Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria; Department of Biological Sciences, University of Agriculture, Makurdi, Nigeria
Gernah, D.I., Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria; Ariahu, C.C., Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria; Umeh, E.U., Department of Biological Sciences, University of Agriculture, Makurdi, Nigeria
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. © Maxwell Scientific Organization, 2012.
Bulk density; Challenge tests; Enterobacteriaceae; Functional properties; G protein; Gruel; Inhibited growth; Maize (Zea mays L.); Maize flour; Material balancing; Microbiological composition; Microbiological evaluation; Standard method; Swelling index; Total viable counts; Water absorption capacity; Fermentation; Molds; Viscosity; Yeast; Grain (agricultural product)