This study investigated the nutritional value of weaning blends of sorghum ogi combined with roasted soybean flour in different ratios. Lactic acid bacteria (LAB) were isolated from fermented sorghum ogi and were screened for their technological properties. The physicochemical properties of the fermented ogi, proximate composition and shelf-life of the weaning blends were determined by standard methods. Ten LAB isolates were obtained, characterized and identified as L. plantarum (50%), L. fermentum (30%), L. delbruckei (10%), and L. brevi (10%). Lactic acid, diacetyl and hydrogen peroxide produced by the LAB isolates ranged from1.203±0.006 - 3.410±0.010, 1.21±0.02 -3.63±0.05 and 0.65±0.06 ¬¬¬- 1.91±0.04 (mg/mL). The fermentation of the ogi resulted in pH reduction 4.5±0.01-2.40±0.01 and increased titratable acidity 12.49±0.01-23.00±0.01 g/L. The weaning blend of sorghum ogi combined with soybean (60:40) had significantly higher (p < 0 .05) content of protein, vitamin A, ascorbic acid, riboflavin, phosphorus, iron, potassium sodium and calcium compared to the weaning blend of ratio 70:30. Coliforms was not observed during the shelf-life monitoring. This study concluded that the weaning blends had nutritional compositions required for growing infants to combat malnutrition.

Keywords: Malnutrition, Enrichment, Sorghum, Soybean, Weaning.