Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri

Ahaotu, Ndidiamaka; Anyogu, Amarachukwu; Obioha, Promiselynda I.; Aririatu, Lawrence; Ibekwe, VI; Oranusi, S. U.; Sutherland, Jane P.; Ouoba, L.I.I.

doi:10.1016/j.fm.2017.04.019

Cited by 14 publications

(15 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…3). Previous studies indicate that lactic acid bacteria from the Lactobacillus, Weissella and Leuconostoc genera 16,17 together with the genus Bacillus 5,18 were highly abundant in fermented cassava. However, the high abundance of Zymomonas observed in the latter sample was not reported in other studies.…”

Section: Resultsmentioning

confidence: 97%

Comparison of the microbial composition of African fermented foods using amplicon sequencing

Díaz

Kellingray

Akinyemi

et al. 2019

Sci Rep

View full text Add to dashboard Cite

Fermented foods play a major role in the diet of people in Africa, where a wide variety of raw materials are fermented. Understanding the microbial populations of these products would help in the design of specific starter cultures to produce standardized and safer foods. In this study, the bacterial diversity of African fermented foods produced from several raw materials (cereals, milk, cassava, honey, palm sap, and locust beans) under different conditions (household, small commercial producers or laboratory) in 8 African countries was analysed by 16S rRNA gene amplicon sequencing during the Workshop “Analysis of the Microbiomes of Naturally Fermented Foods Training Course”. Results show that lactobacilli were less abundant in fermentations performed under laboratory conditions compared to artisanal or commercial fermentations. Excluding the samples produced under laboratory conditions, lactobacilli is one of the dominant groups in all the remaining samples. Genera within the order Lactobacillales dominated dairy, cereal and cassava fermentations. Genera within the order Lactobacillales, and genera Zymomonas and Bacillus were predominant in alcoholic beverages, whereas Bacillus and Lactobacillus were the dominant genera in the locust bean sample. The genus Zymomonas was reported for the first time in dairy, cereal, cassava and locust bean fermentations.

show abstract

Section: Resultsmentioning

confidence: 97%

Comparison of the microbial composition of African fermented foods using amplicon sequencing

Díaz

Kellingray

Akinyemi

et al. 2019

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Adding an ingredient might make the gari less sour by dilution effect, and/or by buffering effect, mainly caused by soy proteins that slows down the pH drop, resulting in higher pH. Higher pH values were also reported for gari fortified with 13% soybean flour (4.96 compared to 4.79 for the control; Ahaotu et al, ), while a slight decrease in pH was found between unfortified and 10%‐soy–gari after 24 hr and 48 hr of fermentation (Afoakwa et al, ).…”

Section: Resultsmentioning

confidence: 98%

“…Higher pH values were also reported for gari fortified with 13% soybean flour (4.96 compared to 4.79 for the control; Ahaotu et al, 2017), while a slight decrease in pH was found between unfortified and 10%-soy-gari after 24 hr and 48 hr of fermentation (Afoakwa et al, 2010).…”

Section: Ufsa a Similar Range Was Found In 14 Samples Collected In mentioning

confidence: 85%

Sensory and physicochemical profiling of traditional and enriched gari in Benin

Adinsi

Akissoé

Escobar

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted on gari in Benin. The sensory studies on gari in Benin and other African countries only included general descriptors (appearance, taste, odor). The aim of our study was to establish a detailed sensory and physicochemical profile of nine traditional and three enriched gari made using different processes in Benin. Fifteen sensory descriptors of raw gari, and gari added with water, were generated and scored using quantitative descriptive analysis. The enriched gari differed from traditional gari mainly in color and odor, while their swelling capacity, texture during chewing, and light sour taste were similar. Marked variability in particle size, particle heterogeneity, water absorption, and sour taste was found among traditional gari. The physicochemical characteristics, such as degree of starch gelatinization, L‐lactic acid, and β‐carotene contents, were highly variable among the 12 gari. Multifactor analysis revealed highly significant correlations between some physicochemical and sensory properties. The addition of soybean and/or palm oil did not affect most of the sensory properties of the traditional gari. The acceptability of these enriched gari with higher nutritive value by Beninese consumers should be tested to develop marketing strategies.

show abstract

“…Soy ingredients have unique flavors, which if added in high quantity, can unduly influence the final flavor profile of the recipe, resulting in changes in consumer compliance. Some authors use soy flour to enhance the nutritional value of different foods, reporting exchanges ranging from 5% to 40% to make specific recipes such as bread, 14 tortillas, 15 biscuits, 16 fritters, 17 garri, 18 and soup. 19 In any of these publications, exchange of soy flour for other main ingredients in less than 10% of weight did not modify the acceptability of the food.…”

Section: Research Aim 3 Proposes That Soy Can Serve As a Cost-effectimentioning

confidence: 99%

National School Lunch Nutrition and Cost Profile: A Case Study of the Ghana School Feeding Programme

Goldsmith

Andrade

Cornelius³

et al. 2019

Food Nutr Bull

View full text Add to dashboard Cite

Numerous governments in developing countries institute school lunch programs or school feeding programs as a strategy to address high malnutrition and low education rates among children. In 2005, the Ghanaian government launched the Ghana School Feeding Programme (GSFP). The GSFP policy does not document (1) the actual meal and associated nutrient profile received by the student, (2) the cost of the meal ingredients to the caterer who prepares the food, nor (3) the recipe derivations that may supply an enhanced nutritional profile. We address these 3 information gaps by employing a detailed case study of 4 caterers supplying a traditional tomato stew recipe in northern Ghana within GSFP-supported school lunch programs. Specifically, we explore the following propositions: (1) GSFP caterers can deliver a school lunch for under 100 pesewas (1 GH¢ or $0.21 USD) per student; (2) the meal meets the recommended daily allowance for protein; (3) soy can serve as a cost-effective ingredient to fortify the meal in terms of protein level and protein quality; and (4) significant differences exist in the macro-and micronutrient profile due to caterer discretion. We answer the above 4 propositions, and by doing so show the importance of accurately measuring the nutritional content, costs, and quantities of the actual school lunch under study. Second, among our results, we show the economy of locally produced soy flour as an ingredient that can lower costs and raise nutrition when substituting for other locally produced proteins such as ground beef and mackerel.

show abstract

Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri

Abstract: 23This study investigated the influence of the addition of soy products on the microbiology, 24 nutritional and physico-chemical characteristics of garri, a fermented cassava product.

Cited by 14 publications

References 27 publications

Comparison of the microbial composition of African fermented foods using amplicon sequencing

Comparison of the microbial composition of African fermented foods using amplicon sequencing

Sensory and physicochemical profiling of traditional and enriched gari in Benin

National School Lunch Nutrition and Cost Profile: A Case Study of the Ghana School Feeding Programme

Contact Info

Product

Resources

About