scholarly journals Processing of Yam Paste (Amala): A Product of Fermented Yam (Dioscorea rotundata) Flour

2019 ◽  
Vol 8 (1) ◽  
pp. 87-95 ◽  
Author(s):  
Anthony Okhonlaye Ojokoh ◽  
Bartholomew Saanu Adeleke
Keyword(s):  
Crude Protein ◽  
Fermentation Process ◽  
Food Source ◽  
Nutrient Content ◽  
Dioscorea Rotundata ◽  
Fermentation Time ◽  
Overall Acceptability ◽  
Moisture Contents ◽  
Sensory Analyses ◽  
Carbohydrate Contents

This study was designed to evaluate the processing of yam paste (amala): A product of fermented yam (Discorea rotundata) flour. The sliced yam samples were fermented for 72 hours. The microorganisms were isolated and identified. The pH, TTA, temperature, proximate, anti-nutrient, mineral composition and sensory analyses of the sample were determined. The microbial loads increased with fermentation time. The isolates identified were Pseudomonas aureginosa, Staphylococcus aureus, Bacillus subtilis, Lactobacillus plantarum, Lactococcus lactis, Aspergillus niger, Saccharomyces cerevisiae, Fusarium oxysporium, and Candida tropicalis. pH decreased from 6.4 to 4.9 while TTA and temperature increased from 0.16 to 4.24% and 28oC to 34oC. The crude protein (2.46%) and moisture contents (12.32%) increased in the fermented sample with a decrease in ash (0.70%), fat (0.19%) and carbohydrate contents (80.76%). The saponin and phytate decreased from 31.29 to 11.45mg/g and 11.12 to 5.77mg/g. The fermented sample showed an overall acceptability. Improvement in the nutritional and reduction in antinutritional contents of the fermented sample suggests its usefulness as a food source for humans. The microorganisms associated with fermented yam tubers, processing of yam tubers into flour to produce amala and determining the nutritional and antinutrient content of both unfermented and fermented yam. The fermentation process improving the quality and nutrient content of the yam tubers suggested the method as more promising in producing food for humans.

scholarly journals Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage

2012 ◽  
Vol 1 (3) ◽  
pp. 138 ◽  
Author(s):  
C. S. Devaki ◽  
K. S. Premavalli
Keyword(s):  
Fermentation Process ◽  
Statistical Design ◽  
Process Conditions ◽  
Fermentation Time ◽  
Overall Acceptability ◽  
Benincasa Hispida ◽  
Fermented Beverage ◽  
Medicinal Properties ◽  
Yeast Concentration ◽  
Best Fit

<p>Ash gourd<strong> </strong>(<em>Benincasa hispida</em>)<strong> </strong>is valued for its nutritive and medicinal properties and further value addition is being attempted by fermentation process. In the present study, the optimization of the fermentation process with reference to yeast concentration and the period has been attempted by using RSM. The statistical design gave 13 formulations, where yeast concentration was from 1 to 5.8% and the fermentation process period varied from 0.5 to 17.5 days. The product varied formulations had total phenols ranged from 24.8 to 43.6mg%, antioxidant 12.3 to 27%, acidity 0.067 to 0.6%, total volatiles 0.0025 to 0.078%, alcohol 4.6-12.4%, overall acceptability 6.9 to 8.4, thiamine 115.7 to 367 ug%, riboflavin 32.4 to 159 ug%, niacin 6.7 to 139.4 ug%, pyridoxine 71.68 to 174.1 ug% and vitamin C from 0.02 to 0.21mg%. Yeast concentration of 3% and fermentation time for 3 days was the optimized process conditions achieved with the best fit of desirability 0.92.</p>

scholarly journals Effect of Fermentation Time and Starbio Bioactivator Type and Local Microorganism (MOL) “Ginta” on The Nutritional Quality of Cassava Tuber Skin (Manihot Utilisima)

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Bahria Nasution ◽  
Hasnudi ◽  
Nurzainah Ginting ◽  
Yunilas ◽  
Hamdan
Keyword(s):  
Water Content ◽  
Crude Protein ◽  
Nutrient Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Fermentation Time ◽  
Tuber Skin ◽  
Nutrition Research ◽  
Randomized Design ◽  
Factor Ii

BAHRIA NASUTION, 2018. "The Influence of Old Fermentation And Types Of Starbio Bioactivators And Local Microorganisms (MOL)" Ginta "Against Quality Nutritional Skin Cassava Bulbs (Manihot Utilisima). Guided by HASNUDI and NURZAINAH GINTING. The aim of this research is to know the nutrient content of cassava tuber skin waste (Manihot utilisima) fermented with starbio bioactivator type and local microorganism (MOL) "ginta". This research was conducted at Nutrition Research Lab for Nutritional Research on Goat Cut Sei Putih, from July to August 2017. The design used in this study was a complete randomized design (RAL) patterned 3x3 pattern with 3 replications. Factor I is fermentation starbio, fermentation of local microorganism (ginta), fermentation starbio + local microorganism (MOL) "ginta". Factor II is the fermentation length of 6.10 and 14 days. The parameters studied were water content, crude protein, crude fiber, ash content, crude fat, BETN. The result of bioactivator type research gave a very significant (P <0,01) to water content, crude protein, crude fiber and BETN of fermented cassava peel. The duration of fermentation had a very significant effect (P <0.01) on crude protein and lower ash, coarse, and coarse fat. The conclusion of fermentation using starbio can increase the crude protein, BETN and lower crude fiber, and ash content

scholarly journals The Authentication and Grading of Edible Bird’s Nest by Metabolite, Nutritional, and Mineral Profiling

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1574
Author(s):  
Ramlah Mohamad Ibrahim ◽  
Nurul Nadiah Mohamad Nasir ◽  
Md Zuki Abu Bakar ◽  
Rozi Mahmud ◽  
Nor Asma Ab Razak
Keyword(s):  
Crude Protein ◽  
Nutrient Content ◽  
Mineral Elements ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Edible Bird’S Nest ◽  
Aoac Method ◽  
Medicinal Properties ◽  
Aerodramus Fuciphagus ◽  
Carbohydrate Contents

Edible bird’s nest (EBN) produced by Aerodramus fuciphagus has a high demand for nutritional and medicinal application throughout the world. The present study was to evaluate the authentication of a man-made house EBN, which are half cup and stripe-shaped by FTIR. Next, both samples were compared according to their metabolite, nutritional, and mineral composition. The results indicated that the FTIR spectra of both EBN samples were identical and similar to the reference, suggesting the authenticity of the EBN used. The metabolites that contribute to the possible medicinal properties of EBN were found by using GC-MS. The results of the proximate analysis, followed by the standard AOAC method, inferred that both EBN shapes to be rich in crude protein and carbohydrate contents. However, the proximate composition between the half cup and stripe-shaped EBN showed significant differences. Major mineral elements detected were calcium and sodium, and magnesium contents were significantly different between both EBN. Additionally, the half cup and stripe-shaped EBN had a low level of heavy metal content than the maximum regulatory limit as set by the Malaysian Food Act 1983. This study concludes that the nutritional composition varied between the samples and thus suggests that nutrient content should be considered as criteria for the grading requirement of commercialized EBN.

scholarly journals Comparative study on proximate and antinutritional factors of dehulled and undehulled fermented Lyon bean (Mucuna cochinchinensis)

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1611-1615
Author(s):  
H.T. Olaleye ◽  
T.O. Oresanya ◽  
O.O. Ogundipe
Keyword(s):  
Comparative Study ◽  
Proximate Composition ◽  
Crude Protein ◽  
Nutrient Content ◽  
Antinutritional Factors ◽  
Nutritional Content ◽  
Minimum Level ◽  
Fermentation Time ◽  
Appreciable Increase ◽  
The Impact

The impact of fermentation times and temperatures on the proximate composition and anti -nutrient content of dehulled and un-dehulled Mucuna cochinchinensis flour were investigated. Dehulled and un-dehulled Lyon beans were subjected to fermentation at 30° C and 45°C for 24, 48 and 72 hrs respectively and the fermented seeds were processed into flour. Results obtained revealed that the fermentation time/day had an effect on the proximate composition of the beans causing an appreciable increase in the crude protein (from 22.19 - 36.41%) and fat content (from 4.94 - 10.79%) of the fermented Mucuna beans samples when compared with results of the unfermented samples (22.19 and 4.94%) while there was a decrease in carbohydrate (from 57.34 - 40.85%) of the fermented beans. Anti-nutrients (oxalate, tannin and phytate) contents of the seeds decreased significantly (from 1.708-0.316 mg/g, 1.071-1.353%, 1.868-0.515%) as fermentation time and temperature also increased. This study has revealed that fermentation for 72 hrs at 45°C was most effective in increasing the nutritional content of the beans while also reducing the anti-nutrient content to a minimum level.

scholarly journals Effect of duration of time and dosage on fermentation of cacao pod by using Indigenous Microorganism YL (MOIYL)

2019 ◽  
Vol 7 (1) ◽  
Author(s):  
E Wulandari ◽  
T H Wahyuni ◽  
Hasnudi ◽  
N Ginting ◽  
M Tafsin
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Protein A ◽  
Nutrient Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Fermentation Time ◽  
Crude Fiber Content ◽  
Indigenous Microorganism ◽  
Randomized Design

The main problem with cocoa pod is the high crude fiber content and lowcrude protein. A treatment needed to change the nutritional content, one of which isfermentation. In this study, fermentation used Indigenous microorganisms which wereYL (MOIYL). This research lasted for 3 months which was carried out from July toSeptember 2018 at the Laboratory of Animal Production and the Laboratory of AnimalNutrition Sciences at the Faculty of Agriculture, University of North Sumatra. Theresearch design used was Factorial 4 x 4 Completely Randomized Design (CRD), with 3replications where factor 1 was the various levels of inoculum of Indigenous YL(MOIYL) and factor 2 was the length of fermentation (incubation) with measuredparameters of crude protein, crude fiber, crude fat, and ash content using proximateanalysis.The results showed that cocoa pod fermentation using Indigenous YL (MOIYL)microorganisms could improve the quality of nutrient content including the highestwater content with a dose of 3% with a 7 day fermentation of 11.75% and the lowestwithout Moiyl with 21 days fermentation time of 10.02%. highest crude protein with 5%dose with 7 days fermentation of 11.89% and the lowest without Moiyl with 28 daysfermentation of 7.18%, highest crude fat at 5% with 7 days fermentation at 1.33% andthe lowest without Moiyl with 28 days fermentation time is 1.22%, while the highestcrude fiber is 5% with 7 days fermentation of 21.3% and the lowest is 5% with 28 daysfermentation of 23.93%, the highest dry matter is 3% with 7 days fermentation timeequal to 88.24% and the lowest without Moiyl with 7 days long 89.95%, highest ashcontent with d osis 1% with a 7 day fermentation time of 9.52% and the lowest ashcontent without Moiyl with a 7 day fermentation time of 11.17%. The results of thisstudy concluded that cocoa pod fermentation using 5% Indigenous YL (MOIYL)microorganisms and 7 days fermentation time could increase water content, crudeprotein, and crude fat, while crude fiber, dry matter, and ash content decreased.

scholarly journals The effect of the substitution of acha (Digitaria exilis) and soybean on the chemical composition and sensory properties of maize masa

2020 ◽  
Vol 12 (1) ◽  
pp. 101-109
Author(s):  
Adekunbi Malomo ◽  
Sumbo Abiose
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Sensory Profile ◽  
Trypsin Inhibitor Activity ◽  
Organoleptic Properties ◽  
Inhibitor Activity ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Calcium Magnesium ◽  
Carbohydrate Contents

Masa is a traditional food mainly produced from maize, rice, and millet. Different concentrations of acha, an underutilized cereal rich essential acid and soybean, was used to enrich masa. This study investigated the effect of the substitution of acha and soybean on the nutritional and organoleptic properties of masa produced from maize. The proximate composition, mineral composition, and antinutrients were determined using standard methods. Sensory evaluation was also carried out to determine the acceptability of the masa products. The result of the proximate composition showed an increase in crude protein, crude fat, and total ash, and a decrease in crude fibre and carbohydrate content, during the period of fermentation. Moisture, crude protein, crude fat, total ash, crude fibre, and carbohydrate contents of masa ranged between 17.10 – 23.80 %, 6.86- 10.67%, 12.78- 18.78 %, 0.58-1.24 %, 0.79 – 1.07 %, and 42.95 – 61.89 %, respectively. Crude protein, total ash, and crude fat content increased with the increase in substitution with soybean. Calcium, magnesium, iron, potassium, and zinc contents were within the range of 5.79 – 13.70 mg/kg, 2.54 – 7.20 mg/kg, 1.14 – 2.65 mg/kg, 2.96 – 6.03 mg/kg, and 0.76 – 1.05 mg/kg, respectively. Masa produced from 100% acha had the highest calcium, magnesium, and iron contents. Tannin, phytic acid, and trypsin inhibitor activity decreased during fermentation and were lowest in masa produced from 100% acha. Substitution of masa with soybean improved the colour, taste, and aroma of fried masa samples. Substitution of maize with 20% acha and 20% soybean increased the nutritional quality and overall acceptability of masa. This study therefore suggested the use of acha and soybean in the production of masa with a high nutritional and sensory profile.

scholarly journals Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties

2021 ◽  
Vol 11 (7) ◽  
pp. 3151
Author(s):  
Maria Iji Adakole ◽  
Akama Friday Ogori ◽  
Julius Kwagh-Hal Ikya ◽  
Vincent Upev ◽  
Giacomo Sardo ◽  
...  
Keyword(s):  
Crude Protein ◽  
Peak Time ◽  
Powder Preparation ◽  
Overall Acceptability ◽  
Fiber Protein ◽  
Ginger Powder ◽  
Pasting Temperature ◽  
Bacteria And Fungi ◽  
Mouth Feel ◽  
And Control

A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

scholarly journals The effects of fermentation time and em4 dose on nutrient content of kepok’s peel as animal feed

2020 ◽  
Vol 1542 ◽  
pp. 012030
Author(s):  
R Rahmatullah ◽  
Hasnudi ◽  
E Mirwandhono ◽  
P Patriani ◽  
N Ginting ◽  
...  
Keyword(s):  
Animal Feed ◽  
Nutrient Content ◽  
Fermentation Time

Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour

2020 ◽  
Vol 15 (3) ◽  
pp. 15-23
Author(s):  
J.B. Hussein ◽  
J.O.Y. Ilesanmi ◽  
H.M Aliyu ◽  
V. Akogwu
Keyword(s):  
Sensory Evaluation ◽  
Moringa Oleifera ◽  
Positive Influence ◽  
Sensory Properties ◽  
Standard Methods ◽  
Moisture Contents ◽  
Seed Flour ◽  
Sensory Analyses ◽  
Cowpea Flour ◽  
Moringa Oleifera Seed

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively. Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

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