Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono

Obadina, Adewale O.; Akinola, O.J.; Shittu, T.A.; Bakare, H.A.

doi:10.1016/s0189-7241(15)30081-3

Cited by 80 publications

(87 citation statements)

References 12 publications

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“…The decrease in the fat content of both samples after fermentation might be attributed to the increased activities of lipolytic organisms releasing enzymes during fermentation which hydrolyses fat components (triacylglycerol) into fatty acid and glycerol. This conforms to the result [24] who reported that fat content of soymilk was found to decrease as fermentation time increased.…”

Section: Keys: A-un-defatted African Bush Mago Seeds B-defatted Africsupporting

confidence: 92%

“…The increase in the moisture content in the Un-defatted sample after fermentation agrees with the report of [3] and he suggested that it could be due to the secretion of free water molecules due to the activities of the fermenting microorganisms in the medium. The decrease observed in the moisture content of the defatted sample as fermentation time increased was also observed by [24], who reported that as fermentation time increased, moisture content decreased while the total solid content in fermenting soymilk increased. The high protein content recorded in this study suggested that African bush mango seeds might be a good source of dietary protein as reported by [3].…”

Section: Keys: A-un-defatted African Bush Mago Seeds B-defatted Africsupporting

confidence: 72%

“…Fermentation has been reported to increase the mineral contents of certain food products. [24] reported an increase in the calcium, iron and magnesium contents in soymilk with increase in natural fermentation. [5] also reported an increase in magnesium, calcium, sodium and phosphorus of African bush mango seeds after fermentation.…”

Section: Changes In Mineral Composition During Fermentation Of Africamentioning

confidence: 99%

“…The significant decrease in the potassium content of the nondefatted sample, iron content of the non-defatted and defatted samples after fermentation has been reported in various reports and can be attributed to their utilization by some fermenting microorganisms for their growth and metabolism. It was noted that fermented sample was rich in some essential minerals which perform various functions in the body [3,24]…”

Section: Changes In Mineral Composition During Fermentation Of Africamentioning

confidence: 99%

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Effect of Fermentation on the Nutrient and Anti-nutrient Contents of African Bush Mango (Irvingia gabonensis) Seeds

Helen

Okhonlaye

2019

MRJI

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Aim: Effect of fermentation on nutrient and anti-nutrient contents of defatted and un-defatted African bush mango seeds. Study Design: Ground African bush mango seeds used in this study were divided into two portions; A, and B. Portion A was defatted while portion B was not defatted; both portions were fermented. Place and Duration of Study: Methodology: Microbial analysis was carried out using pour plate technique. The temperature, pH and total titratable acidity were monitored throughout the fermenting period. Proximate, mineral and anti-nutrient contents of the samples were carried out using standard methods. Results: Seventeen microorganisms comprising 11 bacteria and 6 molds were isolated and identified as; Staphylococcus aureus, Bacillus subtilis, B. cereus, S. epidermis, B. licheniformis, Micrococcus luteus, Proteus vulgaris, Enterococcus faecalis, Lactobacillus fermentum, L. plantarum, Helen and Okhonlaye; MRJI, 27(6): 1-14, 2019; Article no.MRJI.49121 2 L. brevis, Aspergillus clavatus, A. flavus, A. niger, Rhizopus stolonifer, Penicillium chrysogenum and A. fumigatus. The pH and TTA values reduced and increased respectively while the temperature varied significantly as the fermentation day increases. The non-defatted fermented sample showed increase in protein (10.34-12.09%), moisture (6.98-7.84%) and carbohydrate contents (24.98-29.20%); while there was a reduction in the ash (3.91-2.93%), fibre (1.55-1.30%) and fat (52.24-46.64%) contents. The defatted fermented sample showed an increase in the protein content (17.39-26.44%) while there was a reduction in the moisture (26.60-26.46%), carbohydrate (41.02-38.96%) ash (4.07-3.01%), fat (9.44-4.02%) and fibre contents (1.48-1.11%). The mineral composition of the fermented samples increased significantly when compared to the raw samples. The anti-nutrient content of the samples decreased significantly with fermentation. Conclusion: This study revealed that African bush mango seeds can be defatted and fermented to produce food of enhanced nutritional value. Original Research Article

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Section: Keys: A-un-defatted African Bush Mago Seeds B-defatted Africsupporting

confidence: 92%

Section: Keys: A-un-defatted African Bush Mago Seeds B-defatted Africsupporting

confidence: 72%

Section: Changes In Mineral Composition During Fermentation Of Africamentioning

confidence: 99%

Section: Changes In Mineral Composition During Fermentation Of Africamentioning

confidence: 99%

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Effect of Fermentation on the Nutrient and Anti-nutrient Contents of African Bush Mango (Irvingia gabonensis) Seeds

Helen

Okhonlaye

2019

MRJI

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“…In general, minerals like calcium, magnesium, copper, sodium, and iron increased considerably ( P < 0.05) on fermentation whereas zinc content declined (Table ). The increase in the mineral content may be due to digestion of soy protein by microorganisms providing more soluble minerals (Obadina and others ). Manganese, an essential trace element required for body nourishment, central nervous system, and skeletal structure formation was found in the range of 0.16 to 0.24 mg/100 g in probiotic product, whereas control soy‐milk revealed 0.13 mg/100 g. Sodium, which is required for maintenance of fluid balance, was detected in the range of 3.5 to 11.03 mg/100 g in probiotic product as compared to 5.78 mg/100 g in soy milk.…”

Section: Resultsmentioning

confidence: 99%

Probiotic Bacillus spp. in Soy‐Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties

Shobharani

Prakash

Halami

2015

Journal of Food Science

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In order to supply consumers with intriguing probiotic products for improving health benefits, several criteria including technological and functional properties should be considered as a quality control measures. Further, a meaningful level of probiotics has to be viable to exhibit beneficial effect. Hence, present work has been carried out to improve the quality of soy-curd by supplementation of probiotic Bacillus spp. These Bacillus spp. are well characterized native probiotic cultures with potential functional attributes including antimicrobial, antioxidant, anticholesterol activity (Shobharani and Halami 2014). Hence, the application of these cultures will encourage for development of food product with wider health benefits.

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Grain‐Based Beverages

Deswal¹,

Deora

Mishra

2017

Innovative Technologies in Beverage Processing

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Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono

Cited by 80 publications

References 12 publications

Effect of Fermentation on the Nutrient and Anti-nutrient Contents of African Bush Mango (Irvingia gabonensis) Seeds

Effect of Fermentation on the Nutrient and Anti-nutrient Contents of African Bush Mango (Irvingia gabonensis) Seeds

Probiotic Bacillus spp. in Soy‐Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties

Grain‐Based Beverages

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