scholarly journals Minerals and Vitamins Composition of Some Fermented Food Condiments and Complex Salt - Potassium Sesquioxide

2021 ◽  
Vol 08 (04) ◽  
pp. 88-91
Author(s):  
Mustapha Aliru Olajide ◽  
Samson Oladapo Bello ◽  
Abdulrauf Bola Lukman
Keyword(s):  
Complex Salt ◽  
Fermented Food ◽  
Food Condiments

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.

EVALUATION OF YANYANKU PROCESSING, AN ADDITIVE USED AS STARTER CULTURE TO PRODUCE FERMENTED FOOD CONDIMENTS IN BENIN

2011 ◽  
Vol 35 (6) ◽  
pp. 813-821
Author(s):  
PAULIN AZOKPOTA ◽  
MÉLAINE S.E. HOUNDENOUKON ◽  
JOSEPH D. HOUNHOUIGAN ◽  
MATHURIN C. NAGO ◽  
MOGENS JAKOBSEN
Keyword(s):  
Starter Culture ◽  
Fermented Food ◽  
Food Condiments

Diversity of volatile compounds of afitin, iru and sonru, three fermented food condiments from Benin

2007 ◽  
Vol 24 (6) ◽  
pp. 879-885 ◽  
Author(s):  
Paulin Azokpota ◽  
Joseph D. Hounhouigan ◽  
Nana T. Annan ◽  
Mathurin C. Nago ◽  
Mogens Jakobsen
Keyword(s):  
Volatile Compounds ◽  
Fermented Food ◽  
Food Condiments

scholarly journals Screening of Methionine-producing Bacillus Species from Nigerian Fermented Food Condiments and Effects of Some Cultural Parameters on Methionine Accumulation

2020 ◽  
Vol 9 (1) ◽  
pp. 16-22
Author(s):  
Ajogwu Tobechukwu Maximilian Cajetan ◽  
Ekwealor Chito Clare ◽  
Mbah Anthonia Nkiruka ◽  
Madukwe Ebelechukwu Judith ◽  
Ekwealor Ikechukwu Amechi
Keyword(s):  
Fermented Food ◽  
Food Condiments

Changes in Nutritional Quality of Traditional Fermented Food Made from Pearl Millet

2012 ◽  
Vol 2 (12) ◽  
pp. 4-6
Author(s):  
P. Suganya P. Suganya ◽  
◽  
Dr. R. Kailappan Dr. R. Kailappan
Keyword(s):  
Pearl Millet ◽  
Nutritional Quality ◽  
Fermented Food ◽  
Traditional Fermented Food

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

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