Bambara Groundnut Potential in Functional Food and Ingredients

Jideani, Victoria A.; Jideani, Afam I. O.

doi:10.1007/978-3-030-76077-9_12

Cited by 3 publications

(3 citation statements)

References 47 publications

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“…The Total Microbial Count (TMC) also known as the Total Viable Count (TVC) was determined using the procedure described by [20]. 23.4g of potato dextrose agar was weighed and dissolved in 300ml of distilled water in a conical flask.…”

Section: Determination Of Total Microbial Countsmentioning

confidence: 99%

Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

Jacob,

Igyor,

Eke

2024

AFSJ

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The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagulant at 4%, 6%, 8%, 10% and 12% vol. concentrations and heated in appropriate volume of soymilk (12litres) to obtain “awara” products designated sample B, C, D, E and F respectively. Control sample A was prepared from reconstituted skimmed milk powder with 4% coagulant. For storage studies, ambient stored samples were analyzed at 0 day and 1 week intervals. All samples were subjected to standard analytical methods. Results showed that the percentage yield of awara products ranged from 7.89-20.29% with control sample A having the highest value of 20.29% while sample B had least value (7.89%). The range of textural parameters was 0.74-65.71 representing the minimum and maximum values of elasticity and hardness respectively. In hardness, F (65.71%) with the highest value is significantly different to all the samples and each sample is significantly different to the other at (P = .05). Total Titratable acidity values ranged between 0.059-1.53% representing B and D respectively. pH value ranged from 4.4-6.6 in day 0 and 2.7-4.1 in week 1 with A having highest value both in day 0 and week 1. There was a decrease in total bacteria and fungi counts in day 0 with increased addition of coagulant. The result of the microbiological showed that the awara samples cannot keep more than one day.

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Section: Determination Of Total Microbial Countsmentioning

confidence: 99%

Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

Jacob,

Igyor,

Eke

2024

AFSJ

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“…Thereafter, at ambient temperatures for 48 and 72 hrs for the proper growth of bacteria and fungi, laboratory incubation were done followed by the determination of the total counts of bacteria and fungi which are viable. This was done by counting the units that formsthe colony (cfu/g) by the end of the time of incubation with this formular by Jideani and Jideani, (2006):…”

Section: Microbiological Analysismentioning

confidence: 99%

Effect of fermentation agents on the pH, tta and microbial composition of <i>Fufu</i> dough

Ogbete,

Ogbonnaya,

Ofoeze

2024

J. Agr. Food Sci.

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Fufu, a product of cassava has been adulterated by processors. They add toxic substances to the soaked roots to fasten the fermentation days and make quick money. There is need to evaluate the effect of these fermentation agents on the microbial, pH and total titratable acidity (TTA) of the fufu dough. Fufu dough was produced with fermentation agents; kerosene, detergent and palm ash and also with a control without agent. They were wrapped in polyethylene bags, stored at ambient temperature and evaluated for storage and microbial quality in the Biochemistry Laboratory of National Root Crops Research Institute, Umudike, Nigeria. These samples were assayed for chemical and microbial qualities which include pH and TTA. The results showed that the pH values ranged from 3.70 - 6.80, and Total Titratable Acidity (TTA) values ranged from 0.004 - 0.048 %. The microbial analysis showed increase in fungal (2.1×108 (cfu/g)) and bacterial (1.0 ×106 (cfu/g)) counts as the storage time increased with the control having the least microbial load. The fungal isolates from the samples are Aspergillus niger, Aspergillus flavus and Penicillium spp, while the bacteria isolates from the samples include Bacillus spp and Staphylococcus aureus. Statistically, there were significant differences (p<0.05) in appearance of the fufu as storage time increased. The results from this study showed that the fufu with fermenting agents had higher microbial load than the control. It therefore encourages healthy practices among the fufu producers by stopping the use of fermenting agents to reduce the proliferation of pathogenic microorganisms in processed fufu.

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“…Microbial analysis was carried out using the method described by Jidean and Jideani [12].Twenty-ve (25 gm) grams of each our sample was weighed and dissolved into 225ml of sterile prepared peptone water, separately. The mixtures wereshaken vigorously to dissolve completely to make (10 1 ) dilution.…”

Section: Microbiological Analysismentioning

confidence: 99%

Physicochemical Properties and Molecular Characterization of Microbial Flora of Imported WheatFlour in Port Harcourt Metropolis

Ujong,

Ohanehi

2023

Preprint

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The Physicochemical properties and molecular characterization of microbial flora of imported wheat flour in Port Harcourt metropolis was investigated. Imported wheat flour was purchased from five locations in Port Harcourt. Flour samples were collected over a six weeks period on a weekly basis. The samples were subjected to physicochemical analysis, microbial counts and molecular identification of fungal species and compared with crushed wheat sample. The result of the physicochemical analysis over a six weeks period revealed a moisture range of 12–14%, protein content range of 10.95–13.21%, falling number of 260-387sec, particle size of 0.12–0.30µm and water absorption capacity range of 60.00-62.10%. Ash content of the flours collected ranged from 0.60–0.75% while that of the flour milled crushed sample ranged from 1.20–1.65% higher than the NIS standard. Throughout the collection period, moisture, ash, and protein contents of the wheat flour samples collected did not exceed standards set for wheat flour. Microbial counts of the samples also revealed total bacteria count range of NG (no growth) to 4.90×10− 4cfu/g, total mould count range of 1.50×10− 4-4.87×10− 4cfu/gand total yeast count range of NG to 4.49×10− 3cfu/g with low counts observed for the flour mill crushed wheat sample. Microbial counts of the samples throughout the period of collection were also within the acceptable statutory limits for wheat flour. Results of the molecular identification of the isolates shoed the presence of A.nigerand Aspergillus sydowii, Aspergillus niger, Fusarium lichenicola, Penicilliumgriseofulvum, Cladosporium tenuissimum and Hypopichiaburtonii. Of all the species isolates, Fusarium lichenicolawas the most frequently identified in the studied samples which encourages future studies on the research of toxins in these samples.It is therefore recommended that wheat flour for sales in open market by retailers should be stored in a cool and dry condition to prevent rapid spoilage and less performance.

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Bambara Groundnut Potential in Functional Food and Ingredients

Cited by 3 publications

References 47 publications

Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

Effect of fermentation agents on the pH, tta and microbial composition of <i>Fufu</i> dough

Physicochemical Properties and Molecular Characterization of Microbial Flora of Imported WheatFlour in Port Harcourt Metropolis

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