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Microbiological and physico-chemical characteristics of fermented bambara nut (Vigna subterranea)seeds |
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| รหัสดีโอไอ | |
| Creator | Omogbai Barry Aigbodion |
| Title | Microbiological and physico-chemical characteristics of fermented bambara nut (Vigna subterranea)seeds |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2560 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 5 |
| Journal No. | 2 |
| Page no. | 69-81 |
| Keyword | Bambara Nut, Fermented, Characteristics, Nutritional, Microorganisms |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/80250 |
| ISSN | 2286-8615 |
| Abstract | The microbial and chemical properties of fermented bambara nut seeds was carried out. Vigna subterraneaseeds were steeped, and boiled and naturally fermented for 96 h at 28?2?C. The temperature, pH and titratable acidity were monitored at 24 h interval. The proximate composition of protein, oil, fibre, ash, moisture and carbohydrate as well as the mineral content ofthe fermented and unfermented samples were determined usingstandard methods. The predominant microflora of bambara nut fermentation wereBacillus pumilis,B. licheniformis, B. cereus, B. subtilis and the yeastSaccharomyces cereviseae. The pH, titratableacidity and temperature during fermentation ranged from 6.80?0.03 to 5.30?0.09, 0.26?0.01% to 0.57?0.01% and 26.00?0.02?C to 36.00?0.06?C at 0 h to 96 h respectively. The moisture (42.77?0.01%), fibre (2.04?0.01%), oil (0.34?0.00 %) and protein (28.70?0.00%) content of the fermented product were higher than the corresponding values of 41.84?0.00%, 1.44?0.03%,0.22?0.02%and 21.33?0.01% respectively for the unfermented samples. However, the carbohydrate (25.32?0.01%) and ash (0.78?0.01%) content of the fermented product were lower compared to (33.63?0.06%) and (1.52?0.01%) respectively of the unfermented bambara nut sample. Potassium was the most predominant mineral with values of 1.53?0.04 mg/100g and 1.01?0.01 mg/100g for fermented and unfermented samples. |
