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| Title: | Dynamics of functional properties of sorghum flours fermented with lactic acid bacteria (LAB)-consortium isolated from cereals |
| Authors: | Ogodo, A. C.
Ugbogu, O. C.
Onyeagba, R. A.
Orji, F. A. |
| Issue Date: | 2017 |
| Citation: | International Food Research Journal (Malaysia), 24 (6), p. 2666-2671 |
| Abstract: | The functional properties of sorghum flours fermented with lactic acid (LAB) consortium isolated from fermenting maize and sorghum were evaluated. Sorghum was processed into flour and fermented with LAB-consortium previously isolated from maize (Lactobacillus plantarum WCFS1 + Lactobacillus rhamnosus GG, ATCC 53/03 + Lactobacillus nantensis LP33 + Lactobacillus fermentum CIP 102980 + Lactobacillus reuteri DSM 20016) and sorghum (Pediococcus acidilactici DSM 20284 + Lactobacillus fermentum CIP 102980 + Lactobacillus brevis ATCC 14869 + Lactobacillus nantensis LP33 + Lactobacillus plantarum WCFS1) respectively and then naturally to evaluate their effects on the functional properties of the sorghum flour at 12 h intervals. There was gradual decrease in bulk density with increasing fermentation period from 0.86 ±0.03g/mL to 0.81 ±0.03 g/mL (natural fermentation), from 0.86 ±0.03 g/mL to 0.80 ± 0.03g/mL (LAB-consortium from maize fermentation) and from 0.86 ± 0.03 g/mL to 0.81 ±0.03 g/mL (LAB-consortium from sorghum fermentation). The swelling capacity decreased from 0.28 ± 0.01% (0 h) to 0.21 ± 0.03% (48 h), from 0.28 ±0.01% (0 h) to 0.20 ± 0.03% and from 0.28 ±0.01% to 0.21 ± 0.03% in natural, LAB-consortium from maize and LAB-consortium from sorghum fermentation respectively. Water holding capacity decreased from 1.6 ± 0.01 mL/g to 1.2 ± 0.02 mL/g (naturally fermentation), from 1.6 ± 0.01 mL/g to 1.0 ± 0.02 mL/g and from 1.6 ± 0.01 mL/g to 1.2 ± 0.02 mL/g in LAB-consortium from maize and LAB-consortium from sorghum fermentation respectively. Oil holding capacity (OHC) increased significantly (p<0.05) with increase in the fermentation periods from 8.60 ± 0.01 mL/g to 9.50 ± 0.02 mL/g (natural fermentation), 8.60 ± 0.01 mL/g to 9.70 ± 0.03 mL/g (LAB-consortium from maize fermentation) and from 8.60 ± 0.01 mL/g to 9.78 ± 0.01 mL/g (LAB-consortium from sorghum fermentation). The least gelation concentration ranged from 3.0% in the unfermented sample to 7.0% in the various fermentation products. The variations differ significantly (p<0.05) with the unfermented sample. Emulsion capacity (EC) increased with increasing fermentation period from 56.76 ± 0.04% to 63.00 ± 0.1%, from 56.76 ± 0.04% to 65.48 ± 1.46% and from 56.76 ±0.04 % to 64.66 ± 1.98% in natural, LAB-consortium from maize and LAB-consortium from sorghum fermentation respectively. This suggest the potentials of LAB-consortia fermentation in improving nutritional and functional properties of sorghum flour. |
| License: | http://www.oceandocs.org/license |
| URI: | http://agris.upm.edu.my:8080/dspace/handle/0/16129 |
| Related document: | http://www.ifrj.upm.edu.my/24%20(06)%202017/(53).p... |
| ISSN: | 2231-7546 |
| Appears in Collections: | Publications
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