ISSN: 0973-7510
E-ISSN: 2581-690X
In this study six combinations of sorghum and defatted soy flour(100:0, 90:10,80:20,70:30,60;40and 50;50) coded A-F were extruded in a laboratory using single screw extruder and were fermented naturally at 370C. The bacteria isolated during the process include Flavobacterium rigense, Micrococcus icristinae, Enterobacter spp, Staphylococcus albus, Brevibacterium spp.,Bacillus sublitis,Bacillus cereus and Bacillus brevis, the yeast were Saccharomyces cerevisiae, Geotrichum candidium and Candida utilis while the mould were Aspergillus niger ,Aspergillus fumigatus andRhizopus Stolonifer. The bacterial population of all the extrudates increased up to 48hr and decreased at 72hr of fermentation, the highest bacterial population was at 48hr of fermentation while the fungal count increased from 24hr. The pH and the titratable acidity (TTA) significantly varied during fermentation.
Sorghum, Soyabean, Microorganisms, Extrudates, Fermentation
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