Effects of etrusion and fermentation on the proximate composition of corn-groundnut flour blends

The effect of extrusion and fermentation on the proximate composition of six combination (100;0, 90:10, 80:20, 70:30, 60:40 and 50:50) of corn-groundnut blend were investigated. A total number of 14 microorganisms were isolated during the fermentation of corn-groundnut extrudates; these comprises of eight (8) bacteria, five (5) moulds and one (1) yeast. They include Bacillus subtilis, Bacillus licheniformis, Leuconostoc mesenteroides, Klebsiella aerogenes, Staphylococcus aureus, Lactobacillus plantarum, Lactobacillus brevis, Micrococcus luteus, Rhizopus nigricans, Aspergillus niger, Aspergillus saprophyticus, Saccharomyces cerevisiae, Penicillium chrysogenum and Geotrichum candidum. The pH and the total titratable acidity (TTA) varied significantly during fermentation. The proximate composition of the raw flour blend, unfermented and fermented extrudates was determined. There was an increase in the crude   protein and moisture contents while there was a decrease in  the ash and carbohydrate contents of the extruded and fermented samples. Crude fibre and fat contents varied in all the samples.