Microbiological Evaluation of Rice and Wheat Based Weaning Mixes

Rice (Oryza sativa), wheat (Triticum aestivum), green gram (Vigna radiate), bengal gram (Cicer arietinum), amaranth (Amaranthus sp.), skim milk powder and jaggery were used to prepare 18 different mixes which were stored in polythene bags at room temperature. Standard plate count technique was used to determine bacterial contaminaiion at different dilution levels and storage intervals. It was found that the amount of contamination increases with the increase in the storage period and decreases with the increase in dilution level.