Microbiological and enzymatic studies during the development of an ‘Iru’ (a local Nigerian indigenous fermented condiment) like condiment from Bambara Nut [Voandzeia subterranea (L) Thours]

Abstract

Fifteen isolates were obtained from a-96 h spontaneously fermented bambara nut to produce an 'Iru' like condiment. Pure cultures of the isolates were identified employing API 50CH strips and API CHL medium (API system, Montalieu, Vercieu, France). Their identities were confirmed as Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus. The total microbial counts showed that the microbial load increased significantly from 3.2 x 10 5 + 0.11 cfu/g at 0 h to 9.2 x 10 7 + 0.20 cfu/g at 96 h (p < 0.05). The investigation into enzymatic activities during product development revealed that the amylase activity fluctuated, by increasing significantly from 0.33 + 0

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

“…(40) Fermentation Previous researchers reported changes in composition of bambara groundnut during fermentation. (127)(128)(129)(130)(131) According to Fadahunsi and Sanni, (131) changes include an increase in crude protein, soluble solids, soluble protein in bambara groundnut tempe after 40 hour fermentation. The data obtained during tempe production showed an increase in the activities of the enzymes amylase, lipase, and proteinase as fermentation progressed.…”

Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

“…Bambara groundnut is an underutilized African legume with potential for production of dawadawa-type condiments. [2][3][4][5] The major role of Bacillus species in such condiments involves hydrolyzing proteins to peptides, amino acids and releasing ammonia thereby creating an alkaline pH, which aids the inhibition of spoilage microorganisms. [6] The pungent ammoniacal flavour characteristic of these condiments is produced from proteolytic activities of microorganisms on legume proteins and utilization of free amino acids during fermentation; consequently, ammonia is formed.…”

Effects of fermentation and extrusion on the proximate composition and organoleptic properties of sorghum-soya blend

“…This could be linked with enzymatic action on the starch component leading to break down of starch into various sugars. Since Bacillus species which dominated at 48 h of fermentation are amylolytic in action, this is substantiated by Fadahunsi and Duyilemi (2010) that Bacillus species are amylolytic. It had been reported by Achi (2005) that Bacillus species have certain enzymes such as amylase, galactanase, galactosidase, glycosidase and fructofuranosidase which are involved in the degradation of carbohydrate.…”