Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut
Joint Authors
Olaoye, O. A.
Ndife, J.
Raymond, V. I.
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-12-25
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Kunun-aya is a traditional nonalcoholic beverage in the northern part of Nigeria, normally prepared from cereals.
In this investigation Lactobacillus plantarum, isolated from fermenting kunun, was applied as starter culture during production of kunun-aya from varying combinations of sorghum and tigernut.
The quality attributes of the product indicated increase in ash and protein contents of product inoculated with starter culture (PISC) over the uninoculated control sample (UCS).
The highest values of 4.43% and 6.95% were recorded for ash and protein, respectively, in the product from fifty percent each of sorghum and tigernut (50SOR/50TIG).
Titratable acidity was higher in PISC compared to UCS; the 50SOR/50TIG sample had the highest value of 0.92.
The PISC recorded reduced counts of Salmonella, coliforms, and Staphylococci.
The SCIS were preferred by panellists in the sensory attributes of appearance, aroma, taste, mouthfeel, and general acceptability.
It was concluded that the use of L.
plantarum as starter culture in the production of kunun-aya was advantageous as a result of enhanced nutritional, sensory, and microbial qualities recorded compared to UCS.
Reduction in Salmonella, coliforms, and Staphylococci in PISC may be of public health significance.
This on quality improvement of the traditional beverage has not been previously reported.
American Psychological Association (APA)
Olaoye, O. A.& Ndife, J.& Raymond, V. I.. 2017. Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1175992
Modern Language Association (MLA)
Olaoye, O. A.…[et al.]. Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut. Journal of Food Quality No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1175992
American Medical Association (AMA)
Olaoye, O. A.& Ndife, J.& Raymond, V. I.. Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1175992
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175992