28 and 14.56 forrnteff-soy flours for crude fat. The total carbohyd rate of blended flours before and afterrnfermentation were 66.72 and 63.34, 70.80 and 66.48 and 68.87 and 63.60 for sorghum-soy,rnmaize-soy and teff -soy flours respectively. Significant differences (P

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