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Abstract
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Article Information:
Physical and Microbiological Evaluation of Food Formulations From Malted and Fermented Maize (Zea mays L.) Fortified with Defatted Sesame (Sesamun indicum L.) Flour
D.I. Gernah, C.C. Ariahu and E.U. Umeh
Corresponding Author: D.I. Gernah
Submitted: February 25, 2012
Accepted: March 16, 2012
Published: June 25, 2012 |
Abstract:
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The effects of malting and fermentation on some physical properties and microbiological
composition and safety of maize/sesame food formulations were investigated. Malted and fermented maize
flours were blended with defatted sesame flour, by material balancing, to give four food formulations (Unmalted
maize + defatted sesame (UMS), malted maize + defatted sesame (MMS), un-malted fermented maize
+ defatted sesame (UFMS) and malted fermented maize + defatted sesame (MFMS)), which all contained 16
g protein and 9 g fat/100 g food. Viscosity, functional properties and microbiological composition of flours and
gruels from the food formulations were evaluated using standard methods of analysis. Malting and fermentation
significantly (p<0.05) decreased gruel viscosities from 318.00 to 210.70 cP, packed bulk density from 1.08 to
0.97 g/mL and swelling index from 4.43 to 2.93 mL/g; while increasing water absorption capacity from 3.30
to 4.07 g/g and reconstitution index from 5.02 to 6.13 mL/g in UMS and MFMS samples respectively. Total
viable counts, yeasts and moulds all increased significantly (p<0.05) with malting and fermentation.
Enterobacteriaceae and Staphylococcus species were predominant in the non-fermented products, while yeast
dominated in the fermented products, whose gruels also inhibited growth of Staphylococcus in challenge tests.
Key words: Challenge tests, functional properties, gruel, moulds, viscosity, yeast,
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Cite this Reference:
D.I. Gernah, C.C. Ariahu and E.U. Umeh, . Physical and Microbiological Evaluation of Food Formulations From Malted and Fermented Maize (Zea mays L.) Fortified with Defatted Sesame (Sesamun indicum L.) Flour. Advance Journal of Food Science and Technology, (3): 148-154.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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