Production, Nutritional and Microbiological Evaluation of Mahewu a South African Traditional Fermented Porridge

Fadahunsi, I. F.; Soremekun, Opeyemi Olayinka

doi:10.9734/jabb/2017/33175

Cited by 27 publications

(14 citation statements)

References 20 publications

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“…The moisture content of the mageu samples before drying ranged between 84.4-88.6% (Table 2). Similar moisture content of 85.5% by Fadahunsi and Soremekun (2017), 88.4-90.7% in Moringa oleifera leaf powder fortified (0%, 2%, 4% and 6%) mageu (Olusanya, 2018), and higher moisture content (91.7-92.9%) by Idowu et al (2016) were reported for fresh fermented mageu samples. After the mageu gruel slurry drying at 60 C for 24 h, the moisture content was reduced to between 3.38-5.07%.…”

Section: Moisture Contentsupporting

confidence: 69%

“…In this regard, this shows the potential for watermelon pulp powder to increase the mineral nutrient contents of refined maize meal mageu. Fermentation action was also reported to increase the ash, mineral nutrients (iron, zinc, and calcium) content and their bioavailability because of the destruction of phytic acid by phytase enzymes of the fermenting microorganisms (Sharma et al, 2020;Fadahunsi and Soremekun, 2017;Chelule et al, 2010).…”

Section: Ash Contentmentioning

confidence: 99%

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Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability

Maakelo¹,

Bultosa²,

Kobue-Lekalake³

et al. 2021

Heliyon

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Mageu is a non-alcoholic fermented gruel processed from cereal grains, mostly maize and is widely consumed in the Southern African region. The refined maize meal used for mageu processing is limited in dietary fiber, B-vitamins, vitamin C, carotenoids, omega-3 fatty acids and minerals because of bran removal during milling. Fortification with plant carotenoid sources may be an effective method to supply potent antioxidants such as lycopene and beta-carotene that help preventing vitamin A deficiency related diseases. The objective of this study was to investigate the effects of three levels of watermelon pulp powder fortifications (5g, 10g, and 15g) on the physicochemical and sensory acceptability of maize mageu. Significant difference (p < 0.05) was found for crude protein, ash, titratable acidity, and total carotenoid contents among the mageu samples. The percentage protein, ash, titratable acidity (TA), vitamin C (mg/100g) and total carotenoids (TC) (μg/g) contents for the mageu samples ranged between 10.

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Section: Moisture Contentsupporting

confidence: 69%

Section: Ash Contentmentioning

confidence: 99%

Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability

Maakelo¹,

Bultosa²,

Kobue-Lekalake³

et al. 2021

Heliyon

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“…Mahewu was prepared following the method outlined by Fadahunsi and Soremekun (2017) with some modifications. Briefly, sorghum and BGN grains (300 g) were soaked in 1,000 mL distilled water for 24 hr at room temperature (approx.…”

Section: Laboratory Preparation Of Mahewumentioning

confidence: 99%

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Qaku

Adetunji²,

Dlamini

2020

Journal of Food Science

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Processing functionality in terms of fermentability and nutritional characteristics of Mahewu (a sorghum‐based nonalcoholic beverage product) supplemented with different proportions of Bambara groundnut (BGN) (80:20 and 70:30, respectively) was investigated to develop a sorghum‐based beverage product with improved nutritional quality. Sorghum‐BGN Mahewu blends showed a rapid reduction in pH and significantly (P < 0.05) lower final pH (4.3) after 24 hr compared to the control (pH 5.1) (100% Sorghum Mahewu). With total titratable acidity (TTA), sorghum–BGN Mahewu blends had significantly higher final TTA (0.7%) than control (0.4%). Sorghum–BGN Mahewu blends had higher protein and crude fiber contents (up to 7.7% and 7.9%, respectively) than control (6.1% and 5.7%, respectively). In general, sorghum Mahewu supplemented with BGN did not show substantial increase in mineral and individual amino acid contents after fermentation compared to the control, possibly due to increase in tannin content with BGN supplementation. Fermentation significantly (P < 0.05) reduced phytate content by more than 90% in sorghum Mahewu supplemented with BGN when compared to the control (28% reduction). Importantly, BGN supplementation improved the level of some essential amino acids such as threonine, methionine, phenylalanine, isoleucine, leucine, histidine, and lysine. Therefore, supplementation with BGN can potentially improve the nutritional quality of sorghum Mahewu but modification in processing procedure is required to effectively improve the nutritional quality of sorghum–BGN blends. Practical Application This research work has direct application in addressing problem of malnutrition, as well as improving utilization of indigenous food crops in commercial food processing. This is one of the practical approach to address food insecurity that is prevalent in most African countries.

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“…These microorganisms produce lactic acid and other organic acids; this might be due to the degradation of some carbohydrate and sugar-related components [39,40]. The inverse relationship of pH and TTA is good for the product because, in acidic conditions, most pathogenic microorganisms are inhibited, thereby improving the microbiological safety of the product [41]. The use of low fermentation temperatures (20-25 °C) resulted in high pH and low TTA values (6.32-6.76; 0.02-0.02%), as compared to the high fermentation temperatures (25-32 °C) that resulted in low pH and high TTA values (3.83-3.96; 0.11-0.17%).…”

Section: The Effect Of Fermentation Conditions On Physicochemical Properties Of Amasimentioning

confidence: 99%

Influence of Fermentation Conditions (Temperature and Time) on the Physicochemical Properties and Bacteria Microbiota of Amasi

et al. 2022

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The aim of this present study was to optimize the fermentation conditions (time and temperature) of amasi (a Southern African fermented dairy product) using response surface methodology (RSM), and to determine the physicochemical properties, as well as the microbial composition, using next generation sequencing. Fermentation time and temperature were optimized to produce different amasi samples and different parameters, including pH, total soluble solids (TSS), total titratable acids (TTA), and consistency. All the variables studied were found to show significant (p ≤ 0.05) changes with increasing fermentation time and temperature. Numerical optimization was used to obtain the optimal fermentation conditions for amasi; based on RSM, it was 32 °C for 140 h, while with k-means clustering, it was 25 °C for 120 h. Under both conditions for the optimal samples, the pH reduced from 6.64 to 3.99, TTA increased from 0.02 to 0.11 (% lactic acid), TSS decreased from 9.47 to 6.67 °Brix, and the consistency decreased from 23 to 15.23 cm/min. Most of the identified bacteria were linked to lactic acid bacteria, with the family Lactobacillaceae being the most predominant in amasi, while in raw milk, Prevotellaceae was the most abundant. The fermentation conditions (time and temperature) had a significant influence on the parameters investigated in this study. Results of this study could provide information for the commercialization of quality amasi.

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Production, Nutritional and Microbiological Evaluation of Mahewu a South African Traditional Fermented Porridge

Cited by 27 publications

References 20 publications

Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability

Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Influence of Fermentation Conditions (Temperature and Time) on the Physicochemical Properties and Bacteria Microbiota of Amasi

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