In this study, the effect of fortification of tiger nut milk with moringa seed on the microbial, nutritional and sensory quality of the local beverage was investigated. Fortification of tiger nut milk significantly (p ≤ 0.05) reduced the fungal load of the drink with 8.00 as against 17.00 in the control sample. The organisms isolated from the freshly prepared tiger nut milk blends were Bacillus subtilis, Micrococcus luteus, Saccharomyces cerevisiae, Aspergillus niger, Rhizopus stolonifer and Penicillum species. Further, fortified milk had higher moisture (78.51%), protein (2.97%) and lipid (2.01%) contents compared with the unfortified milk which had 76.83%, 2.11% and 1.45% respectively. Also, the ash, fiber and carbohydrate contents of the unfortified tiger nut milk were higher than that of the fortified tiger nut milk. Similarly, the fortified milk had higher level of all the minerals assessed than unfortified milk. In the sensory evaluation, tiger nut milk fortified with moringa seed had comparable rating to the unfortified milk in appearance, color, consistency and acceptability, but had a lower rating for taste and higher rating for aroma. These results suggest that moringa seed powder may be added to tiger nut milk to improve its nutritional quality.
This investigation was carried out to assess the bacteria associated with cocoa beans at different stages of fermentation and determine the changes in the phytochemical constituents of the fermenting beans. The pour plate technique was used for bacterial isolation while phytochemicals were assessed based on standard qualitative chemical reactions. The total bacterial count on the cocoa beans reduced during fermentation from the initial 86.2±0.02 x 105 CFU/g (day 0) to 1.00±0.00 x 105 CFU/g on day 5. However, there was an increase in the lactic acid bacteria count from 48.7±0.03 x 105 CFU/g (day 0) to 111.7±0.03 x 105 CFU/g on day 3, then reduced to 51.4±0.01 x 105 CFU/g on day 5. Staphylococcus aureus, Micrococcus luteus, Bacillus subtilis, Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus acidophilus were isolated from the cocoa beans at different stages of the fermentation. There was a gradual increase in the temperature of the fermenting cocoa mass from the initial 25.6°C recorded at the beginning of the fermentation to 42.8°C recorded on day 5. Also, the pH of the fermenting cocoa beans reduced significantly from 6.1 at the commencement of the fermentation to 3.2 on day 5. In the total titratable acidity assay, the acidity of the cocoa beans increased from 3.12% at the beginning of the fermentation to 7.12% on day 5. Further, in the phytochemical screening, only alkaloids, phenols, steroids and flavonoids were detected in the beans throughout fermentation period whereas tannin and saponin were not found in the beans at any stage of fermentation. The preset phytochemicals got reduced in intensity as fermentation advanced. From these results, it can therefore be concluded that fermentation helps to improve the taste quality and phytochemical properties of Nigerian cocoa beans.
Aims: To investigate the effect of supplementation of kunu-zaki with milk on its nutritional and microbiological qualities and overall acceptability. Place and Duration of Study: Department of Science Laboratory Technology, Faculty of Applied Sciences, Rufus Giwa Polytechnic, Owo, between April, 2019 and July, 2019. Methodology: The two (2) Kunu-zaki blends were produced by traditional fermentation method, thereafter, they were screened for the presence of microorganisms using pour plate method while colonial characteristics and biochemical tests (Sugar utilization, catalase, coagulase, oxidase) were done to confirm the identity of the organisms. The proximate composition (moisture, protein, lipid, ash, fibre and carbohydrate) of the samples were assayed using standard procedures. The sensory properties of the Kunu-zaki were assessed using a trained panel. Data were analyzed statistically using SPSS version 17.0 and the means separated using Duncan Multiple Range Test. Results: Coliforms and Enterobacteriacea were not found in the enriched and control Kunu-zaki samples. However, the highest total heterophilic bacterial count (107x103 cfu/ml) and lactic acid bacterial count (131 x103 cfu/ml) were found in sample B while the least counts were found in the control sample with 92 x103 cfu/ml and 122 x103 cfu/ml total bacterial and lactic acid bacterial counts respectively. Further, the highest fungal count was found in control sample (67 x103 sfu/ml) while the least count were observed on sample B (52 x103 sfu/ml). The control sample had the lowest pH 4.65 while sample C had the highest pH of 5.95. Also, the TTA ranged between 0.57% I sample C and 0.83% in control sample. A total of six (6) bacteria and six (6) fungi were isolated from the freshly prepared kunu-zaki-tigernut milk blends, they were Bacillus subtilis, Bacillus licheniformis, Micrococcus luteus, Lactobacillus acidophilus, Lactobacillus plantarum, Streptococcus species, Geotrichum candidum, Saccharomyces cerevisiae, Aspergillus niger, Rhizopus stolonifer, Fusarium and Penicillium species. The crude protein, moisture content and fat of the enriched Kunu-zaki were significantly (p≤0.05) higher than the control sample. Also, there was a reduction in fibre, ash and carbohydrate content of the enriched Kunu-zaki product compared with the control sample. The enriched Kunu-zaki samples had higher level of potassium, magnesium and phosphorus than the control Kunu-zaki while they had lower calcium and sodium concentrations. Kunu-zaki-tigernut milk blends had comparable rating to the control in appearance and aroma but had a higher rating for taste and overall acceptability. Conclusion: The enrichment of Kunu-zaki with tigernut milk had significant elevating effect on the nutrition and sensory properties of the Kunu-zaki and its overall acceptability.
In this study, a maize based local snack aadun was formulated from yellow maize flour and ripe plantain blends in a bid to improve its quality. The snacks were subjected to microbial analysis using pour plate method, proximate composition, mineral content and the sensory properties of the snacks were assessed. The results indicated bacterial count ranging from 1.20 to 2.80 x 102 cfu/g. Also, there were no coliforms and enteric bacteria on the aadun samples albeit, there were more bacteria on aadun supplemented with plantain. Two bacteria and three fungi were isolated from the aadun samples, they were Bacillus subtilis, Staphylococcus aureus, Saccharomyces cerevisiae, Aspergillus niger, and Rhizopus stolonifer. The protein and carbohydrate were comparable for the samples while the higher moisture, fiber, ash and carbohydrate were recorded in plantain supplemented aadun with significant increase at a higher content of plantain. Sample C had the highest moisture (6.72%), fiber (7.62%) and ash (2.39%) content in comparison with the other samples whereas, the plain aadun had higher crude fat (32.29%) compared with the aadun containing plantain. The level of calcium and magnesium in the plain and aadun containing plantain were similar without significant differences. However, the level of potassium and phosphorus were significantly higher in aadun supplemented with plantain than in the plain aadun whereas sodium was found to be higher in plain aadun (289.20 mg) than the supplemented samples. There was no significant difference in the appearance and aroma of the plain aadun and plantain supplemented aadun. However, aadun with 50% plantain was ranked as the most preferred samples in terms of taste, texture and overall acceptability with a score of 8.41, 6.31 and 8.33 while the plain aadun had 4.52, 4.22 and 5.79 respectively for these properties. These indicate that aadun may be improved with inclusion of plantainup to 50% proportion.
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