Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour

Ntsamo, Thierry Marcel Beumo; Mohammadou, Bouba Adji; Sokamte, Alphonse Tegang; Njintang, Nicolas Yanou; Tatsadjieu, Léopold Ngoune

doi:10.1155/2020/9234083

Cited by 5 publications

(3 citation statements)

References 35 publications

(24 reference statements)

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“…The result is consistent with the pattern observed by Ogodo et al . (2018) in their research on lactic acid bacteriafermented soybean flour and Ntsamo et al (2020) on fermentation on sorghum flour properties. Giami and Bekebain (1992) also found that longer fermentation durations greatly reduced the microbial activity of food products that have low water absorption capacities.…”

Section: Resultsmentioning

confidence: 99%

Effect of fermentation duration on the microstructure and selected nutritional quality of acha ( Digitaria exilis) flour and acceptability of cookies production

Sobowale,

Omotoso,

Agbawodike

2024

Preprint

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This study investigated the effect of fermentation durations on the acha flour and resultant cookies. The acha sample was fermented at 24, 48 and 72 h, while the native acha flour served as the control sample. The functional, pasting, nutritional and micro-structural properties of the fermented acha flour and sensory evaluation of the cookies were examined. The results indicate significant differences (p<0.05) in the functional and pasting properties of the flour and cookies samples. An increase in fermentation duration enhances oil absorption capacity and dispersibility of the samples. The protein and ash content of the acha flour samples increased. The mineral element showed significant difference (p<0.05) in the calcium, sodium, and zinc content. The Fourier transform infrared (FTIR) spectra increase the band intensities. The peaks occurred in the range 3860 - 3650 cm . The X-ray diffraction (XRD) pattern revealed a slight increase in the crystallinity of the fermented flour samples. The flour samples exhibited an A-type XRD pattern while the cookies samples had V-type XRD pattern. Scanning electron microscopy (SEM) revealed that fermentation modified the microstructure of the flour, causing it to change from an irregular compact granular to a regular loose structure. Cookies samples produced from native and fermented acha flour were acceptable by the panelist. Therefore, cookies with improved nutritional and acceptable sensory properties were produced from native and acha flour fermented between 24 and 72 h. This suggests that fermented acha flour holds promise for various food applications, including complementary foods, and gel formulations with reduced syneresis.

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Section: Resultsmentioning

confidence: 99%

Effect of fermentation duration on the microstructure and selected nutritional quality of acha ( Digitaria exilis) flour and acceptability of cookies production

Sobowale,

Omotoso,

Agbawodike

2024

Preprint

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“…In contrast, antinutrient levels were reduced throughout fermentation (Jagati & Debasmita Dash, 2021;Rathore et al, 2016;Singh & Raghuvanshi, 2012). Ntsamo et al (2020) observed an ideal blend of fermented precooked Bambara groundnut (75%) and sorghum flour (25%) with Lactobacillus Plantarum A6 (105 CFU/g) for meal replacement in children's diets. Similarly, Lactobacillus acidophilus and Saccharomyces boulardii are used to ferment little millet to improve its biochemical quality.…”

Section: Fermentationmentioning

confidence: 99%

Potential processing technologies for utilization of millets: An updated comprehensive review

Srenuja

Paul

Vidyalakshmi

et al. 2023

J Food Process Engineering

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Millets are tiny grass‐seeded grains that hold major and minor nutrients and chief bioactive components. They are climate flexible and pest‐resistant grains, enhancing the crop system effectively. Millets are now gaining popularity due to their health‐promoting properties for end users. These nonacid‐forming grains are gluten‐free, stabilize blood sugar, lower cholesterol levels, inhibit human colon tumor growth, combat malnourished diseases, control overweight, and have other health‐promoting benefits. However, many food processing technologies are on hand to process millets into a broad array of value‐added products, but still, the implementation in the food processing industries is skimpy at the commercial level. There are many factors right from the farming stage, like unavailability of good quality seeds, suitable machinery, lack of technical knowledge, and the consumer's misconception of millet's sensory properties, all contribute to low demand in the market. However, considering millet's copious potentialities, the research on these grains is grasping the spotlight in the current era. Therefore, millets would greatly increase demand in the market and create boundless avenues to manufacture millet‐based foods on a commercial scale. Hence, the current article intends to comprehensively review millet processing technologies and bioprocessing approaches, including health benefits. In addition, it also highlighted the recent R & D innovations with millets and millet products in the global market, preservation constraints, and future challenges.Practical ApplicationsMillets are the neglected ancient grains of the world, although they are a treasure trove of nutrients and promote alluring health benefits. The current review analysis fosters various notions to bridge a gap between industrialist and consumers for the high‐level production and consumption of millets in various countries. The compiled information comprises deep insights into major food processing technologies for each millet and listed globally available millet‐based products. In addition, it provides the millet shelf‐life issues, which would be helpful for researchers to tackle these issues with millets in the future. The present study advises increasing the high‐value utilization of millet and millet‐based products at commercial scales. This article attracts scientists, industrialists, researchers, scholars, and budding entrepreneurs. Among all the cereals, millets are superior in the nutritional profile, sustainable production patterns, and friendlier to the farmers, planet, and consumers.

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“…Ready-to-use flour is one of instant products that has been developed. Sorghum has been prepared to be instant flours and processed into several food products [4,5]. There are several technologies to prepare instant flour such as drum drying [6], spray drying , and extrusion [7].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics of Modified Ethanol-Treated Red Sorghum Sorghum bicolor (L.) Moench Flour

Setiaboma

Yulianti

Sarifudin

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Red sorghum flour is modified in order to improve water solubility in cold water. The modified using ethanol treatment increases pasting properties. The objective of this study was to investigate temperature and addition ethanol concentration for chemical, physical and pasting properties of ethanol treated red sorghum flour. The red sorghum flour was prepared heat treatment (60, 80, and 100°C) and addition ethanol (45, 50, and 55%). Results found that both addition ethanol and heat temperature had impacted on pasting properties parameter of red sorghum flour even though the heat temperature was effectively influenced. The addition 50% and temperature 60°C had better thermal properties which had 11.90% moisture content, 0.42% ash content, 81.48 lightness, 5416 cP of final viscosity, and 5271.50 cP of setback. The XRD of native red sorghum (2θ) transformed after treatments. The red sorghum modified ethanol treated dissolved in cold water without heating.

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Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour

Cited by 5 publications

References 35 publications

Effect of fermentation duration on the microstructure and selected nutritional quality of acha ( Digitaria exilis) flour and acceptability of cookies production

Effect of fermentation duration on the microstructure and selected nutritional quality of acha ( Digitaria exilis) flour and acceptability of cookies production

Potential processing technologies for utilization of millets: An updated comprehensive review

Physicochemical Characteristics of Modified Ethanol-Treated Red Sorghum Sorghum bicolor (L.) Moench Flour

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