The Effect of Fermentation and Extrusion on the Microbiological Composition of Millet and Defatted Soybean Blends
Journal Title: Journal of Advances in Microbiology - Year 2017, Vol 2, Issue 3
Abstract
Aims: To evaluate the effect of fermentation and extrusion on the microbiological properties of Millet and defatted soybean blends and to determine the storage stability of the plant product. Methodology: Flour blends were prepared from millet and defatted soybean and at different proportions (100, 90:10, 80:20, and 70:30). A portion of the blends was extruded, and the other portion was preconditioned (using solid state fermentation method) and then extruded in a laboratory single screw extruder. Results: The pH of the raw flour blends during fermentation, recorded a decrease from a range of 9.2-9.3 at day 1 (0 hour) to a range of 6.6 - 6.8 at day 4 (72 hours). Bacillus cereus, Bacillus subtillis, Enterococcus sp., Micrococcus sp. and Lactobacillus sp were isolated during fermentation. Also in the fermenting flour were some microorganisms which may not have played any part in the fermentation process such as Pseudomonas sp., Proteus sp., and coliforms (Enterobacter sp. and Klebsiella sp.). The microbiological load as measured by the total plate count per gram of the extrudates was generally low in all the extrudates stored at room temperature (35+2°C). The total plate count at room temperature steadily increased (0-20 days). The total plate count of the extrudates at day 0 showed an initial total plate count of 2.06×104-2.72×104CFU/g in the extruded (E) blends and 1.48×104-3.68×104CFU/g in the fermented-extruded (FE) blends. Highest count was observed in both extrudates in E3 and FE3 with 2.72×104CFU/g and 3.68×104CFU/g respectively. Conclusion: The extrudates were stable under the storage condition investigated in this study.
Authors and Affiliations
J. U. Obaroakpo, I. Iwanegbe, A. O. Ojokoh
Keywords
Related Articles
- EP ID EP338186
- DOI 10.9734/JAMB/2017/30966
- Views 71
- Downloads 0
Seroprevalence of Hepatitis B and C Viruses among Eligible Blood Donors in a Tertiary Healthcare Facility in Nasarawa State, Nigeria
The prevalence of blood borne viral infections such as Hepatitis B and C viruses is a public health problem. Screening blood donors is needed to prevent further spread of such infections. The current study aimed to evalu...
Effect of Fermentation on Production of Bioethanol from Peels of Cocoyam Using Aspergillus niger and Saccharomyces cerevisiae
Bioethanol is an alternative to fossil fuel and it’s produced by fermentation of sugar components of plant materials. The effect of fermentation on production of bioethanol from peels of cocoyam using sequential mono-cul...
Isolation and Antibiogram of Bacteria Isolated from Processed and Unprocessed Cow-Skin (Ponmo) in Ogbese Market
The use of ponmo as major meat source to average Nigerians if processed under unhygienic condition might result in disease outbreak. Inadequate and under-utilization of food nutrients needed by human for normal body func...
Effects of Ampicillin on the Gut Microbiome of an Adult Male as Determined by 16S rRNA V4 Metagenomics Sequencing and Greengenes Bioinformatics Suite
Aims: To determine the effects of ampicillin on the relative abundance of the gut microbiota using Next Generation Sequencing (NGS) metagenomics platform and to predict metabolic functions with bioinformatics suite. Met...
Physicochemical Analysis and Microbiological Assessment of Tannery Effluent Discharged from Tanneries around Nigeria’s Kano Industrial Estates
Aims: Research study on physicochemical analysis and microbiological assessment of tannery effluent discharged from tanneries around Nigeria’s Kano industrial estate was carried out. Duration of Study: The study was co...