CYPERUS ESCULENTUS: PHYSICAL PROPERTIES OF TUBERS AND MICROBIOLOGICAL CHANGES DURING NATURAL FERMENTATION IN NIGERIA
Journal Title: Food and Environment Safety - Year 2018, Vol 0, Issue 2
Abstract
This work reports the comparison in the physical properties of tiger nut tubers (Cyperus esculentus), a crop extensively cultivated in Northern Nigeria as well as in the biochemical changes which occur during the spontaneous fermentation of the soaked tubers in water for tiger nut beverage production. Both the brown and yellow tuber varieties of C. esculentus were used in this study. For each variety, the length and width of 100 randomly selected tubers alongside the weight of 1000 tubers were determined. Furthermore, 10g of each variety was steeped in sterile distilled water for periods of time that ranged from 0-96 hours in order to highlight the bacterial and fungal diversities occuring among the tubers. Results of the physical properties revealed that the yellow variety tubers were highly significantly longer in length, bigger in size, have higher length/width ratio, and heavier in weight than the brown variety tubers. When steeped in water, the mean range count of log 2.763 – 10.20 CFU/g for lactic acid bacteria and log 2.073 – 7.73 for yeast/mold count in the brown tubers were significantly higher than the range of log 2.51 -6.14 and 1.56 – 8.17 obtained for the same parameters, respectively, in the yellow tubers. The dominant microorganisms during the steeping process, regardless of the variety, included Bacillus species, Gram-negative group Enterobacteriaceae, as well as yeasts, moulds, and acetic acid bacteria. These array of microorganisms are for assessment and proper selection of desirable strains, as potential starter cultures, towards tiger nut beverage production.
Authors and Affiliations
Olayinka O. ELUTADE, Olubukola M. OYAWOYE, Ediga B. AGBO
Keywords
Related Articles
- EP ID EP552065
- DOI -
- Views 141
- Downloads 0
ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS
Complex food degradation is caused by lipid oxidation process and as a result there may occur a rancid odor, colour change and texture may be modified, thus negatively influencing the sensory qualities of food. The resu...
THE POTENTIAL ROLE OF CHICKEN MEAT IN TRANSMISSION OF CAMPYLOBACTER JEJUNI TO CONSUMERS
Food-borne zoonotic diseases are a significant and widespread global public health threat. Campylobacter jejuni is a most common contaminant of chicken meat. This study was conducted to investigate the presence of C. jej...
IMPROVEMENT OF IN VITRO BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS BY FERMENTATION OF TROPICAL LEAFY VEGETABLES
The purpose of this study was to assess in vitro bioaccessibility of provitamin A carotenoids in fermented leafy vegetables. These fermented leafy vegetables are often used to prepare dishes in some parts of tropical Afr...
DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION
The article deals with the analysis of transients in gas-liquid media with the self-synthesis of the gas phase. It is shown that the restriction of the mass transfer intensity in the culture media of the alcoholic and br...
VALIDATION OF A HIGH PERFORMANCE LIQUID CHROMATOGRAPHY METHOD FOR CARBENDAZIM RESIDUES QUANTIFICATION IN TOMATOES
A high performance liquid chromatography method for carbendazim residues determination was adapted to the condition of our laboratory and validated for tomatoes samples. Carbendazim eluted at 3.13 minutes. The signal was...