With the aim of improving the safetyand nutritional qualityof traditional African weaning porridge, the reduction
of the viscosityof a high solids fermented pearl millet porridge byaddition of sorghum malt (amylase rich flour,
ARF) was investigated. The effect of fermentation, cooking, malt addition and recooking on the microflora of, and
the survival of an inoculated pathogen were determined. Addition of 5% (w/v) sorghum ARF to the gelatinized
millet porridge gave an acceptable viscosityof 2500–3000 cP at a high solid content of 30%. Fermentation inhibited
the growth of microorganisms in the porridge and recooking the fermented porridge after sorghum ARF addition
further eliminated (<102 c.f.u./g) the moulds and coliforms that were introduced with the sorghum ARF. The
recooked, fermented millet plus sorghum ARF porridge prevented the proliferation of the inoculated Escherichia
coli and reduced it to <102 c.f.u./g within 18 h. The porridge could supplychildren under 3 years with the daily
required protein using 1.4 feedings per dayand required energywith 4 feedings a day.