Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack)

Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

“…It was also shown that the SCIS had higher contents of ash than their US counterparts; the highest content of 4.43% was recorded for SCIS made from fifty percent each of sorghum and tigernut (50SOR/50TIG) while the lowest (2.05%) was obtained for the USS from one hundred percent sorghum (100SOR/0TIG). The enhanced values of ash contents noted in kunnu-aya samples inoculated with L. plantarum as starter culture in this study corroborate previous reports in which different foods were inoculated with cultures of LAB [21][22][23]. The trend of protein contents in the kunun-aya samples was similar to that of ash contents; the SCIS had higher contents than their US counterparts.…”

“…There was significant difference in the values of ash and protein between the inoculated and uninoculated samples ( < 0.05). In a research investigation reported by Maiangwa et al [22] on a food product (masa) inoculated with LAB starter cultures, higher values of protein contents were observed in the inoculated product than the uninoculated control sample. In another report, Akabanda et al [23] investigated the effect of inoculating nunu (a fermented milk product in Ghana) with cultures of LAB and concluded that there was increased content of protein in inoculated samples over their uninoculated control counterparts.…”

Effects of Different Fermenting Agents on Proximate Composition and Sensory Evaluation of Masa - A Fermented Puff Fried Batter

“…The protein value ranged from (8.77-9.64%) with tsamiyan gaye and starter culture fermented masa having highest value. Although this value falls within the range of (8.15-12.57%) reported by Dashen et al (2016) and value of 7.33-8.63% by Maiangwa et al (2013). The improved protein content in LAB and tsamiyan gaye (citric acid) fermented masa may indicate that fermenting masa with lactic acid bacteria (LAB) starter culture may improve it protein content as Olaoye, et al (2017) reported that lactic acid fermentation has been reported to contributes to the safety, health, organoleptic, technological and nutritional qualities of foods.…”

“…The moisture content ranged from 21.46-23.81% for masa fermented with baker's yeast, starter culture and tsamyan gaye. However, this disagrees with value of 35.15% -44.12% reported by Maiangwa et al (2013). The low moisture content may be due to differences in processing condition such as the preparation of masa and duration of frying time.…”

“…The masa (waina) was prepared according to slight modification of Maiangwa et al (2013). The rice grains (600g) was weighed and were carefully sorted to remove stones and other foreign materials such as pieces of metals, dust and any other foreign materials.…”