Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

Adeniran, Oluwafunmilayo; Atanda, Olusegun; Edema, Mojisola O.; Oyewol, Olusola

doi:10.4236/fns.2012.32030

Cited by 12 publications

(10 citation statements)

References 10 publications

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“…Ash content of processed rice ranged from 0.24 to 0.71 with an average value of 0.515 %. Ash content reported in this work is lower than that obtained by Adeniran et al (2012) but within the range of that reported by Adekoyeni (2014) in a study of effect of storage and processing condition on Ofada rice quality.…”

Section: Proximate Composition Of Milled Ofada Ricesupporting

confidence: 86%

“…As presented in This could be associated with variation in the drying temperature. Moisture content reported in this work is lower than that obtained by Adeniran et al (2012) but within the range of that reported by Anuonye et al (2016) who reported moisture content range of 8.24 to 10.21 g/100g. When sun drying was used by Fagbohun and Oluwaniyi (2015) in a study on milled rice storage, a range of 7.84 to 11.72 % was obtained for milled rice moisture content.…”

Section: Proximate Composition Of Milled Ofada Ricesupporting

confidence: 82%

“…(2012) although the value is still within the range of the amylose reported in this work. Decrease in amylose due to parboiling has been reported by researchers (Adeniran et al, 2012;Otegbayo, Osamuel, & Fashakin, 2001).…”

Section: Amylose Content Of Ofada Ricementioning

confidence: 62%

“…Initial soaking duration was varied between 30 o C and 100 o C considering the effect of initial soaking temperature on rice quality as reported by Anuonye et al (2016). Soaking duration of 1 to 5 days was used as it has been found to be the traditional practice of local rice processors (Adeniran, Atanda, Edema, & Oyewole, 2012).…”

Section: Experimental Design and Paddy Rice Processingmentioning

confidence: 99%

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Modelling and Optimization of Rice (Oryza sativa L.) Paddy Pre-Treatments for Optimum Chemical Property using Response Surface Methodology

Oludolapo¹,

Akinoso²

2020

Journal of Food Technology Research

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Rice (Oryza sativa L. variety OS-6) paddy pre-treatments condition was optimized with respect to proximate, amylose and free fatty acids (FFA) composition. Soaking duration (1, 3 and 5 days), initial soaking temperature (30, 65 and 100 0 C), parboiling temperature (80, 100 and 120 0 C) and drying temperature (30, 50 and 70 0 C) were used as independent factors in D-optimal response surface design methodology. AOAC methods were used for determination of proximate and free fatty acid composition. Amylose content was determined using standard method. Moisture, ash, fat, protein, crude fibre, carbohydrate, amylose contents and FFA of the rice were 4.22-10.24%, 0.24-0.71%, 0.62-1.73%, 7.41-9.57%, 0.60-1.71%, 78.31-84.65%, 17.41-22.34% 25 and 0.70-3.80%, respectively. The R 2 for the model fitted ranged from 0.457 to 0.922. The range of R 2 and p-value obtained for moisture, carbohydrate, energy, FFA and amylose affirms the degree of fitness of models obtained. The optimum rice paddy pre-treatment condition obtained was 1 day: 4.8 minutes, initial soaking temperature of 35 o C, Parboiling temperature of 98.03 o C and drying temperature of 70 o C. Contribution/Originality: This study provided detailed changes that occur in the chemical properties of rice (Oryza sativa L. variety OS-6) as affected by paddy pre-treatments. Effect of variation in pre-treatment conditions was reported, while processing conditions for optimum chemical composition of rice was also established. 1. INTRODUCTION Rice being one of the most important cereals of the world is widely consumed and cultivated in most countries. Oryza glaberrima Steud and O. sativa L. are the cultivated species in Nigeria (Abulude, 2004; Adeyemi, Fagade, & Ayotade, 1986). Rice variety OS-6 being one of the earliest released Ofada rice can be described as a short grain robust rice (National Cereal Research Institute (NCRI) & Africa Rice Centre (WARDA), 2007). Ofada is a generic name used to describe all rice produced and processed in the rice producing clusters of the SouthWest Nigeria (Adekoyeni., Akinoso, & Malomo, 2012; Longtau, 2003). Different ecological zones in Nigeria adopt different paddy pre-treatments method (Sanni, Okeleye, Soyode, & Taiwo, 2005). This among other factors is responsible for numerous variation in milled rice quality produced in Nigeria. Rice is mostly consumed as milled or white rice produced by dehulling and milling processes which involves the removal of the hull and bran layers of the rough rice kernel (paddy) respectively. However, Anuonye, Daramola, Chinma, and Banso (2016) reported significant variation in proximate composition due to different processing

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Section: Proximate Composition Of Milled Ofada Ricesupporting

confidence: 86%

Section: Proximate Composition Of Milled Ofada Ricesupporting

confidence: 82%

Section: Amylose Content Of Ofada Ricementioning

confidence: 62%

Section: Experimental Design and Paddy Rice Processingmentioning

confidence: 99%

See 2 more Smart Citations

Modelling and Optimization of Rice (Oryza sativa L.) Paddy Pre-Treatments for Optimum Chemical Property using Response Surface Methodology

Oludolapo¹,

Akinoso²

2020

Journal of Food Technology Research

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“…Ofada town is noted for its unique rice‐processing technology that makes the product different from other types of rice. The processing of “Ofada” rice involves soaking the rice in water for 72 h (hydration), which confers a unique flavor on the rice that is relished by many people (Adeniran 2010), followed by steaming, drying and milling. The developed flavor is as a result of the fermentative activities of microorganisms during the soaking process, which affects the organoleptic, physical and nutritional composition of the soaked rice (Otegbayo et al .…”

Section: Introductionmentioning

confidence: 99%

Characterization of Lactic Acid Bacteria and Yeast Isolates Associated With Traditional Soaking of “Ofada” Rice

Adeniran

Atanda

Edema

et al. 2012

Journal of Food Processing and Preservation

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Freshly harvested paddy rice was randomly obtained from three different farms in "Ofada" town, Ogun State, Nigeria into sterile polythene bags and processed according to the traditional method. The acidity and microbial counts of the soakwater of the rice were determined at 24-h intervals for 72 h. Lactic acid bacteria and yeast were also isolated from the soak-water and characterized and identified by standard schemes. The total titratable acidity, aerobic plate, lactic acid and yeast counts of the soak-water increased significantly (P < 0.05); the pH and coliform counts decreased significantly within 48 h, while coliform organisms were eliminated by the 72-h mark. The dominant lactic acid bacteria found to be responsible for the fermentation of "ofada" rice were Leuconostoc mesenteroides and Lactobacillus amylophillus, while the dominant yeasts were Saccharomyces cerevisiae and Saccharomyces uvarum. These isolates could be responsible for the relished flavor of "ofada" rice. PRACTICAL APPLICATIONSThis work reports on the isolation of lactic acid bacteria and yeasts responsible for imparting peculiar flavor on "Ofada" rice during traditional soaking. Furthermore, the isolated microorganisms can be used as starter cultures to improve the quality of the rice and also shorten the soaking time.

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Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

Zheng

Huang

et al. 2013

Ann Microbiol

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The aim of this study was to investigate the effect of inoculated fermentation on the quality of Chinese sauerkraut. To this end we studied a co-culture system consisting of Lactobacillus plantarum Shanghai brewing 1.08 and Zygosaccharomyces rouxii CGMCC 3791 during inoculated sauerkraut fermentation. The nitrite concentrations in pickled cabbage and radish inoculated with starter cultures of L. plantarum and Z. rouxii were significantly lower than those in the spontaneous fermentation system during the whole fermentation process. In addition, coculture of L. plantarum and Z. rouxii during the production of sauerkraut decreased the formation of biogenic amines in the pickled vegetables. Using gas chromatography-mass spectrometry we also compared the levels of volatile compounds in inoculated and naturally fermented Chinese sauerkraut. Sixty compounds were identified, with the sauerkraut inoculated with starter cultures containing overall higher contents of volatile compounds, including acids, alcohols, esters, and phenols. The structure of the microbial community during the production of sauerkraut was studied using phospholipid fatty-acid (PLFA) analysis. This analysis revealed that the brine of inoculated sauerkraut contained significantly higher contents of Grampositive and fungal PLFAs and a lower content of Gramnegative PLFAs, suggesting that the improved quality of inoculated Chinese sauerkraut may be ascribed to the inhibition of the growth of Gram-positive during sauerkraut fermentation. These results may indicate a new strategy to enhance the quality of Chinese sauerkraut.

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Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

Cited by 12 publications

References 10 publications

Modelling and Optimization of Rice (Oryza sativa L.) Paddy Pre-Treatments for Optimum Chemical Property using Response Surface Methodology

Modelling and Optimization of Rice (Oryza sativa L.) Paddy Pre-Treatments for Optimum Chemical Property using Response Surface Methodology

Characterization of Lactic Acid Bacteria and Yeast Isolates Associated With Traditional Soaking of “Ofada” Rice

Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

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