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Fermented tigernutmilk FTM was prepared from three different varieties fresh yellow, big andsmall dry brown of tigernut Cyperusesculenta obtained from Bodija market, Ibadan, Oyo state. Fifty twomicrobial isolates were obtained from FTM at different fermentation times, 32of which were on MRS agar, 12 on nutrient agar and 8 on malt extract agar.Lactic acid bacteria were identified as Lactobacillusplantarum LP, Lactococcus lactis LC, Lactobacillus brevis, Lactococcus cremoris, Lactobacillus bulgaricus and Lactococcus thermophilus LT. The non-LABidentified includes E. coli, Bacillus species and Proteus species while the yeasts include Saccharomyces cerevisiae and Candida kefyr. Lactic acid bacteria were found to predominate the totalmicroflora of the FTM with their count ranging between 2.0 × 104 cfu-ml to 2.0 × 108 cfu-ml. Microbiological examination revealedthat the FTM was safe for consumption as non-LAB counts were below the limit ofacceptance which is 2.0 × 105 cfu-ml for dairy milk by CodexAlimentarius Commission. The quantity of lactic acid produced by the LABisolates ranged between 0.86 g-l - 2.86 g-l while that of hydrogen peroxideranged between 0.16 g-l - 0.51 g-l. Starter cultures were selected based onpredominance of isolate, physiological characteristics, quantity of lactic acidand hydrogen peroxide production. The tiger nut varieties were fermented withthe following starter combinations LP, LP-LC, LP-LC-LT, LP-LT while the fifthwas spontaneously fermented. The nutritional, chemical and sensory propertiesof the starter fermented tiger nut milk were evaluated. The highest proteincontent 24.80% was obtained in FTM with mixed cultures of LP-LC-LT while theleast 3.00% was obtained in spontaneously fermented milk. There was asignificant difference in the FTM varieties. The highest fat content 9.40%was obtained in spontaneously fermented tiger nut milk while the least 3.40% wasfound in FTM with mixed cultures of LP-LC-LT. Fermentation decreased the pH andincreased the lactic acid of the starter developed FTM, while sensoryevaluation test showed that the FTM with mixed cultures of LP-LC-LT was highlyacceptable. In conclusion, an excellent and acceptable FTM can be producedusing treatments which comprise of pasteurization at 90° for 15 minutes,fermentation at 45℃ for 18 hours usingmixed cultures of Lactobacillus plantarum, Lactococcus lactis and Lactococcus thermophilus.

KEYWORDS

Tigernut Milk; Pasteurization; Fermentation; Starter-Development; Mixed-Culture

Cite this paper

Wakil, S. , Ayenuro, O. and Oyinlola, K. 2014 Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk. Food and Nutrition Sciences, 5, 495-506. doi: 10.4236-fns.2014.56059.





Autor: Sherifah Monilola Wakil, Oluwatobi Tolu Ayenuro, Kubrat Abiola Oyinlola

Fuente: http://www.scirp.org/



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