Influence of Fermentation Time and an ‘Indigenous Tenderiser’ (Kanwa) on the Microbial Profile, Chemical Attributes and Shelf-Life of Rice Masa (a Nigerian Fermented Product)

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“…For TIS 2532.OP.1.13 there was no difference in titratable acidity during the fermentation time of 20h and 24h. Similar observation had been by reported by Efiuvwevwere and Ezeama (1996); Olasupo (2001) on increase in titratable acidity during the production of masa from rice and ogi from maize grain respectively. The percentage (%) of titratable acidity appeared to increase as fermentation progressed in relation to the fall in pH.…”

“…However, the decrease in population may probably be due to depletion of available nutrient and production of toxic products in the fermentation media. Similar reports were made by Lawal et al (2009) during their studies on fate of pathogenic bacteria during fermentation of cereal porridge and Efiuvwevwere and Ezeama (1996) on fermentation of rice for masa production. At 0h, the total viable counts (TVC) for both cultivars were significantly different (P<0.05) and at 4h,8h,12h,16h,20h, and 24h, the counts were not significantly (P>0.05) different between the cultivars.…”

“…The decrease in pH values is attributed to the production of acid (lactic acid), which is characteristic of carbohydrate food fermentations as a result of the amylolytic activity of the fermenting microorganisms. The abundant production of lactic acid, which is responsible for the unique aroma has been reported for cereal and other fermentations such as garri, rice masa, burukutu, kunun -zaki (Efiuvwevwere and Ezeama, 1996;Efiuvwevwere and Akoma, 1997). Figure 3 shows the changes in total titratable acidity during the fermentation of sweet potato cultivars.…”

Mineral, Vitamin and Antinutritional Content of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona

“…Trona locally known as "kanwa" is an alkaline salt (sodium sesquicarbonate) commonly used as indigenous tenderizer and flavouring agents in various foods [17,18]. Alum known as potash alum is used in processing of this seed.…”

“…Nwankwo et al [19] studied the effect of alum on the proximate composition of raw African breadfruit. The effect of use of Trona on some chemical properties, microbiological and sensory qualities of cooked cowpea and "masa" (a traditional food made from rice grain) has been reported [18]. Reduction to a safe level of the antinutritional factor is essential to improve the nutritional quality of ABFS and effectively utilize its full potentials in human food.…”