Citations


Contact Us

For Marketing, Sales and Subscriptions Inquiries
2637 E Atlantic Blvd #43110
Pompano Beach, FL 33062
USA

Conference List

Journal of Food Technology Research

June 2015, Volume 2, 2, pp 33-45

Microbiological Profile, Shelf Stability and Some Physicochemical Properties of Fermented Flour from Different Sweet Potato Cultivars

Ezeama C.F

,

Amajor J.U

Ezeama C.F 1 ,

Amajor J.U 1 
  1. Michael Okpara University of Agriculture, Umudike, Umuahia, Abia State, Nigeria 1

on Google Scholar
on PubMed

Pages: 33-45

DOI: 10.18488/journal.58/2015.2.2/58.2.33.45

Share :


Abstract:

Sweet potato flour was produced after fermentation of two cultivars (TIS87/0087 and TIS 2532.OP.1.13) of sweet potato (Ipomoea batatas) roots for 24h. The microbiological profile, pH and titratable acidity (TA) of the fermenting medium were assessed. The proximate composition and shelf stability of the ambient stored flour samples were also determined. Bacteria isolated from the fermenting medium were Lactobacillus plantarum, Streptococcus spp, Bacillus spp and Staphylococcus aureus while the fungal isolates included Penicillium spp. Rhizopus stolonifer, Aspergillus niger and yeast Saccharomyces cerevisiae. The Total Viable Count of both cultivars during fermentation differed significantly (P<0.05) only at 0h of fermentation. However, for TIS 87/0087 it ranged from 3.40 – 4.60 log10 cfu g-1 and 3.54 to 4.64 log10 cfu g-1 for TIS 2532.OP.1.13 cultivar. The lactic acid bacteria counts ranged from 2.40 to 3.60 log10 cfu g-1 for cultivar TIS87/0087 and 2.54 to 3.64 log10 cfu g-1 for cultivar TIS 2532.OP.1.13. The TA for both cultivars were observed to have increased from 0.51% to 4.96% for TIS 87/0087 and 0.40% to 4.04% for TIS 2532.OP.1.13 as fermentation progressed in relation to fall in pH. The proximate composition of flours from TIS87/0087 and TIS 2532.OP.1.13 showed low moisture content (10.76% and 11.37%), high dry matter (89.24% and 88.66%), carbohydrate (81.25% and 81.01%), protein (5.16% and 5.09%), fiber (0.76% and 0.64%) and crude lipid (0.68% and 0.47%) respectively. However, the protein and crude lipid content of TIS 87/0087 flour were higher. The fermented flour had an acceptable microbial load limit (<5log10 cfu g-1) and shelf life stability for 3 months under ambient storage. The fermented TIS 87/0087 flour can be recommended for incorporation into instant food and bakery products. 
Contribution/ Originality
This study is one of the few studies which have investigated the recent Sweet potato cultivars in Nigeria, but in this, using fermentation process to improve the nutritional and microbial quality of the flours. The study had shown that the fermented flours had high nutritional and low microbial qualities.

Keywords:


Video:

Reference:

  1. Achi, O.K. and P.I. Akubor, 2000. Microbiological characterization of yam fermentation for yam flour (Elubo) production. World  Journal of Microbiology and Biotechnology, 16(1): 3-7.
  2. Adams, M.R. and M.O. Moss, 1995. Food microbiology. Cambridge U.K: The Royal Society of Chemists.
  3. Adesokan, I.A., B.B. Odetoyinba and A.O. Olubanimiwa, 2008. Biopreservative activity of lactic acid bacteria on suya produced from poultry meat. African Journal of Biotechnology, 7(20): 3796-3800.
  4. Akingbala, J.O., B. Oguntimehim and A.B. Abas, 1991. Effects of processing methods on the quality and acceptability of fufu from low cyanide cassava. J. Sci. Food Agric, 5A(1): 151-154.
  5. Amajor, J.U., E. Oti and E.E. Amajor, 2011. Study on the application of traditional and improved processing techniques in the production of sweet potato flours. Nigeria Agricultural Journal, 42: 104-109.
  6. Aniedu, C. and E. Oti, 2007. Sweet potato-based recipes: Extension bulletin. Umudike, Nigeria: National Root Crops Research Institute.
  7. Annan, N.T., L. Poll, S. Sefa-Dedeh, W.A. Plahar and M. Jakobsen, 2003. Volatile compounds produced by lactobacillus fermentum, saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaians maize dough. Journal of Applied Microbiology, 94(3): 462-474.
  8. AOAC, 1990. Official methods of analysis of the association of official analytical chemists. In: K. Helrich, Eds. 15th Edn., Arlington, VA: Association of Official Analytical Chemists, Inc.
  9. Barnett, H.I. and B.B. Hunter, 1990. Illustraed genera of the imperfect fungi. 4th Edn., USA: Burgress Publishing Co.
  10. Bradbury, J.H. and W.D. Holloway, 1988. Chemistry of tropical root crops: Significant for nutrition and agriculture in the pacific. Australin Centre for International Agricultural Research (ACIAR) Monograph Series, No. 6 Canberra, Australia. ACIAR.
  11. Buchanan, R.E. and N.E. Gibbons, 1975. Bergeys manual of determination bacteriology. Baltimore: Williams and Wikins Company.
  12. Efiuvwevwere, B.J.O. and O. Akoma, 1997. The effects of chemical preservatives and pasteurization on the microbial spoilage and shelf-life of Kunu-Zaki. Journal of Food Safety, 17(3): 203-213.
  13. Efiuvwevwere, B.J.O. and C.F. Ezeama, 1996. Influence of fermentation time and indigenous tenderizer (Kanwa) on the microbial profile, chemical attributes and shelf life of rice masa (A Nigerian Fermented Product). Journal of the Science of Food and Agriculture, 71(4): 442-446.
  14. Egounlety, M. and R. Syarief, 1992. Study on the supplementation of ogi with tempe. Nigerian Food Journal, 10: 92-102.
  15. Etudaiye, H.A., T.U. Nwabueze and L.O. Sanni, 2009. Quality of fufu processed from cassava mosaic disease (CMD) resistant varieties. African Journal of Food Science, 3(3): 061-067.
  16. Ezeama, C.F., 2007. Food microbiology: Fundamentals and applications. Lagos, Nigeria: Natural Prints Limited.
  17. FAO, 1979. Food and nutrition paper 14/4 manual of food quality control 4. (Microbiological Analyses). Rome Italy: FAO.
  18. Firon, N., A. LaBonte, C. Villordon, J.K. McGregor and E. Pressman, 2009. Botany and physiology: Storage roots formation and development. ln: G. Loebensteing, G. Thottappilly (Eds). The sweet potato. Heidelberg: Springer SBM. pp: 13 - 26.
  19. Frazier, W.C. and D.C. Westhoff, 1997. Food microbiology. 7 West Patal Nugar, New Delhi 110008: Tata McGraw Hill. pp: 135-140.
  20. IITA, 2005. Cassava illustration guidebook, growing cassava commercially in Nigeria. Ibadan, Nigeria: International Institute of Tropical Agriculture. pp: 21-22.
  21. Lawal, A.K., O.B. Oyedoyin and O.O. Olatunji, 2009. Fate of pathogenic bacteria during fermentation of cereal porridge (Ogi) – a weaning food formula. Nigerian Food Journal, 27(1): 19 -26.
  22. Okolcha, E.C. and J.K. Ajide, 2006. Hazards and critical control points of pounded yam (Yam Fufu) and vegetable soup prepared in a restaurant in Zaria, Nigeria. Nigeria Journal of Microbiology, 20(1): 769-781.
  23. Olasupo, N.A., 2001. Development of starter cultures of local food fermentation in Nigeria. Journal of Research and Review in Science, 2: 199-204.
  24. Onovo, M.O., 2006. Microbial quality of zobo. (Unpublished). A B.Sc. Project. Department of Microbiology, Michael Okpara University of Agriculture Umudike, Nigeria.
  25. Onwuka, G.I., 2005. Food analysis and instrumentation. Theory and practice. Surulere, Lagos, Nigeria: Naphthali Prints. pp: 68-69.
  26. Oyewole, O.B. and S.A. Odunfa, 1990. Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production. Journal of Applied Bacteriology, 68(2): 145-152.
  27. Pearson, D., 1975. The chemical analysis of foods. Churchill: Livingston Edinburgh. pp: 155-191.
  28. Ray, B., 2004. Fundamental of food microbiology. 3rd Edn., USA: CRC Press.
  29. Rose, I.M. and H. Vasanthakalam, 2011. Comparison of the nutrient composition of four sweet potato varieties cultivated in Rwanda. American Journal of Food and Nutrition, 1(1): 34-38.
  30. Savadoyo, A., A.T. Cheik, I. Quattara, H.N. Bassole and S.T. Alfred, 2004. Antimicrobial activities of lactic acid bacterial strains isolated from Burkina Faso fermented milk. Pakistan Journal of Nutrition, 3(3): 174-178.
  31. Steel, R.G.B. and J.H. Torrie, 1980. Principles and procedures of statistics; A biometric approach. New York: McGraw Hall Publication.
  32. Uaboi Egbenni, P.O., A.O. Sabande, P.N. Okolie, O. Teniola and C. Ofodiogo, 2008. Proximate composition of whole, dehulled and fermented beniseed sesame indicum with associated bacterial species. Nigeria Food Journal, 26(1): 55-64.
  33. Walter, A.H., K.B. Conrad and P.A. Lovetan, 1992. Sweet potato technology for 21st century. Alabama: Tuskegee University.
  34. Yadang, G., I.L. Mbome and R. Ndjouenkeu, 2013. Changes in amylase activity, hot paste viscosity and carbohydrates during natural fermentation of sweet potato (Ipomoea Batatas). Food Sci and Technol, 4(8): 188-194.

Statistics:

Google Scholor ideas Microsoft Academic Search bing Google Scholor

Funding:

Competing Interests:

Acknowledgement:


Related Article

( 1 ) Microbiological Profile, Shelf Stability and Some Physicochemical Properties of Fermented Flour from Different Sweet Potato Cultivars
( 2 ) A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga
( 3 ) Determination of Microbiological Quality of White Cheeses Marketed in Afyonkarahisar
( 4 ) Storage Effects on Microbiological and Some Antioxidant Potentials of Partially Substituted Bread Produced from Wheat Flour and Fresh Coconut Meat
( 7 ) Effect of Sodium Alginate Coating with Ascorbic Acid on Shelf Life of Raw Pork Meat
( 8 ) Management of Food Shelf Life and Energy Efficiency with Adaptive Food Preservation System (AFPS) Appliance
( 9 ) Preservative Effects of Ginger (Zingiber officinale), Tumeric (Curcuma longa) Extract and Citric Acid and Pasteurization on the Nutritional Quality and Shelf Life of Tiger-Nut Non-Dairy Milk
( 10 ) GGE and Ammi Biplot Analysis for Field PEA Yield Stability in Snnpr State, Ethiopia
( 11 ) Storage Stability of Intermediate Moisture Cauliflower Brassica Oleracea, Var, Botrytis Cabbage Brassica Oleracea, Var, Capitata Using Radiation as Hurdle Technology
( 12 ) Evaluation of Some Cowpea (Vigna Unguiculata L. [Walp]) Genotypes for Stability Of Performance Over 4 Years
( 13 ) Genotype X Environment Interaction and Stability Analysis for Yield and Yield Related Traits of Desi-Type Chickpea (Cicer Arietinum L.) In Ethiopia
( 15 ) Genotype-Environment Interactions and Yield Stability of Cowpea (Vigna Unguiculata L. Walp) in Lomami Province, Central Part of Democratic Republic of Congo
( 16 ) Nutritional Properties of Some Novel Selected Fish Species in Khuzestan Province, Iran
( 17 ) Quality Characteristics of High-Oleic Sunflower Oil Extracted from Some Hybrids Cultivated Under Egyptian Conditions
( 18 ) Maximizing the Productivity of Olives by Using Some Materials and Its Impacts on the Quality Indices of Picual Olive Oil
( 19 ) Effect of Some Botanicals against Termites, Macroterms Spp. (Isoptera: Termitidae) Under Laboratory Conditions
( 21 ) Some Insect Pests (Arthropoda: Insecta) of Summer Vegetables, Their Identification, Occurrence, Damage and Adoption of Management Practices
( 22 ) Screening of Some Coffee Arabica Genotypes Against Coffee Wilt Diseases (Gibberella Xylarioides Heim And Saccus) At Jimma, Southwest Ethiopia
( 23 ) Effect of Ethanol and Petroleum Ether Extracts of Some Medicinal Plants on Sclerotiumrolfsii, Causal Agent of Postharvest Rot of Yam (Dioscorea Spp.)
( 24 ) Stover Yield and Chemical Composition in Some Sorghum Varieties in Gadarif State, Sudan
( 25 ) Prevalence and Management of Some Surgical Affection in Cattle and Buffaloes at Qena Governorate in Field Situation
( 26 ) Physiological Effects of Some Artificial and Natural Food Coloring on Young Male Albino Rats
( 28 ) Management of Root-Knot Nematode, Meloidogyne Javanica Infecting Sunflower by Some Composted Plant or Animal Residues as Soil Amendments in Egypt
( 29 ) Nutrient Composition, Amylose Content and Pasting Characteristics of Some Elite Accessions of Nerica Rice
( 30 ) The Evaluation of Some Dietary Fiber Rich by-Products in Ice Creams Made from the Traditional Pudding - Kesme Muhallebi
( 31 ) Palm Kernel Separation Efficiency and Kernel Quality from Different Methods Used in Some Communities in Rivers State, Nigeria
( 32 ) High-Sensitivity Testing of Effectiveness of Citrus Limon, Vitis Vinifera and Citrus Sinensis in the Postharvest Control of Callosobruchus Maculatus Fabricius (Coleoptera: Chrysomelidae) Infestation of Cowpea Seeds
( 33 ) An Assessment of Food Hygiene Practices among Food Vendors in Some Selected Basic Schools in the Birim Central Municipality
( 34 ) Evaluation of Bread Making Performance of Some Wheat Flour Brands Available in Nigerian Markets as Affected by Cassava or Sweet Potato Flour Inclusion
( 35 ) Quality Attributes of Yam (Dioscorea rotundata) Flour as Affected by Some Processing Parameters
( 37 ) Production and Value Chain Analysis of Lentil in Some Selected Areas of Bangladesh
( 39 ) Effect of Domestic Cooking on Physicochemical Parameters, Phytochemicals and Antioxidant Properties of Algerian Tomato (Solanum Lycopersicum L. Var. Marmande)
( 40 ) Physicochemical and Rheological Characterization of Goat Whey
( 41 ) Effect of Tuber Sections, Heat Treatment and Rehydration with Process Chemicals on the Physicochemical Properties of Sweet Potato (Ipomoea Batatas L. (Lam)) Flour
( 42 ) Effects of Melon Seed or Soybean Meal Supplementation on the Physicochemical and Sensory Properties of Incompletely Peeled Cassava Garri
( 44 ) Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite
( 45 ) Impact of Abattoir Effluent on Soil Chemical Properties in Yola, Adamawa State, Nigeria
( 46 ) Physico-Chemical Properties of Honey Produced In Masha, Gesha, and Sheko Districts in Southwestern Ethiopia
( 47 ) Evaluation of the Phytochemical, Antioxidant and Antimicrobialproperties of Extracts from Chrysophyllum Albidum (African Star Apple) Leaf
( 49 ) The Particle Size and Thermal Properties of Flour from three Plantain (Musa Paradisiaca) Cultivars Grown in Nigeria
( 51 ) Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology
( 52 ) Effect of Jameed Form on the Chemical Composition, Rheological and Microbial Properties
( 53 ) Assessment of the Physical and Chemical Properties of Three Contrasting Soils Under Different Land Use Systems
( 54 ) Effect of Substrates on Nutritional Composition and Functional Properties of Pleurotus Ostreatus
( 55 ) Effect of Blended Fertilizer and Lime Application on Yield of Finger Millet, and Soil Properties of Acidic Soils in Western Ethiopia
( 57 ) Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment
( 58 ) Effect of Boiling and Roasting on the Nutrients, Phytochemical and Functional Properties of Red and Green Cultivars of D. Bulbifera Flours
( 60 ) Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends
( 61 ) Processing and Storage Impact on Carotenoid Contents and Functional Properties of Yellow Cassava Traditional Food Products
( 62 ) Assessment of the Processing Effects of Fresh Solanum Anguivi Berries on Biochemical Contents and Functional Properties of Powder
( 66 ) Characteristics of Bread and Biscuit Made With Wheat and Rice Flour Composites
( 71 ) Effects of Inclusion of Processed Grapefruit Pulp on Wheat Flour Biscuit
( 79 ) Screening of Mycotoxins Producer Fungal and Aflatoxins Level in Dried and Smoked Fish (Clarias Sp.) and (Oreochromis Sp.) from Lake Fitri - Chad
( 80 ) Effect of Fungi and Manure on Cadmium Content and Biomass of Maize Grown In Cadmium Contaminated Tailing from Bangka Indonesia
( 81 ) Climate Relevant Emissions from Animal Production and Reduction Potentials
( 82 ) Evaluation of In Vitro Protocols for Elimination of Banana Streak Virus from Tissue Cultured Explants in Banana Seedling Production
( 84 ) Farmers Assessment of the Training and Visit Extension System in Niger State: Evidence from Fadama Ii & Iii in Mokwa Local Government Area of Niger State, Nigeria
( 85 ) Bioaccumulation of Hydrocarbon, Heavy Metals and Minerals in Tympanotonus Fuscatus from Coastal Region of Bayelsa State, Nigeria
( 89 ) Synthesis of Biodiesel from Tropical Almond (Terminalia Catappa) Seed Oil
( 90 ) Occurrence and Anti-Fungal Sensitivity Testing of Candida Species Isolated from Canine Conjunctivitis
( 92 ) Comparing Post-Partum Growth by Body Weight between Sex and Litter Size of Agouti (Dasyprocta Leporina) Offspring from Birth to 360 Days Old
( 93 ) Molecular Studies on E.Coli Isolate from Milk of Mastatic Cattle with Special Reference to Associated Biochemical Changes in Kaliobea Governorate