Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet

Abstract

The use of millet in the production of gluten‐free sourdough has significant benefits such as its suitability for individuals with gluten sensitivity. Lactic acid bacteria and yeasts were screened for functional properties from unmalted and malted millet for sourdough preparation. Lactobacillus plantarum MLd27 and Pichia kudriavzevii MYd23 were selected, used individually and mixed starter cultures to produce sourdough. The specific volume (3.07 ± 0.06 cm3 g−1) of the bread made with unmalted flour and Pichia kudriavzevii MYd23 was significantly higher (P < 0.05) compared to all the other samples. The protein, ash and fibre contents of the bread samples ranged from 10.1 to 11.4, 2.2 to 4.5 and 1.45 to 1.74 g/100 g, respectively. The sourdough bread samples were generally acceptable, while spontaneously fermented bread from malted flour showed the significantly highest (P < 0.05) overall acceptability of (7.90). The production of gluten‐free millet sourdough bread can aid in food security.

Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits

“…Chidera [55] ascribed the increase in the macro-minerals such as phosphorus to its liberation from organic complex caused by microflora enzymes. These observed increases of minerals with increasing period of SF agree with finding by Banwo et al [56], whereby fermenting microorganisms enhanced the quality of FM and sorghum gruels when the minerals bioavailability increased. Mineral deficiency is a shortage of dietary minerals, which are essential for good the health of humans, and it is caused by a poor diet, impaired intake of minerals after consumption or poor utilisation of minerals [57].…”

Evaluation of acha flour in the production of gluten‐free sourdough cookies

“…1). Sourdough fermentation is an acidification process, which lowers the pH and increases the TTA of the flour due to organic acid production by the indigenous microorganisms such as yeasts, bacteria and fungi, which in some cases cooperate in a microbial consortium (Banwo et al ., 2021). This acidity in the dough may cause hydrolysis of the complex molecules such as protein and starch present in cereal flour which could improve the digestibility of the product (Olojede et al ., 2020a).…”

Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

“…The singnificannce of sourdough fermentation is also found in its ability to improve non-microbiologically sterile flours and make them suitable for consumption, thereby enhancing safety. In traditional bread leavening, sourdough is a key ingredient; as its production improves the taste, physical attributes and storage of bread [ [9] , [10] , [11] ].…”

“…The beneficial effects of LAB in sourdough bread fermentation include: lowering the pH, inhibiting mould growth, increasing bread shelf-life, reducing the use of chemical preservatives, hydrolyzing pro-rich gluten fragments, improving nutritional and sensory qualities, and enhancing stress resistance via the arginine-deiminase (ADI) pathway [ 13 , 14 ]. Experiments have revealed the significant impact of LAB on the physical, chemical, rheological and sensorial attributes of sourdough bread [ 10 , 15 , 16 ]. The LAB in sourdough could be from the flour material as well as introduced from the baking ingredients, or the environment.…”