Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

Falade, Kolawole O.; Ogundele, Opeolu M.; Ogunshe, Adenike O.; Fayemi, Olanrewaju Emmanuel; Ocloo, Fidelis C.K.

doi:10.1007/s13197-014-1657-3

Cited by 60 publications

(47 citation statements)

References 27 publications

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“…It has gained an increase in its utilization as a stable crop due to its high nutritional and excellent functional properties. It is also rich in carbohydrates (27.1%) and oil (20.6%) as reported by Osundahunsi et al, 4 & kolawole et al 5 Soybeans contain Omega 3 fatty acids, devoid of cholesterol and easily digestible if properly processed. It contains phytoestrogens like isoflavones, genistein that have been reported in the prevention of cancer.…”

Section: Introductionmentioning

confidence: 74%

Microbial Quality Evaluation of Awara (Soybean Cheese) Processed and sold at University of Maiduguri Campus

FA¹

2018

JBMOA

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Microbial quality evaluation of Awara sold within University of Maiduguri, Borno State was carried out. Results indicates that all the samples collected from the four cardinal point were highly contaminated, The South East (Commercial Area) which is the second cardinal point had the highest total aerobic bacteria count of 9.60x10 2 CFU/g and North West (Unimaid Quarters) which is the fourth cardinal point had the lowest count of 4.53x10 2 CFU/g. South East had the highest coliform count of 3.87x10 2 CFU/g while North West had the lowest coliform count of 157x10 2 CFU/g. Total yeast ranged from 3.33x10 2 in South East to 1.07x10 2 CFU/g in South West (Acada Area). Total mould was high in South East with 2.67x10 2 CFU/g while North West had the lowest mould count of 1.00x10 2 CFU/g. Staphylococcus count was high in North East (Complex Area) which ranged from 3.57x10 2 to 1.57x10 2CFU/g in North West (Unimaid Quarters). Although all the Awara samples showed growth on various culture media with varying counts but the population was not high enough to produce effective dose. However, the need for processors of Awara to adopt strict hygiene practices cannot be overemphasized. Keywords: microbial, quality evaluation, awara, consumption Journal of Bacteriology & Mycology: Open Access Research ArticleOpen AccessMicrobial quality evaluation of awara (Soybean cheese) Samples and samplingA total of twelve (12) samples were collected from University of Maiduguri, from four cardinal points (North East, South East, South West and North West). Three (3) samples from each of the four cardinal points were collected from Awara vendors /hawkers within the university. The samples were collected aseptically in a sterile container. They were labelled and immediately transported to the laboratory for the microbial analysis as describe by Jideani and Jideani 9 (Figure 1). Figure 1 wara. Sterilization of materialsAll glass ware including conical flask, beakers, test tube, and bottles were washed thoroughly with detergents, rinsed with distilled water. They were dried and sterilized in analytical oven at temperature of 160°C for 1hour. 9 The media were also sterilized in autoclave at a temperature of 121°C for 15minutes. All materials were sterilized before being used. 9 Preparation of culture mediaNutrient agar (NA): This microbial medium was prepared by using 28g of nutrient agar powder in 1000ml of distilled water in a clean flask. The mouth of the flask was plug with non-absorbent cotton wool and then wrapped with aluminium foil, extended up to the neck of the flask. The flask was agitated gently to mix well and was place on a bunsen burner: to boil and dissolve completely. It was sterilized by autoclaving at 121°C for 15minutes and allowed to cool to 45°C. It was aseptically dispensed into pretidish. These media were used for the total bacterial aerobic plate count. 10Peptone water (PW): Peptone water was prepared by dissolving 15g of the powder in 1litre of distilled water. It was mixed well and distributed into final bot...

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Section: Introductionmentioning

confidence: 74%

Microbial Quality Evaluation of Awara (Soybean Cheese) Processed and sold at University of Maiduguri Campus

FA¹

2018

JBMOA

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“…The physical dimensions (length À inner and outer measures) and weights of 100 roots used in the flour and starch preparation (Section 2.2) were determined as described by Falade and Okafor. [18]…”

Section: Physical Dimensions Of Rootsmentioning

confidence: 99%

“…The pH was determined on 10% (w/v) solutions of the flourand starch-water suspensions as described by Falade and Okafor. [18] Determinations for each treatment were done in triplicate.…”

Section: Phmentioning

confidence: 99%

“…[7,12] Lawal [13,14] studied the physicochemical and retrogradative properties of modified cocoyam starches and their microstructure, Sefa-Dedeh and Agyir-Sackey [15] investigated the starch microstructure, pasting profiles, and properties of raphides of two landraces in Ghana. In another study, Lu et al [16] studied the influence of seasonality on the physicochemical properties of cocoyam starches of two Taiwan cultivars and Falade and Okafor, [17,18] investigated the hydration and pasting properties of the flours and starches of two newly developed varieties in Nigeria. However, research on cocoyam has neglected the molecular processing properties and in particular, the dynamics of their water-starch interactions which limits its optimal exploitation in the food industry.…”

Section: Introductionmentioning

confidence: 99%

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Water-Starch Interactions of Red and White Cocoyam (Xanthosoma sagittifolium )

et al. 2018

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This study investigates the water–starch characteristics of two cocoyam varieties, red (mankanikɔkɔɔ) and white (mankanifufuo), alongside their relevant physicochemical and pasting properties. Differences between the varieties in their starch content, as well as amylose/amylopectin ratios are identified. Low‐field nuclear magnetic resonance (LF‐NMR) transverse relaxation time analysis of flour and starch suspensions of the two cocoyam varieties indicates changes in their gelatinization and retrogradation during heating and cooling. One to two water populations are identified for both varieties and are highly dependent on the temperature and concentration rather than the variety, however, the red variety showed higher retrogradation tendency. An increase in relaxation times at 75–80 °C is observed for flours and starches corresponding well to the amylograph pasting temperatures revealed using the Rapid Visco Analyzer.

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“…Nutritionally, bambara groundnut is considered a complete food because of its reasonably high protein content (9.60-40.0%; Ogundele, Minnaar, & Emmambux, 2017;Oyeyinka, Umaru, Olatunde, & Joseph, 2019;Uvere, Uwaegbute, & Adedeji, 1999;Anhwange & Atoo, 2015;Okudu & Ojinnaka, 2017;Amarteifio, Tibe, & Njogu, 2010;Laary, Ofori, & Kumaga, 2012;Mohammed, 2014;Nti, 2009) and it has a good balance of the essential amino acids (Yao et al, 2015). Traditionally, the grain has been reportedly used in the production of vegetable milk (Brough, Azam-Ali, & Taylor, 1993;Murevanhema & Jideani, 2013), low fat yoghurt (Falade, Ogundele, Ogunshe, Fayemi, & Ocloo, 2015), value added snacks , and a puree for infant feeding (Oyeyinka, Pillay, & Siwela, 2017). Many researchers claim that bambara groundnut is an underutilized legume (Adzawla et al, 2015;Bonthala et al, 2016;Karunaratne, Walker, & Ruane, 2015;Suhairi, Jahanshiri, & Nizar, 2018).…”

Section: Introductionmentioning

confidence: 99%

Enrichment of food blends with bambara groundnut flour: Past, present, and future trends

2020

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The aim of this paper was to review the literature (1993 to 2019) on the protein content and use of bambara groundnut in processed foods to improve nutritional value. Bambara groundnut is a legume, which is rich in protein. The protein content of bambara groundnut may vary with cultivar, growing conditions, and location as well as processing method. Complementary foods have been formulated with bambara groundnut as an ingredient. Bambara groundnut has also been used in many other food formulations and this has improved the protein content of such foods. Most of the food products containing high quantity of bambara groundnut despite the high protein content are not acceptable based on sensory evaluation especially taste and flavour. Some researchers have attempted to improve on the sensory properties of products containing bambara groundnut through some processing methods such as roasting, germination, and extrusion. Future studies may include improving the sensory properties of products enriched with bambara groundnut as well as investigating the digestibility of the products using in vivo and in vitro methods.

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Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

Cited by 60 publications

References 27 publications

Microbial Quality Evaluation of Awara (Soybean Cheese) Processed and sold at University of Maiduguri Campus

Microbial Quality Evaluation of Awara (Soybean Cheese) Processed and sold at University of Maiduguri Campus

Water-Starch Interactions of Red and White Cocoyam (Xanthosoma sagittifolium )

Enrichment of food blends with bambara groundnut flour: Past, present, and future trends

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