Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of &amp;lt;i&amp;gt;Doklu&amp;lt;/i&amp;gt;, a Fermented Maize Based Food

Assohoun, Marina C. N.; Djéni, Theodore N.; Koussemon-Camara, Marina; Brou, Kouakou

doi:10.4236/fns.2013.411146

Cited by 33 publications

(24 citation statements)

References 30 publications

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“…Statistical examination demonstrated that the changes in the levels of moisture content in millet flour and millet-based fermented foods was significant (p < 0.05). The moisture content of millet products (kisra 6.62%, hulu-mur 7.135) was considered very low when compared with other cereal products, low moisture content in food samples expanded the storage time of the food items, while a high moisture content in foods enhances microbial development, and consequently, food deterioration (Assohoun et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation

Mariod

Idris

Osman

et al. 2017

Acta Sci Pol Technol Aliment

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Background. Although kissra and hulu-mur are well known millet-based foods in Sudan, the effect of fermentation and methods of preparation on their chemical compositions has not been thoroughly investigated. The aim of this study was to investigate the method of preparation and the composition of kisra, and hulu-mur. Material and methods. The effect of fermentation and method of preparation on the composition, and microbiological load were examined in millet flour during the preparation of Sudanese fermented foods (kisra & hulu-mur). Results. A significant (P < 0.05) difference in the composition of millet flour and millet-based fermented foods was observed. Protein was significantly increased as a result of fermentation, while oil and carbohydrates were decreased. Most minerals increased significantly after the addition of spices to the hulu-mur batter. The total amino acid in millet flour (97.98 g 100 g -1 protein) was influenced by fermentation and preparation method, as it decreased to 86.09 and 88.7 g 100 g -1 protein, in millet batter and kisra, respectively. Conclusion. Kisra, and hulu-mur were found to have apparent dietary qualities, in spite of some compounds being lost during their production.

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Section: Resultsmentioning

confidence: 99%

Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation

Mariod

Idris

Osman

et al. 2017

Acta Sci Pol Technol Aliment

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“…While, an increase in ash content indicates higher mineral content as reported by Bassey, Mcwatters, Edem, and Lwegbue (). The increase in ash content in fermented dhokla was observed by Assohoun, Djeni, Camara, and Brou () and reduction of antinutrient content could have increased the ash per se of the product. The energy content of the products decreased significantly ( p < .05) from raw (368.09 kcal in maize, 372.13 kcal/100 g) to cooked stage (351.73 kcal/100 g in maize, 358.95 kcal/100 g in rice).…”

Section: Resultsmentioning

confidence: 80%

Development and quality evaluation of maize dhokla

Shobha¹,

Joshi

Jamuna

et al. 2019

J Food Process Engineering

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Application of fermentation technique is known to significantly enhance nutrient contents in foods and hence, this study was conducted to develop and evaluate fermented dhokla from maize. Different levels of maize semolina (600 μm) were mixed with bengal gram dhal (2:1, 3:1 and 4:1 ratios) and evaluated for acceptability using subjective and objective methods by taking rice dhokla (3:1) as control. Proximate composition, antinutrients, protein, and starch digestibility of the best accepted ratio at different stages of preparation (raw ingredients‐R, after soaking‐S, after fermenting‐F, and after steam cooking‐C) were analyzed by standard procedures. The taste (8.60), texture (8.80), and overall acceptability (8.32) were superior for 3:1 ratio of maize dhokla. Low chewiness value noticed in the 3:1 combination of maize dhokla indicated soft nature of the product. Reduction of phytic acid (610.58–451.98 mg in maize, 360.49–73.81 mg in rice), polyphenol (490.86–102.28 mg in maize, 279.78–95.13 mg in rice), and tannin (210.11–104.13 mg in maize, 138.36–86.05 mg in rice) content upon fermentation and cooking was observed with concomitant increase in mineral, protein, and starch digestibility. Practical application Maize is being produced on a large scale and only 16% is used for human consumption in India. This is largely due to nonavailability of maize based food products suitable for human consumption to add value to the crop. In this study, maize was incorporated in traditional fermented product dhokla. The advantages of low cost natural fermentation were witnessed with improvement in protein and starch digestibility along with reduction of antinutrients such as polyphenols, tannin, and phytic acids. Due to natural yellow color and good fermentability maize semolina was found highly suitable for the preparation of breakfast item dhokla with more porous and fluffiness compared to rice dhokla.

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“…Onyango et al, 2005 observed that the protein increase after fermentation is accredited to the decrease in carbon ratio due to usage of carbohydrates as energy sources and producing carbon dioxide which causes the rise in nitrogen concentration in the fermented product. A study to investigate the influence of spontaneous fermentation on the nutrient composition of a fermented maize product, doklu was carried out and the fermented product was found to have appreciable nutritional composition (Assohoun et al, 2013). The protein, fatty and total soluble sugars were reduced from 8.2, 0.64 and 0.01 to 7.3, 0.18 and 0.24 respectively during 24 hours of fermentation of the doklu (Assohoun et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

Development of Fermented Corn and Rapoko Blend Instant Porridge

Julien¹,

Blessing²,

Isabel³

et al. 2016

IJNFS

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Abstract:The research project's main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:40% so as to come out with the optimal mixture suitable for the production of the instant porridge. The effect of rapoko flour supplementation on the proximate composition, physical properties and consumer acceptability of the blends were evaluated and the proximate analysis (protein, carbohydrate, energy, fat, fibre, moisture) was carried out on all the formulations. Consumer acceptability was also evaluated using a 9-point hedonic scale for taste, aroma, colour, appearance, texture and flavour. Physical properties such as swelling index, bulky density, reconstitution time and water holding capacity were also carried out to assess the performance of the blends in water. The results showed higher protein, carbohydrate and energy contents of the blends with increase in rapoko concentration in the mixture with 40% rapoko concentration having the highest values on the three nutrients (11.62; 80.32 and 333.52 respectively). However, the increase in rapoko caused reduction in the performance of blends in porridge such as bulky density, solubility index and the reconstitution time. Consumer preferences of the porridge decreased with increase in the rapoko concentration. The 30% rapoko blend had the best consumer acceptability but the blend with 40% rapoko had the best nutritional profile in terms of energy, carbohydrate and protein.

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Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of <i>Doklu</i>, a Fermented Maize Based Food

Cited by 33 publications

References 30 publications

Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation

Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation

Development and quality evaluation of maize dhokla

Development of Fermented Corn and Rapoko Blend Instant Porridge

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