Cereal Utilization in Nigeria

Ukwuru, M.U.; Muritala, A.; Iheofor, A.O.

doi:10.22259/2637-5583.0203001

Cited by 5 publications

(5 citation statements)

References 27 publications

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“…Lactic acid bacteria are a group of gram-positive, non-respiring, non-spore-forming, non-pigmented, and non-motile cocci or rods that produce lactic acid as the major end product of the fermentation of carbohydrates [7,8]. They are catalase-and oxidase-negative due to a lack of cytochromes and porphyrins.…”

Section: Lactic Acid Bacteria (Lab)mentioning

confidence: 99%

“…Yeasts are intimately involved in the production of alcoholic beverages due to their ability to ferment sugar into ethanol efficiently and tolerate ethanol concentrations of 15-20% v/v [58]. The genus Saccharomyces, in particular, Saccharomyces cerevisiae is strongly associated with the production of fermented cereal products made for human consumption, especially in alcoholic fermentation [7]. Hammes and others [59] reported that Saccharomyces cerevisiae is the principal yeast of most bread fermentation which causes expansion and leavening of dough, which ultimately give palatability to bread.…”

Section: Yeastmentioning

confidence: 99%

“…The possible functions of yeast in the fermentation of carbohydrates are aroma production, stimulation of lactic acid bacteria, providing essential metabolites, inhibition, and degradation of mycotoxin, and degradation of cyanogenic glucosides [57,61,62]. Their strains contribute significantly to the structural quality and organoleptic characteristics of the fermented products [7,63]. Yeast exhibits a wide range of enzymatic activities that produce flavor compounds such as alcohols, acids, esters terpenes, and lactones during cereal fermentation.…”

Section: Yeastmentioning

confidence: 99%

“…Walker and Stewart, [64] reported that Saccharomyces cerevisiae produces numerous secondary metabolites which dictate the final flavor and aroma characteristics of beverages. In addition to organoleptic properties, yeasts in cereal fermentation increase the protein content of fermented food products [7,65].…”

Section: Yeastmentioning

confidence: 99%

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Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages

Kitessa

2024

WJFST

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Spontaneously fermented cereal-based foods and beverages are fermented by diverse arrays of microorganisms which play significant roles at different stages of fermentation. The aim of this review is to summarize the scientific data on the microbiology of cereal-based spontaneously fermented foods and beverages. Yeasts are a large group of beneficial bacteria in food fermentation followed by lactic acid bacteria. Molds also play an important role in the production of various foods and non-food products. The possible functions of yeast in the fermentation of carbohydrates are aroma production, stimulation of lactic acid bacteria and degradation of mycotoxin. However, this review results reveal that all yeasts and molds are not beneficial microbes. According to the reports of many researchers, <i>Enterobacteriaceae</i> and total coliforms are not persisted to the end of fermentation. However, aerobic mesophilic bacteria, staphylococcus spp., and aerobic spore-forming bacteria are persisted to the end of some fermented food and beverage products. In spontaneous fermentation, aerobic spore-forming bacteria play crucial role in the begging stage of fermentation to breakdown of complex structure of food composition which facilitates the environment for the yeast and lactic acid bacteria. This review concluded that spontaneous fermentation process reduces both pathogenic and spoilage microorganisms to non-significant level thus make the end product safe for consumption.

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Section: Lactic Acid Bacteria (Lab)mentioning

confidence: 99%

Section: Yeastmentioning

confidence: 99%

Section: Yeastmentioning

confidence: 99%

Section: Yeastmentioning

confidence: 99%

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Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages

Kitessa

2024

WJFST

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“…they include wheat, rice, maize, sorghum, soya bean, millet, cowpea, ground nut, among others (Ade-Omowaye et. al., 2015;Ukwuru et. al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Numerical Analysis of the Various Sizes of Spike and Shafts Used on Maize Shelling Machine in Nigeria Using Finite Element Method

Abubakar

Jahun

et al. 2022

Nigerian Journal of Tropical Engineering

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Selection of the optimum diameter of Spikes and Shafts used on Maize sheller in Nigeria is a major problem for the local fabricators due to which they either over size those components leading to high cost of the shellers or under size them leading to failure of the shellers during operation. To determine the optimum size of the spikes and shaft to be used on Maize sheller, Finite Element Analysis (FEA) were carried out using SolidWorks Premium 2019, to determine the maximum Vonmises Stress, deflection and minimum factor of Safety of those components using the most common size of spikes and shafts used in developing Maize shellers in Bauchi State Nigeria and to recommend the most suitable sizes to be used. From the Simulation of the various sizes of the spikes, it was found that the best size of ribars to be used as the spikes for maize Shellers is either 12 or 14 mm. 12 mm will be subjected to maximum Vonmises stress of 103.092 Mpa at a factor of safety of 2.716 while 14 mm will be subjected to a Maximum stress of 76.57 Mpa at a factor of Safety of 3.66. The most suitable Size for the Shelling shaft was determined to be 20 mm which will be subjected to a maximum Vonmises Stress of 73.32 Mpa at a factor of Safety of 4.8 with a maximum deflection of 0.09 mm.

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Modeling return and volatility spillovers among food prices in Nigeria

Fasanya

Odudu

2020

Journal of Agriculture and Food Research

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Cereal Utilization in Nigeria

Cited by 5 publications

References 27 publications

Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages

Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages

Numerical Analysis of the Various Sizes of Spike and Shafts Used on Maize Shelling Machine in Nigeria Using Finite Element Method

Modeling return and volatility spillovers among food prices in Nigeria

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