scholarly journals Influence of fermentation time on proximate composition and microbial loads of Enset, ( Ensete ventricosum ), sampled from two different agroecological districts

2021 ◽  
Author(s):  
Derese Tamiru Desta ◽  
Gezhagn Nigusse Kelikay ◽  
Meskelu Zekwos ◽  
Mesfin Eshete ◽  
Hailu Hailemariam Reda ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Fermentation Time ◽  
Ensete Ventricosum

scholarly journals Effect of Different Fermentation Time on the Microbial, Mineral and Proximate Composition of Parkia biglobosa Seeds Fermented for Iru Production

2020 ◽  
Vol 7 ◽  
pp. 17-23 ◽  
Author(s):  
Ayowole Victor Atere ◽  
Victor O. Oyetayo ◽  
Felix A. Akinyosoye
Keyword(s):  
Proximate Composition ◽  
Titratable Acidity ◽  
Dry Mass ◽  
Fermented Food ◽  
Parkia Biglobosa ◽  
Fermentation Time ◽  
Sensory Score ◽  
Medicinal Properties ◽  
Food Condiments ◽  
Sensory Parameters

Fermented food condiments form an integral part of African diets as they supply nutrients with claimed medicinal properties. This research was designed to investigate the effect of period of fermentation on the microbial, mineral and proximate composition of fermented Parkia biglobosa seeds. The bacteriological, nutritional and sensory parameters were carried out on the raw, dehulled and fermented seeds. The result of the total bacterial counts showed that the raw seed had 3.67 log10cfu, there was a significant increase in the total bacteria count from 2.20 log10cfu/g in dehulled unfermented bean to 9.248 log10cfu/g at 96 hr of fermentation. The bacteria isolated were Bacillus subtilis (32 isolates), Lactobacillus plantarum (9 isolates), and Leuconostoc spp (3 isolates). The pH increased significantly from 4.57 in the raw seeds to 8.40 at 96 hr of fermentation. The titratable acidity decreased from 0.179N in the raw seeds until it got to 0.0313N at 96hr of fermentation. The proximate composition on dry mass basis showed that ‘iru’ fermented for 48hr had the highest protein content of 41.023%. The carbohydrate decreased from 42.153% in the raw seed to 20.733% at the end of fermentation. Four of the minerals; lead, cadmium, cobalt and nickel were detected in the raw seeds but were no longer available after dehulling. Phosphorus, sodium, calcium and potassium increased during the fermentation period. The sensory result showed that the intensity of growth on the surface of the fermenting bean increased. Moreover, the sensory score on the texture showed that the seed became softer as the fermentation progressed. The colour became darker and the ammonia odour became more pungent. The overall-liking showed a significant increase as the fermentation progressed where the panelist preferred the product fermented for 72hr. The result from this study revealed that the best time for fermentation of Parkia biglobosa seeds to produce good quality iru was between 48hr and 72hr.

scholarly journals PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Life Evaluation ◽  
Water Holding

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

scholarly journals Comparative study on proximate and antinutritional factors of dehulled and undehulled fermented Lyon bean (Mucuna cochinchinensis)

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1611-1615
Author(s):  
H.T. Olaleye ◽  
T.O. Oresanya ◽  
O.O. Ogundipe
Keyword(s):  
Comparative Study ◽  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Content ◽  
Antinutritional Factors ◽  
Nutritional Content ◽  
Minimum Level ◽  
Fermentation Time ◽  
Appreciable Increase ◽  
The Impact

The impact of fermentation times and temperatures on the proximate composition and anti -nutrient content of dehulled and un-dehulled Mucuna cochinchinensis flour were investigated. Dehulled and un-dehulled Lyon beans were subjected to fermentation at 30° C and 45°C for 24, 48 and 72 hrs respectively and the fermented seeds were processed into flour. Results obtained revealed that the fermentation time/day had an effect on the proximate composition of the beans causing an appreciable increase in the crude protein (from 22.19 - 36.41%) and fat content (from 4.94 - 10.79%) of the fermented Mucuna beans samples when compared with results of the unfermented samples (22.19 and 4.94%) while there was a decrease in carbohydrate (from 57.34 - 40.85%) of the fermented beans. Anti-nutrients (oxalate, tannin and phytate) contents of the seeds decreased significantly (from 1.708-0.316 mg/g, 1.071-1.353%, 1.868-0.515%) as fermentation time and temperature also increased. This study has revealed that fermentation for 72 hrs at 45°C was most effective in increasing the nutritional content of the beans while also reducing the anti-nutrient content to a minimum level.

PENGARUH LAMA FERMENTASI TERHADAP NILAI SENSORI, KOMPOSISI PROKSIMAT, DAN TOTAL BAKTERI TERASI IKAN BETE-BETE (Leiognathus equulus)

2019 ◽  
Vol 2 (2) ◽  
pp. 267
Author(s):  
Hestiani Hestiani ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Proximate Composition ◽  
Duncan Multiple Range Test ◽  
Fermentation Time ◽  
Fermented Fish ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Sensory Tests ◽  
Total Bacteria ◽  
Range Test

ABSTRACT          The purpose of this study was to determine the effect of fermentation time on sensory values (appearance, odor, taste, and texture), proximate composition (water content and protein content) and total bacteria on fish paste. This study used a Completely Randomized Design (CRD) with fermentation periods of succession: 5, 10, 15 and 20 days, each treatment was repeated three times. Data were analyzed using ANOVA and differences between treatments were tested using DMRT (Duncan Multiple Range Test). The results obtained showed that the influence of fermented fish paste length had a real effect on sensory values which included appearance, odor, taste, and texture. The highest sensory value obtained in shrimp paste with 20 days fermentation time includes the appearance value of 7.9 (reddish-brown, rather brilliant), the smell of 7.9 (slightly less fragrant, a little extra odor), 7.8 flavor (delicious, medium fish taste, less sweet, enough salty taste and savory) and 7.7 (soft, homogeneous, somewhat rough). Fermentation for 20 days produced shrimp paste with water and protein content respectively 51.54 and 25.54% and the total bacteria was 7.81 Log CFU/gr. Keywords: Leiognathus equulus, Proximate Composition, Sensory Tests, Shrimp Paste, and Total Bacteria.ABSTRAKTujuan penelitian ini adalah untuk mengetahui  pengaruh lama fermentasi  terhadap nilai sensori (kenampakan, bau, rasa dan tekstur), komposisi proksimat (kadar air dan kadar protein) dan total bakteri terhadap terasi ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan  lama fermentasi berturut-turut: 5 , 10, 15 dan 20 hari, masing-masing perlakuan diulang tiga kali. Data dianalisa menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan menggunakan DMRT (Duncan Multiple Range Test). Hasil penelitian yang diperoleh menunjukkan bahwa pengaruh lama fermentasi terasi ikan memberikan pengaruh nyata terhadap nilai sensori yang meliputi kenampakan, bau, rasa dan tekstur. Nilai sensori tertinggi diperoleh pada terasi dengan lama fermentasi 20 hari meliputi nilai kenampakan 7,9 (coklat kemerahan, agak cemerlang), bau 7,9 (sedikit kurang harum,  sedikit bau tambahan), rasa 7,8 (enak, rasa ikan sedang, kurang manis, rasa asin cukup dan gurih) serta 7,7 (lembek, homogen, agak kasar). Fermentasi selama 20 hari menghasilkan terasi dengan kadar air dan protein berturut-turut 51,54 dan 25,54 % serta total bakteri adalah  7,81 Log CFU/gr.Kata kunci: Komposisi Proksimat, Leiognathus equulus, Terasi, Total Bakteri, dan  Uji Sensori.

scholarly journals A Influence of Different Wrapping Materials on Microbiological, Physicochemical and Sensory Properties of Condiment Product ‘Ogiri-egusi’

2020 ◽  
Vol 1 (2) ◽  
pp. 34-43
Author(s):  
Francis Ire ◽  
Ogechi Eze ◽  
Ndukwe Maduka
Keyword(s):  
Proximate Composition ◽  
Ph Monitoring ◽  
Aluminum Foil ◽  
Sensory Properties ◽  
Local Market ◽  
Microbiological Analysis ◽  
Aluminium Foil ◽  
Fermentation Time ◽  
Melon Seeds ◽  
Banana Leaf

Ogiri’ is a locally fermented product from oil seeds such as melon seeds (Citrullus vulgaris). It is commonly used as condiments to enhance the flavour of the variety of foods. This study was aimed at determining the influence of different wrapping materials on microbial load, proximate composition, physicochemical and sensory properties of indigenous fermented melon seeds known as “ogiri-egusi”. Melon seeds obtained from the local market were dehulled, wrapped in banana leaf, boiled and mashed. The mashed ‘ogiri egusi’ was separately wrapped using aluminium foil, paper, banana leaf, transparent and black cellophane and allowed to ferment for five (5) days. Daily pH monitoring of the samples was carried out while microbiological analysis and proximate composition of the fermented products were determined using Standard Methods while Sensory evaluation was carried out using a 9-point Hedonic scale. The sample wrapped with banana leaf had the highest total heterotrophic bacterial count (THC) of 6.08 log10 CFU/g), total coliform count (CC) of 4.88 log10 CFU/g, total Staphylococcal count (TSC) of 5.07 log10 CFU/g) and total fungal count (TFC) of 3.75 log10 CFU/g). On the contrary, ogiri-egusi wrapped with aluminum foil had the lowest THC (5.84 log10 CFU/g), TCC (4.39 log10 CFU/g), TSC (4.83 log10 CFU/g), TLC (3.61 log10 CFU/g) and TFC (3.39 log10 CFU/g). Staphylococcus sp., Micrococcus sp., Bacillus sp. and Lactobacillus sp., Aspergillus niger, A. flavus, Fusarium sp., Saccharomyces sp., Penicillium sp. and Candida sp. were isolated from the samples wrapped with different materials. There was a slight increase in pH with an increase in fermentation time in all samples  irrespective of the wrapping material. There were significant differences (P<0.005) in proximate composition and sensory scores of the samples wrapped with different materials. Ogiri-egusi wrapped with aluminium foil was most preferred based on sensory scores. Considering the results obtained from the microbial analysis, proximate composition and sensory properties of ogiri-egusi wrapped with different materials, aluminium foil is recommended as a wrapping material. This will enhance the microbial and aesthetic qualities of this locally fermented condiment product for improved utilization.

Effect of Fermentation Time on the Physicochemical Properties of Palm Oil

2016 ◽  
Vol 11 (4) ◽  
pp. 14
Author(s):  
CHIDIEBERE UCHE ◽  
E.O. EKUMANKAMA ◽  
ADAKU OGBA PROMISE ◽  
KELECHI UCHE ◽  
◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Palm Oil ◽  
Fermentation Time
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