Microbial quality of locally developed weaning food flour based on fermented and malted maize, pigeon pea, fortified with crayfish was investigated, the effects of fermentation and malting on microbial populations and the stability of these blends during a four-week storage period was also analyzed using standard microbiological techniques. Results of the fermented sample flour show Total Heterotrophic Bacteria Count (THBC) (1.80×105 – 4.50x105Cfu/ml), Total Coliform Count (TCC) (1.17x103cfu/ml -4.10x103cfu/ml), Total Fungal Count (TFC) (2.65x106cfu/ml – 3.27x106cfu/ml). Malted sample flour showed THBC (1.23 – 4.50x105cfu/ml), TCC (2.23 -4.03x104cfu/ml), and TFC (2.67 -4.77x102cfu/ml). Fermented blends generally exhibited lower coliform counts (1.17×103 – 4.10×103 cfu/ml) and greater microbial stability during storage (3.00 -1.26x106cfu/ml) compared to malted blends (2.95 -7.17×105), highlighting the antimicrobial effects of the fermentation process. The microbial dynamics during storage in both processing methods fluctuated over the four-week period, with fermented samples showing a decline in microbial counts in later weeks (3.00 -1.57 x106cfu/ml), while malted blends displayed variable regrowth, particularly in Week 4 (2.73 -7.17x105cfu/ml). Microbial isolates revealed the presence of beneficial microorganisms such as Lactobacillus spp., Pediococcus spp., Bacillus spp, and Saccharomyces spp., alongside potential contaminants including E. coli, Enterobacter spp., Aspergillus spp., and Penicillium spp. The study concluded that fermentation is more effective than malting in controlling microbial contamination and enhancing the microbiological safety of the weaning food blends. However, proper handling, drying, and storage remain critical to minimizing microbial risks. The findings provide important insights for the development of safe, locally sourced, and microbiologically stable complementary foods for infants.
