African breadfruit-corn milk was obtained from blend of extracts of African breadfruit (Treculia africana var africana) and sweet corn (Golden cob F1) on 60:40 proportions. The breadfruit-corn milk was fermented to give a yoghurt-like product using inoculums from activated batch of dried starter culture and previously made breadfruit-corn milk. The breadfruit-corn yoghurt was stored in the refrigerator for four weeks, during which changes in physicochemical properties and microbiological qualities were examined weekly against commercial dairy yoghurt. It was found that changes in total solids, pH, titratable acidity, apparent viscosity, syneresis, water holding capacity followed similar trends, except for the whey drainage of the commercial dairy yoghurt which was constant at 0.00. The two yoghurt samples also exhibited similar microbiological changes during the period of study. Thus suggesting that non-dairy yoghurt from African breadfruit-corn milk shared common keeping characteristics with the dairy yoghurt.
Specialty condiment (ogiri) was produced from seeds of soybean (Glycine max) and fluted pumpkin (Telfairia occidentalis) by spontaneous moist solid substrate fermentation of their preprocessed mash. The two samples coded FSBM and FFPM respectively were evaluated for nutritional quality. Effects of fermentation on proximate values of the seeds were also analyzed. The two samples were further subjected to sensory analysis using commercial brand made from castor bean (Ricinus communis) seeds coded FCBM as a control. Results show that FFPM was significantly (p < 0.05) higher in ash, crude fiber and protein, but significantly lower in moisture and fat than the FSBM. There was no significant (p > 0.05) difference in carbohydrate content of the two samples. The FFPM recorded significant (p < 0.05) increase in crude fiber, fat and protein, and significant (p < 0.05) decrease in moisture, ash and carbohydrate compared to the values in the fluted pumpkin seeds. The FSBM recorded significant (p < 0.05) rise in fat and protein, but significant drop in moisture, ash, crude fiber and carbohydrate compared to the values in soybean seeds. Sensory results show that FFPM was significantly (p < 0.05) higher than FSBM in flavor and 28 marginally (p > 0.05) different in color, texture, taste and general acceptability. Baring the marginal (p < 0.05) superiority in taste, the FCBM was significantly (p<0.05) lower in every other attributes considered. It follows that good quality fermented condiments can be obtained from cheaper and underutilized oil seeds.
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