scholarly journals Inherent Microorganisms Affects the Quality of a Nigerian Fermented Beverage “Agadagidi” During Production

2021 ◽  
pp. 6-17
Author(s):  
K. J. Mogaji ◽  
D. J. Arotupin ◽  
O. Mogaji ◽  
A. O. Arogunjo ◽  
O. B. AJayi-Moses ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Mineral Content ◽  
Titratable Acidity ◽  
Microbial Count ◽  
Alcohol Content ◽  
Spontaneous Fermentation ◽  
Fermentation Method ◽  
Fermented Beverage ◽  
Bacteria And Fungi

This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parameters of the fermenting medium. Microbial count, foaming density, alcohol content, enzymes assay, sensory analysis, physicochemical properties, mineral content, antioxidants properties, and antinutrient content of the sample were investigated every 24 h for 5 days. A total of seven bacteria and four fungi consisting of yeasts and moulds were isolated during the study. The microbial loads of bacteria and fungi of the unfermented plantain fruits were 8.0 × 106 ± 0.01 cfu/mL and 14.2 × 104 ± 0.01 sfu/mL respectively. The temperature (ºC), pH and titratable acidity (%) ranged from 25.55-32.50, 4.51-5.50 and 0.99-3.50 respectively. The sample was observed to be colourless all through the fermentation periods. Turbidity of the samples increased during fermentation from 43.50 to 111.00. The data obtained from this work has shown the importance of unripe plantain micro-flora in the production of “Agadagidi”. It is also concluded that consortium of microorganisms inherent within the plantain fruits are involved in plantain fruits fermentation. This information can contribute to a better understanding of the “Agadagidi” production process for a consistent quality beverage.

scholarly journals Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

2015 ◽  
Vol 10 (4) ◽  
pp. 01 ◽  
Author(s):  
A. C. Honorato ◽  
C. B. R. Dias ◽  
E. B. Souza ◽  
I. R. B. Carvalho ◽  
K. S. M. Sousa
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Parameters ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Fruit Pulp ◽  
Total Titratable Acidity ◽  
Physical And Chemical ◽  
The City

<p>Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.</p><p align="center"><strong><em>Physicochemical parameters of fruit pulps produced in Petrolina – PE</em></strong></p><p><strong>Abstract</strong><strong>: </strong>This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.</p>

scholarly journals Quality of fermented whey beverage with milk

2016 ◽  
Vol 70 (1) ◽  
pp. 91-98 ◽  
Author(s):  
Marica Rakin ◽  
Maja Bulatovic ◽  
Danica Zaric ◽  
Marijana Stamenkovic-Djokovic ◽  
Tanja Krunic ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Raw Material ◽  
Good Source ◽  
Nutritional Properties ◽  
Nutritional Information ◽  
Single Process ◽  
Fermented Beverage

One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL), showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2?SH corresponding to the acidity of the product in this category.

scholarly journals Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage

2021 ◽  
Author(s):  
N. Azzouzi ◽  
S. Zantar ◽  
N. Aghmir ◽  
M.R. Britel ◽  
A. Maurady
Keyword(s):  
Physicochemical Properties ◽  
Cold Storage ◽  
Skin Color ◽  
Physicochemical Parameters ◽  
Storage Time ◽  
Titratable Acidity ◽  
Plant Materials ◽  
The North ◽  
Rubus Fruticosus

Background: Blackberry is a seasonal harvested fruit that is also very fragile and perish- es quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days. Methods: The plant materials were composed of the blackberry fruit, including a compound of cultivated blackberry (Rubus spp.), and wild blackberry (Rubus fruticosus L. agg) which were harvested in the North of Morocco. The temperature of the storage of wild and cultivated blackberry was 5 °C for 4, 8, and 12 days, and then transferred to 25 °C for 1 day to simulate transport and commercialization. After that, the physicochemical parameters were analyzed. Statistical analyses were performed using SAS. Results: During 12 days of storage, the pH of samples was decreased from 3.69 to 3.22 for wild blackberry, and from 4.85 to 3.43 for cultivated blackberry. The titratable acidity was increased from 1.61 to 3.28 for wild blackberry, and from 2.07 to 3.25 for cultivated blackberry. Flavonoids also showed a remarkable increase in values from 30 to 70.66 mg QE/100g of wild blackberries and from 25.33 to 60.66 mg QE/100g in cultivated ones between harvest and the last day of storage. The variation in skin color revealed a decrease during storage of L* brightness, a* redness, and yellowness b* for both blackberries. Conclusion: The most suitable storage time of blackberry components during cold storage at 5 °C was 12 days. The temperature at 5 °C preserves the quality of the blackberry for both wild and cultivated ones. However, the wild blackberry was more resistant than cultivated one to cold storage.

Influence of Source Area and Solar Drying on The Quality Characteristics of Pineapples Varieties Grown in Central Uganda

2021 ◽  
Vol 2 (5) ◽  
Author(s):  
Musoke Yekoyada ◽  
Julia Kigozi ◽  
Agnes Nabubuya ◽  
Paddy Ainebyona
Keyword(s):  
Value Chain ◽  
Large Scale ◽  
Mineral Content ◽  
Fruits And Vegetables ◽  
Source Area ◽  
Titratable Acidity ◽  
Quality Analysis ◽  
Solar Drying ◽  
Source Areas

In Uganda, pineapples form the most developed and widely grown commodities among the fruit’s subsector. The fruit is highly produced in central Uganda from the districts of Kayunga, Luwero and Masaka concentrating largely on three varieties of smooth Cayenne, Queen and Red Spanish with smooth cayenne taking the largest share of pineapple farmers. This study targeted analyzing the effect of source area and drying on the quality of pineapple varieties produced in Uganda. Two varieties were collected from three large scale pineapple growing districts in Central Uganda and they were prepared and coded for quality analysis. Physical properties of the varieties were investigated. The results indicated a significant differences in weight, diameter, circumference and height of the pineapple varieties as compared to source areas at p<0.05. Findings showed no significant differences (p<0.05) between varieties and between source areas with respect to proximate composition across all parameters tested with the exception of dietary fiber. Mineral content varied significantly between different varieties grown in selected areas of Uganda (p<0.05). Potassium was the most abundant mineral found in both pineapple varieties while both varieties exhibited low iron levels. Similarly, Solar drying had varied significant effects on some quality parameters of dried fruits and vegetables but retained substantial amounts. Findings revealed significant differences (p<0.05) for all tested variables with the exception of titratable acidity with respect to biochemical composition of solar dried pineapple. The mineral content of solar dried pineapple among different cultivars and among production areas (p<0.05). Findings revealed that Potassium was the most abundant mineral retained after solar drying. Pineapple quality as observed in this study is affected by many factors, such as genotype, environment, climate, soil characteristics and agricultural practices among many others which in turn affects quality of the final products. Solar drying improved the shelf life of pineapples and therefore can be used to improve the marketability of pineapples in the value chain.

scholarly journals Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics

mSystems ◽  
2021 ◽  
Author(s):  
Byung Hee Chun ◽  
Dong Min Han ◽  
Hyung Min Kim ◽  
Dongbin Park ◽  
Da Min Jeong ◽  
...  
Keyword(s):  
Microbial Metabolism ◽  
Soy Sauce ◽  
Spontaneous Fermentation ◽  
Bacteria And Fungi

The taste and quality of soy sauce, a popular fermented liquid condiment worldwide, is greatly influenced by microbial metabolism during fermentation. Spontaneous fermentation of ganjang (a Korean traditional soy sauce) in a nonsterile environment leads to the growth of diverse bacteria and fungi during fermentation, making it difficult to understand the mechanism of ganjang fermentation.

scholarly journals Physicochemical, Microbiological and Sensory Characteristics of White Cheese Made by Adding Moringa Oleifera Seeds Extract

2020 ◽  
pp. 76-82
Author(s):  
Zakaria A. Salih ◽  
Haifaa AAbdelsalam ◽  
Amna A. Aburigal ◽  
Abdel Moneim E. Sulieman
Keyword(s):  
Moringa Oleifera ◽  
Mineral Content ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Proximate Analysis ◽  
Fat Content ◽  
Chemical Components ◽  
Microbiological Analysis ◽  
White Cheese

The aim of this study is to investigate physicochemical and sensory properties of cheese made by adding Moringa seeds extract (MSE) as coagulant. Cheese samples were processed by adding 2, 3 and 4% MSE. The results of proximate analysis indicated that moisture content was 40.8, 45.8 and 42.4%, while protein content 16.50, 16, 84 and 16.97 in cheese produced by addition of 2, 3 and 4% MSE, respectively. Statistically, significant differences (p<0.005) were found in both chemical components. The fat content (25.53, 25.72 and 25.92%) in concentrations 2, 3 and 4%, respectively. On the other hand, the highest fat content was found in cheese sample made by adding 4% MSE. The ash content increased by an increase of the concentration of MSE, and the highest value was found in cheese made by addition of 4% MSE (0.82%). Titratable acidity %, pH and The total solids (T.S%) of cheese increased significantly (p<0.005) by an increase of MSE. The mineral content of cheese was statistically affected (p<0.005) by addition of MSE. The microbiological analysis revealed that Colifrom and Salmonella were not detected in processed cheese. The sensory evaluation indicated that all cheese samples were accepted by the panelists with preference to the cheese prepared by 4% MSE. The study recommends using other parts of Moringa Oliefera in cheese coagulation and the effect of storage conditions on the quality of the cheese must be further investigated.

scholarly journals Microbiological Quality and Safety of Fruits and Vegetables from Open Market and Shopping Complex in Port Harcourt Metropolis

2021 ◽  
pp. 139-148
Author(s):  
Patience C. Obinna-Echem
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Shopping Mall ◽  
Microbial Count ◽  
Open Market ◽  
Port Harcourt ◽  
Microbial Analysis ◽  
And Staphylococcus Aureus

Aims: Physicochemical and microbiological quality of fruits and vegetables from open market and shopping mall in Port Harcourt metropolis were determined to ascertain the effect of the sales environment. Methodology: pH and titratable acidity (TTA) of bananas (Musa sapientum), tomatoes (Lycopersicon esculentum Mill), lettuce (Lactuca sativa L) and cabbage (Brassica oleracae var. capitata L) were determined using standard analytical methods. Conventional microbiological method was used for the microbial analysis. Results: pH (4.30 - 6.00) and TTA (0.05 - 0.28% lactic acid) of samples from the two locations did not differ significantly (P>0.05). Aerobic colony count (ACC), Coliform, Escherichia coli and Staphylococcus aureus, ranged from 4.49 – 5.96, 3.70 – 4.59, 3.69 - 4.39 and 3.68 – 4.17 Log10 CFU/g respectively for the shopping mall samples, and 6.14 - 6.19, 3.66 – 5.23, 4.60 – 5.66, and 3.69 – 5.15 Log10 CFU/g respectively for the open market samples. Salmonella was detected at a level of 3.74, 4.30 and 4.65 Log10 CFU/g respectively in banana from the shopping mall; and lettuce and cabbage from the open market. Mould growth for the open market samples ranged from 4.01 - 4.40 Log10 CFU/g. Shopping mall samples had no mould and yeast growth except for mould count of 4.29 Log10 CFU/g in banana and yeast count of 4.30 and 3.69 Log10 CFU/g in tomatoes and lettuce. Banana and lettuce from the open market had no yeast count, but tomatoes and cabbage had counts of 4.30 and 4.46 Log10 CFU/g respectively. Conclusion: Fruits and vegetables from the shopping mall generally had lower microbial count indicating the influence of the chilled storage environment. The detection of pathogens in the fruits and vegetables is unsatisfactory and can pose a health risk to consumers as well as the contamination of other produce.

scholarly journals Comparative Effects of Some Preservative Hurdles on the Quality of Zobo Drink Stored at Ambient Temperature

2019 ◽  
pp. 1-9
Author(s):  
Chukwu Victor Chibueze ◽  
Oyeleke Solomon Bankole ◽  
Anuonye Julian Chukwuemeka ◽  
Bala Jeremiah David
Keyword(s):  
Ambient Temperature ◽  
Control Sample ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbial Count ◽  
Indicator Organisms ◽  
Monthly Basis ◽  
Sensory Qualities

Aim: Comparative Effects of Some Preservative Hurdles on the Quality of Zobo Stored at Ambient Temperature were assessed. Place and Duration of Study: Department of Microbiology Federal University of Technology, Minna, Nigeria, between June 218 and January 2019. Methodology: Fresh zobo drink samples were prepared from Hibiscus sabdariffa using modified methods of HACCP and Hurdle technology for preservation and stored on the shelf for six months. The samples were divided into seven. Analyses were carried out on monthly basis with respect to microbial quality, pH, titratable acidity (TTA), total soluble solids (TSS), vitamin C content and sensory qualities of the beverage for six months. The parameters changed significantly (p<0.05) with respect to storage period. Zero microbial count was recorded for all the samples as at the time of production. Results: The control sample deteriorated after one month, pasteurization at 75°C for 20 minutes successfully eradicated all coliforms and indicator organisms as none was isolated during the shelf study. Bacillus subtilis, Lactobacillus fermentum, Aspergillus niger, penicillium sp, Saccharomyces cerevisiae isolated from the both the control and pasteurized (Gcontrol and G2) samples were responsible for the spoilage of the beverage after one month. G3, G4 G5, G6 and G7 preserved beyond six months, without imparting negatively on the sensory qualities of the drink. They significantly (p<0.05) showed the same overall acceptability, mouthfeel, flavour, colour and taste. Conclusion: Sample G3 stored best after six months on the shelf.

scholarly journals Comparative Assessment of the Microbiological and Physicochemical Quality of a Laboratory Brewed ‘Burukutu’ and Commercialized Products Sold in Some Markets in Port Harcourt Nigeria

2020 ◽  
Vol 1 (5) ◽  
Author(s):  
Francis Sopuruchukwu Ire ◽  
Precious Afoke Edio ◽  
Ndukwe Maduka
Keyword(s):  
Alcoholic Beverage ◽  
Enterobacter Aerogenes ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbial Count ◽  
Port Harcourt ◽  
Brewing Process ◽  
Aspergillus Sp ◽  
Rivers State

Burukutu is an indigenous, brown coloured, cloudy, alcoholic beverage traditionally brewed using mainly sorghum grains. This study was aimed at the comparison of microbial quality, physicochemical properties, proximate composition and minerals content of laboratory brewed burukutu (LBB) and commercial products sold in some markets in Port Harcourt. Sixteen (16) samples of the commercialized product were evaluated from Elele (EM), Rumuokoro (RM) and Choba (CM) markets, Port Harcourt, Rivers State using Standard Methods while LBB was produced in our laboratory using Standard Procedures. Our result indicated an increase in aerobic mesophiles, total coliforms, faecal coliforms, fungi and lactic acid bacteria (LAB) counts during the early stages of the brewing process of laboratory produced burukutu but only LAB was detected in the final product. The overall microbial count of burukutu from the three markets revealed that CM>EM>RM although all the samples had higher microbial count compared with the LBB. Staphylococcus aureus, Escherichia coli, Lactobacillus sp., Lactobacillus sp., Aspergillus sp. and Saccharomyces cerevisiae were present during the brewing stages of burukutu. Enterobacter aerogenes and Mucor sp. were detected in the commercial samples purchased from the three markets. Lactobacillus fermentum and L. brevis had the highest and least frequency of occurrence in all the samples, respectively. The pH, titratable acidity, alcohol content and soluble solids of the fermenting LBB were within the range of 3.0-3.4, 0.6-0.97%, 3.0-4.7% and 0.98-0.99%, whereas in the commercialized samples, the equivalent values were 3.0-3.1, 0.00-0.10%, 2.1-4.0% and 0.65-0.82%, respectively. Moisture, crude fat, ash, crude protein and carbohydrate content of the commercialized samples were within the range of 29.1-31.2%, 10.8-14.2%, 3.8-4.85%, 2.9-5.7%, and 44.7-51.7% compared to the range of values obtained in the LBB (52.1%, 15.7%, 9.8%, 7.6% and 15.4%), respectively. The following minerals elements K, Ca, Na, Zn and Mg present in the LBB were higher than the values obtained in the commercialized alcoholic beverage. The results from this study, suggest that the quality of LBB is better than the commercialized products. Therefore, it is recommended that in order to improve the overall quality of commercially brewed burukutu for the benefit of everyone irrespective of social status, good manufacturing practices (GMP) and good hygienic practices (GHP) should be strictly adhered to by local producers and vendors.

Effects of roasted coffee on the chemical, microbiological and sensory qualities of fermented cocoa and cashew juices

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Esther Gyedu-Akoto ◽  
Eric Kumi Asare ◽  
Stephen Yaw Opoku ◽  
Abu Mustapha Dadzie ◽  
Emmanuel Ofosu-Agyei
Keyword(s):  
Specific Gravity ◽  
Titratable Acidity ◽  
Roasted Coffee ◽  
Alcohol Content ◽  
Content Type ◽  
Coffee Farmers ◽  
Sensory Qualities ◽  
Coffee Powder ◽  
Measuring Ph

Purpose Roasted coffee provides a complex blend of different flavours which produce a range of sensory qualities. With the development of protocols for the production of fresh juices, jams and marmalades from cocoa and cashew pulp juices at Cocoa Research Institute of Ghana, this paper aims to study the effects of roasted coffee powder on fermented cocoa and cashew juices to diversify the uses of these two juices. Design/methodology/approach Cocoa and cashew juices were fermented with the incorporation of 2% roasted coffee powder using Saccharomyces cerevisiae yeast starter. The fermenting juices were monitored by measuring pH, temperature, specific gravity and titratable acidity. At the end of the fermentation, the juices were poured into clean, sterilized containers to mature. They were then analysed for their physicochemical, microbiological and sensory qualities. These were repeated with cocoa and cashew juices without coffee powder to determine the effects of the roasted coffee on the fermented juices. Findings The addition of roasted coffee powder to cocoa and cashew juices did not have any significant effect on the fermentation performance of the juices. Three out of the four juices took a total of 13 days to complete fermentation with an average final specific gravity of 0.99. The quality of the fermented juices was not compromised by microbial activities. However, the addition of roasted coffee powder reduced the alcohol content of fermented cocoa juice from 9.0 to 5.0% and that of cashew from 11.0% to 7.5%. Sensory analysis using untrained panellists, who were ordinary consumers, showed significant differences among the four fermented juices in terms of appearance, taste and aroma. Their mean scores for coffee aroma ranged from 0.3 to 2.0 with coffee incorporated fermented juices having higher rankings. Originality/value These findings have shown the possibility of processing cocoa and cashew juices, which under normal circumstances would have been discarded along their value chains, into coffee-flavoured wines. They are also important to cocoa, cashew and coffee farmers, processors, as well as wine enthusiasts.

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