Fermentation of millet to produce kamu a Nigerian starch-cake food

Oyeyiola, G. P.

doi:10.1007/bf00328990

Cited by 10 publications

(8 citation statements)

References 10 publications

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“…fermentum (Akinrele 1970; Odunfa and Adeyele 1985; Achi 1990; Elfaki et al. 1991; Oyeyiola 1991; Hamad et al. 1992; Halm et al.…”

Section: Discussionmentioning

confidence: 99%

“…Lactobacillus salivarius and Pediococcus spp. have been reported to occur in lower numbers in spontaneously fermented cereal products (Oyeyiola 1991; Hounhouigan et al. 1993a; Olasupo et al.…”

Section: Discussionmentioning

confidence: 99%

“…1992), millet products like kanu‐zarki (Olasupo et al. 1997), kamu (Oyeyiola 1991) and ambali (Antony and Chandra 1997), mixed sorghum and millet products like obiolor (Achi 1990) and sesame products like sigda (Elfaki et al. 1991).…”

Section: Introductionmentioning

confidence: 99%

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Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink

Lei¹,

Jakobsen²

2004

J Appl Microbiol

156

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V . L E I A N D M . J A K O B S E N . 2004.Aims: To identify and examine the diversity of predominant lactic acid bacteria (LAB) in koko and koko sour water (KSW) from different Ghanaian production sites with regard to pattern of fermentation (API 50 CHL), genotype, antimicrobial activity, and resistance to low pH and bile salts. Methods and Results: In total 215 LAB were isolated from koko and KSW. The isolates were identified using intergenic transcribed spacers (ITS)-PCR restriction fragment length polymorphism (RFLP), API 50 CHL, restriction enzyme analysis with pulsed-field gel electrophoresis (REA-PFGE) and sequencing of the 16S rRNA gene. The dominating micro-organisms in koko was found to be Weisella confusa and Lactobacillus fermentum, followed by Lact. salivarius and Pediococcus spp. Chemometric data analysis were used to link the LAB species to the different production stages and production sites. At intra-species level the isolates were found to have a great diversity. The isolates were investigated for antimicrobial activity using agar diffusion assays, and acid and bile tolerance. Most isolates showed low levels of antimicrobial activity towards the indicator strain Listeria innocua, but not towards the bacteriocin-sensitive Lact. sakei. Growth of all LAB isolates was unaffected by the presence of 0AE3% (v/v) oxgall bile. The isolates were able to survive, but were not able to grow in growth medium adjusted to pH 2AE5. Conclusions: The dominating LAB of koko and KSW were W. confusa and Lact. fermentum showing a pronounced taxonomic biodiversity at sub-species level between stages within the production as well as between production sites. Other species observed in KSW were Lact. salivarius, Ped. pentosaceus, Ped. acidilactici and Lact. paraplantarum. They occurred in levels of 10 8 CFU ml )1 in fresh KSW and showed uniform antimicrobial activity, and acid and bile tolerance. Significance and Impact of the Study: The present study gives a detailed picture of the taxonomy and diversity of LAB in an African-fermented millet product that may have potential as a probiotic product for the local population. The chemometric tools Principal Component Analysis and ANOVA ANOVA Partial Least Squares Regression were proven to be useful in the analysis of microbial groupings and associations with specific sites and stages in the production of koko and KSW.

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“…fermentum (Akinrele 1970; Odunfa and Adeyele 1985; Achi 1990; Elfaki et al. 1991; Oyeyiola 1991; Hamad et al. 1992; Halm et al.…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink

Lei¹,

Jakobsen²

2004

J Appl Microbiol

156

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“…A commercial strain of Saccharomyces cerevisiae was planted in the wort cooled to 20°C at a rate of 16.10 6 cells / ml (Heineken, 1986;Diakabana, 1988;Oyeyiola, 1991) after its activation in an aqueous solution containing 4% sucrose.…”

Section: Fermentation Of Wortmentioning

confidence: 99%

“…The titrable acidity was appreciated by titrimetry using the modified method of De Clerck (1963), Navarre and Collette (1986), Oyeyiola (1991), Ugboaja et al (1991), Jong et al (1999) and Diakabana et al (2007). Given the buffering capacity could influence the assay, the knowledge of the titratable acidity was used to compare the evolution of the worts of the same type of brewing fermentation.…”

Section: Titratable Aciditymentioning

confidence: 99%

Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

Diakabana¹,

Mvoula-Tsiéri²,

Dhellot³

et al. 2013

AJFST

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The study consists in the production of a traditional beer from maize in the Congo. The traditional method of brewing corn malt has three main stages: malting corn, brewing corn malt and fermentation. During the brewing corn malt, endogenous amylase activity is destroyed during the stiffening of the starch to about 80°C. A pre-cooking of the mash is necessitated to promote amylolyse at 50°C with an exogenous enzyme. The use of a preparation of αamylase can liquefy the mash and produce a sweet wort (average density = 12.5° Balling) rich in dextrin corresponding to an apparent extract of 4° Balling in beer. The rising profile of the pH of the corn malt mash, from mashing to extract the wort does not affect the pH of the beer produced. This beer, slightly alcoholic (3.6% ethanol), is characterized by a nomal acid pH (pH = 4.15 on average) and a brown color (25 EBC units). Its slight bitterness (21 EBU) and the fine aroma of a beer closer barley produced industrially in the Congo.

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Yeasts

Pitt¹,

Hocking

2022

Fungi and Food Spoilage

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Fermentation of millet to produce kamu a Nigerian starch-cake food

Cited by 10 publications

References 10 publications

Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink

Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink

Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

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