Effect of starter cultures on the anti-nutrient contents minerals and viscosity of ogwo a fermented sorghum“Irish potato gruel

Adegbehingbe K. T., . Effect of starter cultures on the anti-nutrient contents minerals and viscosity of ogwo a fermented sorghum“Irish potato gruel. pp. 1247-1252. ISSN 22317546

This work investigated the effect of single starter cultures on the anti-nutrient mineral contents and viscosity of fermenting ogwo a fermented gruel from sorghum-Irish potato mixture. The organisms used were Lactobacillus acidophilus L. fermentum L. plantarum Geotrichum candidum and Saccharomyces cerevisiae. There were significant reductions (P 0.05) in the anti-nutrient contents of the samples fermented with starter cultures than the sample fermented naturally. The highest reductions were observed in phytic acid saponin and flavonoid contents of L. plantarum fermented sample and in oxalate and tannin contents of sample fermented with S. cerevisiae and L. acidophilus respectively. Sodium Calcium Phosphorus Copper and Manganese contents of ogwo produced with starter cultures increased while fluctuations were observed in their Potassium Magnesium and Zinc contents. The viscosities of the starter culture fermented samples reduced more than the naturally fermented sample with the highest and lowest reductions in L. fermentum and L. plantarum respectively. The results of this work showed that Lactobacillus and yeasts were good candidates for reducing the anti-nutrient contents and the viscosities as well as improving the mineral contents of the gruel

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(03)%202015/(51).pdf

Abstract

This work investigated the effect of single starter cultures on the anti-nutrient mineral contents and viscosity of fermenting ogwo a fermented gruel from sorghum-Irish potato mixture. The organisms used were Lactobacillus acidophilus L. fermentum L. plantarum Geotrichum candidum and Saccharomyces cerevisiae. There were significant reductions (P 0.05) in the anti-nutrient contents of the samples fermented with starter cultures than the sample fermented naturally. The highest reductions were observed in phytic acid saponin and flavonoid contents of L. plantarum fermented sample and in oxalate and tannin contents of sample fermented with S. cerevisiae and L. acidophilus respectively. Sodium Calcium Phosphorus Copper and Manganese contents of ogwo produced with starter cultures increased while fluctuations were observed in their Potassium Magnesium and Zinc contents. The viscosities of the starter culture fermented samples reduced more than the naturally fermented sample with the highest and lowest reductions in L. fermentum and L. plantarum respectively. The results of this work showed that Lactobacillus and yeasts were good candidates for reducing the anti-nutrient contents and the viscosities as well as improving the mineral contents of the gruel

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Item Type:	Article
AGROVOC Term:	Irish potato
AGROVOC Term:	Lactobacillus acidophilus
AGROVOC Term:	Geotrichum candidum
AGROVOC Term:	Saccharomyces cerevisiae
AGROVOC Term:	Starter cultures
AGROVOC Term:	Mineral content
AGROVOC Term:	Phytic acid
AGROVOC Term:	Saponins
AGROVOC Term:	Flavonoids
AGROVOC Term:	Oxalates
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22110

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