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This study investigated proximate composition, antinutritional contents and physicochemical properties of pumpkin ( Cucurbita pepo ) and sorghum ( Sorghum bicolor ) flour blends fermented with pure strains of Lactobacillus plantarum , Aspergillus niger and Bacillus subtilis . Proximate composition, hydrogen cyanide and oxalate and phenol contents were determined. pH and titratable acidity were also determined. A significant increase (p < 0.05) was observed in the ash, protein and fat contents of the fermented samples especially in the sample fermented with Aspergillus niger (6.01%, 21.51% and 21.05%) compared to the unfermented  ample (4.01%,10.82% and 3.57%). Significant reductions were observed in carbohydrate content after fermentation. Fermentation process caused a significant decrease (p < 0.05) in the hydrogen cyanide, oxalate and phenol contents of the pumpkin-sorghum flour blends. The changes observed in the fermented flour blends agreed with significant decreases recorded for pH and increases in titratable acidity. Fermentation improves the nutritional composition of pumpkin-sorghum flour blends for possible use as complementary foods for infants. Keywords : Pumpkin-sorghum flour blends, fermentation, physico- chemical, anti-nutrient

ife journal of science

Proximate composition and antinutrient content of pumpkin ( Cucurbita pepo ) and sorghum ( Sorghum bicolor ) flour blends fermented with Lactobacillus plantarum , Aspergillus niger and Bacillus subtilis