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In 1992, UNImix porridge caused an outbreak of anorexia, vomiting and diarrhoea among children in North Eastern Kenya. This was attributed to Trypsin Inhibitors (Ti) and Haemagglutinins (Hgg) in kidney beans and was solved by replacing Kidney beans with soya beans and extrusion cooking. However, the improved UNImix porridge has been associated with cases of flatulence, diarrhoea and poor palatability among children of displaced refugees in Sudan, due to alpha-oligosaccharides in soybeans, which cannot be eliminated by extrusion-cooking but by lactic fermentation, which is also known to eliminate Ti and Hgg and improve other nutritional functionalities in porridges. This study was therefore aimed at replacing extrusion-cooking in UNImix production with lactic fermentation and determination of its effect on Ti and Hgg. A 3×5 factorial experiment was carried out to test effect of lactic fermentation and cooking on UNImix containing soybeans and kidney beans, and compare results with the extrudedcooked UNImix. All unfermented UNImix samples containing kidney beans tested positive for Ti and Hgg even after boiling for 60 minutes; including those processed by fine milling and drum drying in combination with boiling, but negative on autoclaving at 1210C for 15 min, extrusion-cooking at 100 – 1400C and roasting. Lactic Fermentation alone of UNImix with either kidney beans or soybeans failed to inactivate either Ti or Hgg. However, lactic fermentation combined with boiling for 3 -5 minutes eliminated Ti in UNImix samples containing soybeans but not Kidney beans, and tested positive for Hgg. It is concluded that Ti and Hgg from Kidney beans are more difficult to inactivate than those in Soya beans and were responsible for the diseases’ outbreak in North Eastern of Kenya in 1992. That lactic fermentation in combination with cooking for 3-5 minutes before consumption can replace extrusion-cooking in UNImix containing soybeans on the basis of inactivation of Ti with benefit of eliminating alpha-oligosaccharides the causative agents for flatulence and diarrhoea, and improvement of palatability among other nutritional functionalities.

Improving the Nutritional Functionalities of Unimix Porridge by Lactic Fermentation Using Uji Starter Culture