Optimizing Fortified Fermented Local Weaning Foods: A Comprehensive Study on Microbial Characterization, Nutrient Profiling, and Health-Promoting Factors for Infant Nutritional Enhancement

Abstract

Infant malnutrition remains a critical concern in developing regions, prompting extensive research, development, and outreach initiatives by local and international organizations. This study addresses the imperative need for nutritious weaning diets enriched with probiotics, utilizing locally sourced and readily available ingredients in numerous developing nations. The research focuses on fortified fermented local weaning food’s biochemical characterization and nutrient profiling. The study involved formulating the weaning food, characterization of microbial isolates, and analysis of nutritional and antinutritional factors. Standard laboratory procedures were employed for microbial culture, proximate composition, mineral evaluation, phytochemical determination, vitamin content, amino acid profiling, and assessment of antioxidant activities using DPPH. Statistical analysis was then applied to the obtained data. Results revealed Bacillus sp and Saccharomyces cerevisiae as the predominant isolates in the fermented samples. The nutritional analysis demonstrated a noteworthy increase in carbohydrate (58.06%), moisture (28.88%), protein (9.28%), ash (2.28%), and lipid content (0.799%) attributed to the incorporation of African yam beans. Mineral content, particularly potassium, exhibited improvement across the food samples due to the combination of cereals and African yam beans. Antinutritional analysis indicated a reduction in phytic acid (1.46-2.04 mg/kg), oxalate (1.74-2.20 mg/100g), saponin (2.63-2.67%), alkaloid (3.18-3.78 g/100g), and total cyanide (2.00-2.25 mg/kg) levels, rendering the samples suitable for weaning consumption. Vitamins A (0.41 mg/100g), B1 (0.04 mg/100g), B2 (0.16 mg/100g), B3 (0.18 mg/100g), B6 (0.29 mg/100g), B12 (0.50 mg/100g), C (1.10 mg/100g), and E (0.0007 mg/100g) were detected in the samples.