Starter culture for the production of ?soyiru?

Suberu, H.A.; Akinyanju, J. A.

doi:10.1007/bf00340220

Cited by 4 publications

(5 citation statements)

References 3 publications

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“…Other groups of organisms that have been found to be associated with the fermentation of this condiment include Escherichia species, Proteus, Pediococcus, Micrococcus, Staphylococcus, Streptococcus, Alcaligenes, Pseudomonas, Corynebacterium, Enterococcus (Odunfa, 1981; Antai and Ibrahim, 1986; Ogbadu and Okagbue, 1988; Njoku and Okemadu, 1989; Suberu and Akinyanju, 1996; Ogbonna et al, 2001; Okorie and Olasupo, 2013a). …”

Section: Microbiological Changes During Fermentationmentioning

confidence: 99%

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

2016

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Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by reducing anti-nutritional factors and increasing digestibility. Ugba is an alkaline fermented African oil bean cotyledon (Pentaclethra macrophylla) produced by the Ibos and other ethnic groups in southern Nigeria. Seen as a family business in many homes, its preparation is in accordance with handed-down tradition from previous generations and serves as a cheap source of plant protein. Its consumption as a native salad is made possible by fermentation of the cotyledon for 2–5 days, but could also serve as a soup flavoring agent when fermentation last for 6–10 days. The fermentation process involved is usually natural with an attendant issue of product safety, quality and inconsistency. The production of this condiment is on a small scale and the equipment used are very rudimentary, devoid of good manufacturing procedures that call to question the issue of microbial safety. This paper therefore reviews the production process and the spectrum of microbial composition involved during fermentation. In addition, potential spoilage agents, nutritional and biochemical changes during production are examined. Furthermore, information that can support development of starter cultures for controlled fermentation process in order to guarantee microbiological safety, quality and improved shelf life are also discussed.

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Section: Microbiological Changes During Fermentationmentioning

confidence: 99%

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

2016

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“…The use of various SCs and its inherent advantages in the fermentation of cereals and legumes have been well reported (Mbugua et al 1984;Subaru and Akinyanju 1996). The isolation and utilization of new strains of amylolytic heterofermentative lactic acid bacteria in fermented cereal, namely Lactobacillus fermentum OgiE-1 and Lactobacillus plantarum A6, in the fermentation to cereal doughs show that these organisms have remarkable potentials for use as SC in the production of nutritionally superior ogi (Agati et al 1998;Adebawo et al 2000;Teniola andOdunfa 2001, 2002;Sanni et al 2002a;Calderon et al 2003a,b;Teniola et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Amylolytic Lactic Acid Bacteria Fermentation of Maize–cowpea Ogi

Oyarekua

Akinyele

Trèche

et al. 2008

J Food Processing Preservation

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The effect of starter cultures Lactobacillus plantarum (A6), Lactobacillus fermentum (OgiE‐1) and natural inoculum (NI) on some physicochemical properties of cofermented maize–cowpea (CMCO) was investigated. Crude protein, lipid, ash, crude fiber, carbohydrate energy and utilizable energy because of protein contents of CMCO fermented with A6 (A6MC), OgiE‐1 (OGMC) and NI (NIMC) are 12.46–13.74%, 3.58–4.96%, 1.06–1.85%, 3.06–4.62% and 66.81–68.30%, 355.26–363.2 kcal/100 g and 7.43–9.14%, respectively. Mineral contents were significantly higher in A6MC and OGMC. [K/Na], [Ca/P] and [Ca/Mg] ratios range between 9.51 and 22.22, 0.02 and 0.12 and 0.16 and 1.02, respectively. Oligosaccharides reduced significantly in A6MC and OGMC. The pH values of A6MC, OGMC and NIMC range between 6.4 and 4.5, 6.4 and 5.5 and 6.4 and 5.2, respectively. Titratable acidity and total phenol increased, while phytates decrease. Viscosity increased with flour concentration up to 9% in OGMC, and A6MC increased in NIMC. A6MC gave the best overall results. PRACTICAL APPLICATIONS This work adds to the existing database on the potential usefulness of starter cultures in the development of nutritionally balanced diets, particularly in developing economies. It also stimulates increased interest in the use of Lactobacillus plantarum A6 in new product development for addressing the prevailing food situation in many parts of the world. Findings from this work will further encourage basic and applied research on L. plantarum and other organisms with potential for use as starter cultures from different areas of the world.

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“…Fatty foods with peroxide value ranging from 20-40 meg/kg is rancid, peroxide value should be less than 10milliequivalents/kg. 21,25 Oxidation is one of the major causes of deterioration in any protein based foods since they are very rich in fat. 'Iru' becomes susceptible to oxidative deterioration due to its high concentrations of unsaturated fat which always manifests in form of discoloration, formation of toxic compounds, poor shelf life, development of off flavour, nutrient losses, respectively with storage duration.…”

Section: Peroxide Valuementioning

confidence: 99%

“…5,16 The bacteria responsible for the fermentation of Parkia biglobosa has being identified to be Bacillus subtilis and Staphylococcus. 10,[15][16][17][18][19][20][21][22] Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. 12 Preservation usually involves preventing the growth of bacteria, fungi and other micro-organisms, as well as retarding the oxidation of fats which cause rancidity.…”

Section: Introductionmentioning

confidence: 99%

Effects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed

Ojewumi¹

2018

JNHFE

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The present study described the use of percentage moisture left and salting as a preservative method in studying the shelf life of fermented Parkia biglobosa (African Locust bean seed) over a period of four weeks. Bacillus subtilis was used as starter culture in the fermentation of Parkia biglobosa to 'Iru'. Fermented samples [Iru] were dried to various% moisture content and salt of various concentrations were added. Samples were stored for four weeks at room temperature in an air tight plastic container. Functional properties such as pH,% protein,% titratable acidity and peroxide value of the seeds were analyzed on weekly basis during the storage period. Protein concentration of the preserved samples varied with different drying time and% salt added. There was an increase in titratable acidity and peroxide values towards acidity during preservation.

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Starter culture for the production of ?soyiru?

Abstract: Bacillus subtilis or licheniformis facilitated production of 'soyiru' with the best results being given by using both together. Fermentation employing Streptococcus enterococcus was unsuccessful.

Cited by 4 publications

References 3 publications

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

Amylolytic Lactic Acid Bacteria Fermentation of Maize–cowpea Ogi

Effects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed

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