PURPOSE – This paper aims to focus on the effect of fermentation on wheat-chickpea-rice weaningblend.
DESIGN/METHODOLOGY/APPROACH – Wheat, chickpea, and rice were blended and fermented with Rhizopus koji for 60 h at 29 ^ 28C at an interval of 15 h. Blends were analyzed using methods reported in the literature for physicochemical and sensory properties.
FINDINGS – Protein content of the weaning blends increased progressively from 14.63 percent in the unfermented to 20.89 percent after 60 h of fermentation, while the fat content decreased as fermentation time increases. The pH of the samples gradually decreased from 4.53 to 3.83 with gradual increase in titratable acidity as fermentation time increases. The water absorption capacity, total plate count, and yeast and mold count were found to be in the range 112.2 ^ 1.16 to 171 ^ 1.67 percent,1.0 £ 103 to 1.3 £ 103 cfu/g, and 700 to 800 cfu/g, respectively. In terms of sensory analysis, 15-h
fermented sample was found to be the best.
ORIGINALITY/VALUE– The paper has demonstrated effect of fermentation on wheat-chickpea-rice weaning blend.