We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
EVALUATION OF PHYSICO-CHEMICAL, NUTRITIONAL AND SENSORY PROPERTIES OF Pennisetum glaucum (MILLET) GRUEL FERMENTED USING Lactobacillus brevis AND Sacchromyces cerevisiae.
- Authors
A., Rukayya; A. M., Magashi; Bukar, A.
- Abstract
Lactobacillus brevis and Sacchromyces cerevisiae were isolated and identified from local yoghurt 'Kindirmo' and palm wine respectively. Single starter culture of Lactobacillus brevis, Sacchromyces cerevisiae and their combination were used during fermentation of millet gruel. The pH, temperature, titrable acidity, proximate composition and sensory evaluation of the gruel samples were analyzed during the 72hrs fermentation period. Lactobacillus brevis as starter culture exhibited the highest acid producing ability in the millet gruel, decreasing the pH of the gruel from 5.26±0.00 to 5.00±0.00 for millet gruel, with corresponding increase in the titrable acidity (TTA) from 0.03±0.00 to 0.60±0.00 for millet gruel during 72hr fermentation period. The effected changes in pH by Sacchromyces cerevisiae when used as starter culture ranged respectively from 5.26±0.00 to 5.4±0.00 for millet gruel and titrable acidity of 0.03±0.00 to 0.59±0.00 for millet gruel. When using combined starter cultures of L.brevis and S. cerevisiae the pH was5.26±0.00 to 5.07±0.00 and TTA of 0.05±0.00 to 0.18±0.00 for the millet gruel. The protein content ranged between 4.39±0.00 to 4.00±0.00 for millet gruel sample produced with the combined starter cultures of L.brevis and S.cerevisiae. 4.39±0.00 to 3.00±0.00 for millet gruel produced with L. brevis only. The protein, moisture, fat, carbohydrate content decreased during the fermentation period and increase in Ash and fiber content was observed. Sensory evaluation of the gruel using different starter cultures indicated the judges preferred the gruel Millet treated with both Lactobacillus brevis and Sacchromyces cerevisiae. It can be concluded that using both organisms in the fermentation of the gruel samples gave better organoleptic properties.
- Subjects
LACTOBACILLUS brevis; PORRIDGE; MILLETS; PEARL millet; ENZYMES; SENSORY evaluation
- Publication
Annals: Food Science & Technology, 2022, Vol 23, Issue 2, p252
- ISSN
2065-2828
- Publication type
Article