scholarly journals African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values

2019 ◽  
Author(s):  
Nurudeen Ayoade Olasupo ◽  
Princewill Chimezie Okorie
Keyword(s):  
Fermented Food ◽  
Nutritional Values ◽  
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.

scholarly journals Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 327-333
Author(s):  
F.A. Purwandari ◽  
E.D.N. Annisa ◽  
A.T. Rachmawati ◽  
D. Puspitasari ◽  
R. Wikandari ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Fermented Food ◽  
Point Of View ◽  
Cooking Methods ◽  
Mineral Contents ◽  
Nutritional Values ◽  
Jack Bean ◽  
Frying Process ◽  
A Value

Having high protein content, jack bean is a promising resource for making tempe, a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate the effect of different cooking methods (boiling, steaming, frying, and baking) on a chemical, nutritional, and sensory aspects of jack bean tempe. The results showed that the highest protein content and antioxidant activity of the processed tempe were obtained by steaming method with a value of 380.3 g/kg and 57.8%, respectively. The steaming process could maintain protein and mineral contents as well as the antioxidant activity. The boiled tempe had six time lower of phytic acid compared to that of control. The baking and frying process increased five to six-fold of the fat content, while reduced the protein content by 30%. For the sensory evaluation, the baked tempe obtained the highest score. In conclusion, from a nutritional point of view, steaming is the best method for cooking jack bean tempe, while in term of sensory, baking is recommended.

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 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 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
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