MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSORY EVALUATION OF “ORI-ESE ” PRODUCED FROM FORTIFIED SORGHUM

Sorghum is one of the important crops used for the production of different fermented foods in Africa. However, due to the fact that the nutritional quality of sorghum is poor, there is a need for fortification of these cereals with legumes or other cereals to make nutritionally rich and acceptable fermented products. “Ori ese ”- a fermented thick porridge was produced from sorghum fortified with different blends: Sorghum only (SO), Sorghum-soybeans (SYBO) ratio 3:1, Sorghum-millet (MO) ratio 3:1, Sorghum-wheat (WO) ratio 3:1 and Soybeans only (WSYO). The microbial isolates during steeping and slurry fermentation consisted of lactic acid bacteria: L. plantarum, L. fermentum, Pediococcus sp., L. acidophilus, Lactococcus lactis spp cremoris, L. cellobious, L. dextranicum, coliforms ( Enterobacter aerogenes, E. coli), othe