Quality assessment of starter- produced weaning food subjected to different temperatures and pH

Wakil,

doi:10.5897/ajfs11.143

Cited by 4 publications

(4 citation statements)

References 22 publications

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“…It was observed that the pH decreased from 5.68 to 3.75 while the total titratable acidity increased from 1.13% to 3.75% (Table 3). The results of TTA and pH were in agreement with Wakil and Kazeem [36] while working on fermented cereallegume blends. The increases in TTA and subsequent decrease in pH had been reported to be associated with fermentation dominated by lactic acid bacteria and yeasts might be as result of due to the production of organic acids in the substrate [37; 38].…”

Section: Resultssupporting

confidence: 86%

Effect of Fermentation on Nutrient and Antinutrient Contents of Cocoyam Corm

Tope

2013

J. Pharm. Nutr. Sci.

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Objective: Cocoyam corms were fermented with the aim of enhancing and reducing its nutrient and antinutrient contents respectively. Methods: Cocoyam corm was fermentated naturally by submerged fermentation method in a sterile medium (distilled water) for four days. Microbial examination of the fermenting corms was carried out at 24hours interval for four days. Results: Twenty bacterial strains were isolated within the fermentation periods. They include the general: Micrococcus species, Lactobacillus plantarum, L. fermentum, Enterobacter, Escherichia coli and Staphylococcus aureus. The total bacteria count increased from 5.70 log cfu/ml to 8.97 log cfu/g while fungal count increased from 3.33 log cfu/g to 4.84 log cfu/g. Temperature and the total titratable acidities increased from 27oC to 35oC and 1.13% to 3.72% respectively while the pH values decreased from 5.68 to 3.75. The result of the proximate analysis showed that the fermented sample had higher protein (12.00%), ash (2.84%) and fat (4.84%) contents than the unfermented sample which contained 7.30%, 2.4% and 4.55% respectively. However, moisture, fibre and carbohydrate contents decreased from 9.70%, 3.00% and 73.04% in unfermented sample to 8.94%, 2.78% and 67.60% in fermented sample respectively. All the antinutrient contents decreased at the end of the fermentation [phytate (1.32-0.38) g/100DM, oxalate (0.72-0.21) g/100DM, tannin (0.18-0.07) g/100DM, saponin (0.45-0.22) g/100DM, hydrocyanide (22.27-10.22)g/kg of the fermented sample than the unfermented one.

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Section: Resultssupporting

confidence: 86%

Effect of Fermentation on Nutrient and Antinutrient Contents of Cocoyam Corm

Tope

2013

J. Pharm. Nutr. Sci.

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“…This could also be due to the activities of microorganisms which are known for the bioconversion of carbohydrates and lignocelluloses into protein, while the increase in the moisture content might lead to the decrease in the carbohydrate during fermentation. This agrees with the findings of [19], in the study of the nutritional improvement of cassava products using microbial techniques for animal feeding, also, [27] who attributed this to the fact that fermenting temperatures were responsible for the breakdown of the starch or carbohydrate into sugar by the enzyme amylase which hydrolyses starch granules for the growth of the fermenting organisms, in their work on Quality assessment of starter-produced weaning food subjected to different temperatures and pH.…”

Section: Discussionsupporting

confidence: 81%

Effects of Fermentation on the Proximate Composition of Irish (<i>Solanum tuberosum</i>) and Sweet Potato (<i>Ipomoea batatas</i>) Peels

Adegunloye¹,

Oparinde²

2017

AiM

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Fermentation has been exploited to improve agricultural waste products.Fermentation of Sweet potato (Ipomoea batatas) and Irish potato (Solanum tuberosum) peels was carried out by soaking in clean water for 96 hours at room temperature during which samples were collected daily for microbial, physicochemical and proximate analysis. Microbial load of both peels ranged from 9.0 × 10 5 to 8.6 × 10 6 cfu/ml; 1.5 × 10 6 to 7.4 × 10 6 sfu/ml and 1.2 × 10 6 to 2.0 × 10 6 sfu/ml for bacteria, fungi and yeast respectively. The pH value of both peels decreased significantly (P ≤ 0.05) with corresponding increase in the total titratable acidity (TTA) (P ≤ 0.05) and temperature (P ≥ 0.05) with time during fermentation. The percentage composition of moisture, ash, fat and protein content of both peels increased insignificantly (P ≥ 0. bc ± 2.55 respectively, until the last day of fermentation as compared with the unfermented peels at 0 hour. However, there was no significant difference (P ≥ 0.05) in the proximate composition of both peels. The results obtained from this study revealed that fermentation can bring about desirable changes in the nutrient composition of potato peels.

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“…Supplementation with a very high protein crop suitable as weaning foods is necessary to solve the starvation and obesity problems in the World. This supplementation was as formulation of cereallegume blends for children of weaning age (Wakil &Kazeem, 2012). These supplements as food formulations were known as functional foods which are concerning the food manufacturers.…”

Section: Introductionmentioning

confidence: 99%

Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes

Mostafa

Haleem

Gabal

2017

Alexandria Journal of Food Science and Technology

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Four samples of breakfast cereal-legume blends were generated by mixing the flours (wheat, maize, rice, lentil, bean, chickpeas and kidney beans) with almond, bran and dates, in addition to others additives such as powdered skimmed milk, honey, baking powder, baking soda and flavoured (vanillin + cinnamon). Gelatinization of the grains and legumes starch was produced by roasting to obtain ready to eat breakfast cereal products. They were subjected to proximate, sensory, minerals, vitamins, anti-nutrients and acrylamide analysis. The products obtained were also served dry with warm milk to 10 panelists along with control sample to be evaluated for colour, taste, odour, texture and overall acceptability using a 9 point hedonic scale. The results showed the following ranges:

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Quality assessment of starter- produced weaning food subjected to different temperatures and pH

Cited by 4 publications

References 22 publications

Effect of Fermentation on Nutrient and Antinutrient Contents of Cocoyam Corm

Effect of Fermentation on Nutrient and Antinutrient Contents of Cocoyam Corm

Effects of Fermentation on the Proximate Composition of Irish (<i>Solanum tuberosum</i>) and Sweet Potato (<i>Ipomoea batatas</i>) Peels

Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes

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Quality assessment of starter- produced weaning food subjected to different temperatures and pH

Cited by 4 publications

References 22 publications

Effect of Fermentation on Nutrient and Antinutrient Contents of Cocoyam Corm

Effect of Fermentation on Nutrient and Antinutrient Contents of Cocoyam Corm

Effects of Fermentation on the Proximate Composition of Irish (&lt;i&gt;Solanum tuberosum&lt;/i&gt;) and Sweet Potato (&lt;i&gt;Ipomoea batatas&lt;/i&gt;) Peels

Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes

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Product

Resources

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Effects of Fermentation on the Proximate Composition of Irish (<i>Solanum tuberosum</i>) and Sweet Potato (<i>Ipomoea batatas</i>) Peels