scholarly journals Effect of Different Fermentation Time on the Microbial, Mineral and Proximate Composition of Parkia biglobosa Seeds Fermented for Iru Production

2020 ◽  
Vol 7 ◽  
pp. 17-23 ◽  
Author(s):  
Ayowole Victor Atere ◽  
Victor O. Oyetayo ◽  
Felix A. Akinyosoye
Keyword(s):  
Proximate Composition ◽  
Titratable Acidity ◽  
Dry Mass ◽  
Fermented Food ◽  
Parkia Biglobosa ◽  
Fermentation Time ◽  
Sensory Score ◽  
Medicinal Properties ◽  
Food Condiments ◽  
Sensory Parameters

Fermented food condiments form an integral part of African diets as they supply nutrients with claimed medicinal properties. This research was designed to investigate the effect of period of fermentation on the microbial, mineral and proximate composition of fermented Parkia biglobosa seeds. The bacteriological, nutritional and sensory parameters were carried out on the raw, dehulled and fermented seeds. The result of the total bacterial counts showed that the raw seed had 3.67 log10cfu, there was a significant increase in the total bacteria count from 2.20 log10cfu/g in dehulled unfermented bean to 9.248 log10cfu/g at 96 hr of fermentation. The bacteria isolated were Bacillus subtilis (32 isolates), Lactobacillus plantarum (9 isolates), and Leuconostoc spp (3 isolates). The pH increased significantly from 4.57 in the raw seeds to 8.40 at 96 hr of fermentation. The titratable acidity decreased from 0.179N in the raw seeds until it got to 0.0313N at 96hr of fermentation. The proximate composition on dry mass basis showed that ‘iru’ fermented for 48hr had the highest protein content of 41.023%. The carbohydrate decreased from 42.153% in the raw seed to 20.733% at the end of fermentation. Four of the minerals; lead, cadmium, cobalt and nickel were detected in the raw seeds but were no longer available after dehulling. Phosphorus, sodium, calcium and potassium increased during the fermentation period. The sensory result showed that the intensity of growth on the surface of the fermenting bean increased. Moreover, the sensory score on the texture showed that the seed became softer as the fermentation progressed. The colour became darker and the ammonia odour became more pungent. The overall-liking showed a significant increase as the fermentation progressed where the panelist preferred the product fermented for 72hr. The result from this study revealed that the best time for fermentation of Parkia biglobosa seeds to produce good quality iru was between 48hr and 72hr.

scholarly journals PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Life Evaluation ◽  
Water Holding

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

scholarly journals Fixing the time of the milk ripening depending on the content of immobilized johourt ferment

2019 ◽  
pp. 126-134
Author(s):  
A. Vovkohon ◽  
S. Merzlov ◽  
A. Nepochatenko ◽  
H. MERZLOVA
Keyword(s):  
Dairy Products ◽  
Food Additives ◽  
Titratable Acidity ◽  
Starter Cultures ◽  
Raw Material ◽  
Calculation Methods ◽  
Fermentation Time ◽  
Milk Samples ◽  
Sensory Parameters ◽  
To Receive

The process of getting antibioticsinto the milk makes its property worse as a raw material for the production of dairy products including yogurt.An effective way to increase the resistance of microorganisms of yeast to yogurts by inhibiting factors is to immobilize them on organic carriers that are food additives. The researches have been conducted in order to determine the effects of various doses of immobilized modified pectin and modified gelatin ferment for yogurt at the time of the milk coagulum formationandalso indexes of titrated acidity of the finished product.For 8 hours of thermostat treatment of milk (200 cm3 single sample) there were found in samples from 60 and above mg immobilized on modified pectin and 80 and above mg immobilized on modified gelatin yeast ferment.The use of low doses of immobilized starter (10-30 mg per 200 cm3 of milk) did not allow to receive a milk coagulum for 10 hours of thermostat. The fastest formation of the milk bundle was detected in milk samples, About 160 mg of yogurt ferment immobilized on a modified pectin were added to these samples.The time for hardening was 4.3 hours. At the same dose of fermentation immobilized on modified gelatin, the milk coagulum in samples was identified within 5.1 hours from the beginning of the thermostat.It has been proved that for 8 hours of thermostat the optimum titratable acidity was in yoghurts where 60 to 100 mg per 200 cc of immobilized milk on modified pectin and there were used from 80 to 130 mg of ferment immobilized on modified gelatin. It has been experimentally confirmed that it is possible to use ferment immobilized on modified pectinless on 23,0-25,0 % than the fermentation immobilized on modified gelatin for the production of qualitative sensory parameters of yoghurts. Using a number of calculation methods, there were gettingthe functions of establishing the optimal doses of immobilized starter cultures for obtaining regulated titrated acidity for a certain time. Keywords:yogurt, ferment, immobilization, modified pectin, modified gelatin, titrated acidity, fermentation time.

scholarly journals Molecular Screening of Bacteriocin-Producing Bacillus spp. isolated from Soumbala, a Fermented Food Condiment from Parkia biglobosa Seeds

2021 ◽  
pp. e00836
Author(s):  
Yérobessor Dabiré ◽  
Namwin Siourimè Somda ◽  
Clarisse S. Compaoré ◽  
Iliassou Mogmenga ◽  
Marius K. Somda ◽  
...  
Keyword(s):  
Fermented Food ◽  
Molecular Screening ◽  
Parkia Biglobosa ◽  
Bacillus Spp

Probiotic Fermented Food Mixtures: Possible Applications in Clinical Anti-Diarrhoea Usage

1998 ◽  
Vol 12 (2) ◽  
pp. 97-105 ◽  
Author(s):  
Binita Rani ◽  
N. Khetarpaul
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Experimental Period ◽  
Skim Milk Powder ◽  
Fermented Food ◽  
Shigella Dysenteriae ◽  
E Coli ◽  
Tomato Pulp ◽  
Food Mixture

A probiotic fermented PCMT food mixture was developed by fermentation of an autoclaved and cooled slurry of pearl millet flour, chickpea flour, skim milk powder and fresh tomato pulp (PCMT 2:1:1:1, w/w) with Lactobacillus acidophilus (105 cells/ml), a probiotic organism at 37°C for 24 h. Such a fermented mixture inhibited the growth of pathogenic organisms, namely Shigella dysenteriae, Salmonella typhosa and E. coli. A significant decline in pH with a corresponding increase in titratable acidity due to probiotic fermentation occurred in the developed food mixture. Feeding of the freshly developed fermented. mixture to mice suffering from E. coli induced diarrhoea, could help to arrest diarrhoea, reduce moisture, protein and ash contents in their faeces. The counts of lactobacilli increased whereas those of E. coli decreased remarkably in the faeces of mice from the 3rd day of the feeding trial till the end of experimental period. The beneficial effect of probiotic feeding may be due to antimicrobial substances produced by L. acidophilus, which might have neutralized the enterotoxins from E. coli. The cost of one 200 ml glass full of this probiotic drink is no more than one rupee.

scholarly journals Influence of fermentation time on proximate composition and microbial loads of Enset, ( Ensete ventricosum ), sampled from two different agroecological districts

2021 ◽  
Author(s):  
Derese Tamiru Desta ◽  
Gezhagn Nigusse Kelikay ◽  
Meskelu Zekwos ◽  
Mesfin Eshete ◽  
Hailu Hailemariam Reda ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Fermentation Time ◽  
Ensete Ventricosum

scholarly journals Development of Kefir beverages: Standardization of process parameters

2016 ◽  
Vol 7 (2) ◽  
pp. 80
Author(s):  
Jaqueline Gilmara Barboza Januário ◽  
Tailana Marin de Lima ◽  
Daiane Aparecida Camargo Portella ◽  
Caroline Barboza Januário ◽  
Suellen Jensen Klososki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Factorial Design ◽  
Process Parameters ◽  
Titratable Acidity ◽  
Central Point ◽  
Sensory Characteristics ◽  
Acidic Ph ◽  
Fermentation Time ◽  
23 Factorial Design ◽  
Kefir Grains

This study aimed to characterize physico-chemically Kefir grains and standardize the process parameters of the beverages, in order to obtain an optimum product. Kefir grains consisted basically of water (85.61 ± 0.41%) and had an acidic pH (4.45) and low acidity (0.44 ± 0.09% lactic acid). To determine the process parameters, it was used a 23 factorial design with three replications at the central point, being evaluated the amount of grain (2-6%), amount of sugar (10-14%) and fermentation time (18-24 hours) at 25oC. The amount of sugar or grains had no influence on the pH and titratable acidity. A longer fermentation time (24 hours) resulted in products with pH and acidity within the recommended values, while fewer grains (2%) did not result in too firm beverages. The formulation with the best physicochemical and sensory characteristics had 2% grain, 10% sugar and 24 hours of fermentation, being described as creamy, slightly acidic and with intermediate sweetness.

scholarly journals Impact of yeast sediment beta-glucans on the quality indices of yoghurt

Food systems ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 12-18
Author(s):  
A. I. Chirsanova ◽  
A. V. Boistean ◽  
N. Chiseliță ◽  
R. Siminiuc
Keyword(s):  
Physicochemical Properties ◽  
Glycemic Index ◽  
Control Sample ◽  
Titratable Acidity ◽  
Laboratory Method ◽  
Beta Glucan ◽  
Food Category ◽  
Fermentation Time ◽  
Beta Glucans ◽  
Low Glycemic Index

The objective of the study was to investigate the potential application of beta-glucans obtained from yeast sediment resulting from the manufacture of local Viorica wine (2018 harvest). To determine the amount of beta-glucans in the yeast sediment, two were used: the calculation method and the laboratory method, obtaining similar quantities, 29.92 ± 0.47 and 28.17 ± 0.32 respectively. The beta -glucans obtained were incorporated in various concentrations (0.1%; 0.2%; 0.3%; 0.4% and 0.5%) in the yogurt obtained from skimmed milk. The effect of beta-glucan addition on the physicochemical properties of freshly prepared yogurts was investigated. The addition of beta-glucans positively influenced the formation of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4.5 was reached one hour earlier (in 4 hours) compared to the control sample (in 5 hours). The results showed that there are no significant changes in physicochemical properties (titratable acidity, pH, viscosity and syneresis). The results obtained report that beta-glucans can be used as a thickening agent for low-fat yogurts by shortening the fermentation period and not essentially changing the sensory characteristics. Experimental results showed that the glycemic index of yogurt samples with the addition of beta-glucans have similar values in the range of 28-30. Respectively, the yogurts under study are attributed to food category with low glycemic index.

scholarly journals Study of the Healing Properties of Natural Sources of Georgia and Modeling of Their Purification Processes

2020 ◽  
Vol 10 (18) ◽  
pp. 6529
Author(s):  
Irina Bejanidze ◽  
Oleksandr Petrov ◽  
Tina Kharebava ◽  
Volodymyr Pohrebennyk ◽  
Nazi Davitadze ◽  
...  
Keyword(s):  
Natural Waters ◽  
Applied Pressure ◽  
Titratable Acidity ◽  
Chloride Content ◽  
Ammonium Salts ◽  
Source Water ◽  
Ion Content ◽  
Natural Sources ◽  
Medicinal Properties ◽  
Ultrafiltration Process

The studies were conducted on the natural waters of Georgia: Gortubani and Naminauri (Adigeni region), Danisparauli, Dandalo and Makhinjauri (Adjara region) which exhibit medicinal properties. The following water indicators were determined: titratable acidity, electrical conductivity, hardness, the content of solids, sulfates, chlorides, hydrocarbonates, nitrates, ammonium salts and metals. These indicators were determined in the source water, as well as in the concentrate and permeate obtained by ultrafiltration. The productivity of the ultrafiltration process was determined, its dependence on the duration of the process, the applied pressure and the location of the spring. The productivity of the Danisparauli water ultrafiltration process decreases with time; the productivity remains unchanged during the filtration of the Makhinjauri and Naminauri waters; during ultrafiltration, the titratable acidity of the Makhinjauri water increases significantly, by 66.5%, that of the water Naminauri by 36.6%, the titratable acidity of the Danisparauli water remains unchanged, the sulfide ion content in the Makhinjauri water increases by 12%, and in the Naminauri water by 35.5%, the chloride content in the process of concentrating practically does not change. It was found that all the investigated waters are contaminated with heavy metals and the population should not use them for treatment. The data obtained can be used to simulate the purification of natural sources.

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