PL EN


Preferences help
enabled [disable] Abstract
Number of results
2015 | 24 | 103-115
Article title

Microbial profile and nutritional quality during the fermentation of cereal based weaning food fortified with soya bean and tiger nut using starter culture

Content
Title variants
Languages of publication
EN
Abstracts
EN
To develop a protein rich sorghum weaning food in a country with high poverty rate, the effects of adding soybeans and tiger-nut, two different ratios was formulated, R1 and R2. R1 was formulated in the ratio 5:3:2 (comprising of 50% sorghum, 30% soybean and 20% tiger nut flours) while R2 was formulated in the ratios 4:4:2 (40% sorghum, 40% soybeans and 20% tiger nut flours), respectively. Two fermentation processes was done for the ratios, starter (single) base fermentation ratios (SBFR) and spontaneous fermentation ratios (SPFR). Microbial analysis (total bacteria, yeast count, lactic acid bacteria count and enteric bacteria counts) were done after every 6 hrs of fermentation. The highest total bacterial count obtained was (4.4×105) in SPFR2 while the lowest count was 2.4×102 in SBFR1. Lactic acid bacteria range from 6.2×105 to 1.0×103. The highest enteric bacteria count was observed in SPFR1 (9.0×104) while highest yeast count (1.3×105) was observed in SPFR2. No growths were recorded for yeast and enteric bacteria after 12 to 24 hrs of fermentation for the starter based products. The results showed that the overall nutritional quality of sample SBFR1 was superior than sample SBFR2. Sample SBFR1 and had the higher total energy, protein content and reasonable amount of carbohydrates. The fermentation improves the nutritional qualities of locally produced sorghum weaning foods. Fortification of these foods with soybeans and tiger nut can be an added advantage as this may likely be a remedy to solving the menace of protein energy mal-nutrition in the developing countries and it was also confirmed that lactic acid bacteria used as starter, control the growth of yeast and enteric bacteria there by increasing the safety and shelf life of the product.
Year
Volume
24
Pages
103-115
Physical description
References
  • [1] Achi O.K. (2005). The potential of upgrading traditional fermented foods through biotechnology. Afr. J. Biotechnol. 4(5): 375-380
  • [2] Adriana, L.B., Amelia, F.G., Rita, P.S. and Jorge, L.P. (2002). Effect of Lactic acid Bacteria Culture in the microbiological quality of fermented. Pakistan Journal of nutrition 4(8), 30-40.
  • [3] Akinrele I.A. (2003). Nutritional value of ‘’Ogi” a Nigerian fermented food. Infact. Food J. Trop. Mcd. Hyg. 70: 279-281.
  • [4] Amankwah EA, Barimah AKM, Nuamah JH, Oldman W, Nmaji CO (2009). Formulation of weaning food from fermented maize rice, soybeans and fish meal. Pakistan J. Nutr. 8(11): 1747-1752.
  • [5] AOAC (2005). Official Methods of Analysis. Association of Official Analytical Chemists 18th ed. Washington, D.C.
  • [6] Deshpande HW, Poshadri A. (2011). Physical and sensory characteristics of extruded snacks prepared from foxtail millet based composite flours. Inter. Food Res. J. 18: 730-735.
  • [7] Harland B, Oberleas D. (1986). Anions exchange method for determination of phytate in food. AOAC 69(4): 667-670.
  • [8] Harper L (2003). Development of weaning food formulations base on cereal. Int. J. Food Sci. Technol. 8(11): 24-28.
  • [9] Hubert D, Nyarko DNA, Yaw A (2011). Assessment of microbiological safety of Tiger nut. Arch. Appl. Sci. Res. 3(6): 257-262.
  • [10] Nwokoro O, Chukwu B (2012). Studies on Akamu, a traditional fermented maize. Industrial Microbiology, Univ. of Nigeria Nsukka Rev. Chil. Nutr. 39(4): 248-252.
  • [11] Oduro I, Ellis W, Sulemana A, Oti-Boateng P (2007). Breakfast meal from breadfruit and soybeans composite. Disco. Innov. 19: 238-242.
  • [12] Okoye ZSC (1992). Biochemical aspects of nutrition. Prentice-hall of India, New Delhi, pp: 147-195.
  • [13] Omemu AM, Oyewole OB, Bankole MO (2007). Significance of Yeasts in the fermentation of maize for ogi production. Food Microb. 24(16): 571-576
  • [14] Rombouts FM, Nouts MJR (1995). Microbial fermentation in the production of plant food. J. Appl. Bacteriol. 79: 1085-1175.
  • [15] Sajilata G, Singhal RS, Kulkarni PR (2002). Weaning food: a review of the Indian Experience. Food Nutr. Bull. PubMed. 23: 208-226.
  • [16] Salmon K, Idris T, Usman DM (2008). Production of weaning food from fermented cereal – base using maize. Afr. food Sci. 58(20): 520-536.
  • [17] Salunke DK, Kadam SS, Chavan JK (1977). Nutritional quality of proteins in grain sorghum. Plant Foods for Human Nutr. 27(2): 187-205.
  • [18] Umeta M, West CE, Verhoef-Haider HJ, Hautvast JGA (2003). Factors associated with stunting in infants aged 5-11 months in the Dodota- sire District, Rural Ethopia. J. Nutr. 133: 1064-1069.
  • [19] Wakil SM, Kazeem MO (2012). Quality assessment of weaning food produced from fermented cereal-legume blends using starters. Int. Food Res. J. 19(4): 1679-1685.
  • [20] Wang N, Daun KJ (2006). Effect of variety and crude protein content on nutrients and anti-nutrients in Lentils (Lens culinaris). J. Food Chem. 95: 493-502.
  • [21] WHO (World Health Organization) (2011). Vitamin A supplementation in infants and children 6 59 months of age. http://whqlibdoc.who.int/publications/2011/9789241501767_eng.pdf.
  • [22] Omode A, Fatoki O, Olaogun KA (1995). Physico-chemical properties of some underexploited and non-conventional oil seeds. J. Agric. Food Chem. 11: 50-53.
  • [23] Oladele AK, Aina JO (2007). Chemical composition and functional Properties of flour produced from two varieties of tiger nut (Cyperus esculenta). Afr. J. Biotechnol. 6: 2473-2476.
Document Type
article
Publication order reference
YADDA identifier
bwmeta1.element.psjd-afbc0d65-f10a-4a2e-9047-2d6b507bd26d
Identifiers
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.