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2012 (Vol. 4, Issue: 3)
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 

Key words:  Challenge tests, functional properties, gruel, moulds, viscosity, yeast,
Vol. 4 , (3): 148-154
Submitted Accepted Published
February 25, 2012 March 16, 2012 June 25, 2012
Abstract:

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.
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  Cite this Reference:
D.I. Gernah, C.C. Ariahu and E.U. Umeh, 2012. 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, 4(3): 148-154.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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