Effect of Fermentation and Malting on Some Cereal Weaning Foods Enriched with African Locust Beans
Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans were carried out. Cereals (wheat and millet) were malted for the period of 144 hours and further fermented for 48 hours by natural fermentation. The millet, wheat and locust bean flours were mixed toge...
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Veröffentlicht in: | Journal of Applied Sciences and Environmental Management 2017-11, Vol.21 (5), p.911 |
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Zusammenfassung: | Effect of fermentation and malting on some cereal weaning foods
enriched with African locust beans were carried out. Cereals (wheat and
millet) were malted for the period of 144 hours and further fermented
for 48 hours by natural fermentation. The millet, wheat and locust bean
flours were mixed together in the ratio 70:70:40 (w/w) to produce
fortified fermented-malted food .The same ratio were used in the
formulation of unmalted /unfermented food and fortified products.
Microbial analysis of the prepared foods were carried out using pour
plate method. Physicochemical, proximate analysis were carried out
using standard procedures. Nine (9) points hedonic scale were used for
the sensory evaluation on the products .Bacteria such as Lactobacillus
sp, Bacillus sp, Clostridium sp, Leuconostoc sp, Staphylococcus
sp, Streptococcus sp, E.coli , Salmonella sp and fungal isolates
include Aspergillu s sp, Saccharomyces sp, Candida sp, Penicillium
sp, Mucor and Rhizopus sp were isolated from the fermented grains.
Staphylococcus sp, E.coli, Salmonella sp and some Moulds were isolated
after 24 hours of fermentation and malting of the grains. The pH of
3.89 in millet and 4.04 in wheat were observed during malting and
fermentation processes. Total titratable acidity (TTA) of
malted/fermented millet was 2.46% and wheat had 2.31% TTA. Percentage
crude protein increased from 3.33% in malted/fermented blend (sample A)
to 6.3% while unmalted/unfermented (sample B) and fortified product
(sample C) had decrease in % crude protein. Percentage fat content
decreased from 6.17% in sample A to 5.9%. The % crude carbohydrate
content decrease from 80.43 in sample A to 80.15 but higher values were
obtained in sample B with sample C having 80.35%.Percentage moisture
and ash content decreased after malting and fermentation in sample A
and B except in sample C. The mean scores of sensory evaluation
revealed that the formulated malted/fermented and fortified foods were
liked very much compared to the unmalted/unfermented foods which are
moderately and slightly liked. |
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ISSN: | 1119-8362 2659-1502 1119-8362 2659-1499 |
DOI: | 10.4314/jasem.v21i5.17 |