F.M.  Makinde, A.T.  Ladipo, 
    Physico-Chemical and Microbial Quality of Sorghum-Based Complementary Food Enriched with Soybean (<I>Glycine max</I>) and Sesame (<I>Sesamum indicum</I>),
    Journal of Food Technology,
    Volume 10,Issue 2,
    2012,
    Pages 46-49,
    ISSN 1684-8462,
    jftech.2012.46.49,
    (https://makhillpublications.co/view-article.php?doi=jftech.2012.46.49)
    Abstract: In this study, ogi, a Nigerian fermented weaning food was prepared from sorghum seeds using the traditional process. Four complementary foods, containing 50-80% sorghum ogi flour were prepared from blends of sorghum ogi flour, soybean flour and sesame meal. The complementary foods contained 46.9-66.0% carbohydrates, 16.0-24.6% protein, 14.13-21.75% fat and 1.35-1.93% ash. These values were significantly (p&lt;0.05) higher than values obtained for ogi. The loose bulk densities of complementary flours ranged from 0.37-0.43 g mL<SUP>-1</SUP> and packed bulk densities from 0.70-0.75 g mL<SUP>-1</SUP> while ogi flours were 0.42 and 0.70 g cm<SUP>-3</SUP>, respectively. Sorghum ogi had highest reconstitution index (104.5) while complementary foods ranged between 92.30 and 100.30. The total plate counts ranged from 2.0x10<SUP>3</SUP>-2.4x10<SUP>4 </SUP>cfu g<SUP>-1</SUP>; coliforms, mould and yeast were absent in some of the products. This approach can be made use of in Community Nutrition and in Emergency Feeding Programmes.
    Keywords: Sorghum ogi flour;soybean;sesame;complementary foods;yeast;coliforms