Influence of fermentation on some quality characteristics of trifoliate yam (Dioscorea dumetorum) hardened tubers

Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot

“…Analysis of variance showed a significant effect ( p < 0.05) of fermentation time on titratable acidity. Similar trend was reported for Dioscorea dumetorum hardened tubers (Medoua et al, 2008).…”

“…During the manufacturing of jiang-sun (fermented bamboo shoots product of Taiwan), a pH of 4.2 was also observed in the day-1 fermented sample, and a pH of 3.5 was observed in the 30-day sample (Chen et al, 2010). Medoua et al (2008) reported that, during first two days of natural fermentation of yam (Dioscorea dumetorum) hardened tubers, pH decreased from 5.5 to 4.8 and then to 3.9 after 14 days of fermentation.…”

Biochemical characteristics of composite flours: influence of fermentation

“…After 48 hours of fermentation of the two composite flours, about 39.48% and 50.92% loss of total phenols was noted respectively for flour made of D. alata and D. cayenensis. A similar effect has been reported in an earlier study, in which 48% loss of phenolic compounds was found after 14 day fermentation of D. dumetorum hardened tubers (MEDOUA et al, 2008).…”

Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour

“…They stated that may be due to the isomerization of the regular carotenoids present in cassava roots at the onset of acid formation during fermentation. Medoua et al 24 indicated that a decrease of lightness may be due to browning, caused by the oxidation of phenolics compounds, during fermentation. Predominant sugars such as glucose, fructose, and sucrose may also have an influence on the decrease of lightness.…”