The effect of fermentation period on physicochemical properties of Lactobacillus casei fermented sweet corn meal (Zea may saccharate Sturt)
Journal Title: Food Research - Year 2019, Vol 3, Issue 1
Abstract
The purpose of this research was to study the effect of fermentation on the chemical properties of fermented sweet corn meal using Lactobacillus casei. Complete Randomized Design (CRD) was used in this research. Sweet corn meal was fermented with L. casei at different fermentation periods, i.e. 24, 48 and 72 hrs. Physicochemical analysis such as moisture content, starch content, amylose content, size of starch granules, crude fibre content and total reducing sugar content was performed. The results showed that the 24-hour fermented sweet corn meal had the lowest water content (5.15%) of all the various fermentation period. The 48-hour fermented sweet corn meal had the lowest amylose content (0.43%) and the lowest crude fiber content (2.32%). Fermented flour would make a significant improvement to the quality of the flour and its products such as bread.
Authors and Affiliations
M. A. Anasiru, L. Ntau, M. F. Sumual, J. Assa, R. Labatjo
Keywords
Related Articles
- EP ID EP491222
- DOI 10.26656/fr.2017.3(1).225
- Views 171
- Downloads 0
Quality of “urda” obtained after production of montenegrin semi-hard cheese
"Urda" cheese is one of the dairy products with a long tradition of production in mountainous areas in Montenegro. It is mainly used for its own use, fresh and unsalted, but can be kept for a longer period in “kaca” (vat...
Improving meatball quality using different varieties of rice bran as natural antioxidant
Meatballs are very popular in every social class in many developing countries including Indonesia and are produced both under the cottage or commercial meat processing industries. Rice bran contains antioxidants and ther...
Antioxidant and antimicrobial activity of lemuni noodle
Vitex negundo Linn. commonly known as the five-leaved chaste tree in English, lemuni in Malay and nirgundi in Hindi. In Malaysia, ‘Nasi lemuni’ is popular food that is based on the leaves of this plant. In this study, th...
Level of Campylobacter jejuni from naturally contaminated chicken liver and chicken legs in various task: a cross contamination study
Cross contamination is one of the most important contributing factors in foodborne illness originating in household environments. The objective of this research was to determine the transfer between naturally contaminate...
Consumer behavior and knowledge on organic vegetables in Cyprus
The objective of the present study was to investigate the awareness, knowledge and consumers’ behavior towards organic vegetables in Cyprus. For this study, a deliberate sampling technique was used in order to identify a...