Dynamics of functional properties of sorghum flours fermented with lactic acid bacteria (LAB)-consortium isolated from cereals

Ogodo A. C., . and Ugbogu O. C., . and Onyeagba R. A., . and Orji F. A., . Dynamics of functional properties of sorghum flours fermented with lactic acid bacteria (LAB)-consortium isolated from cereals. pp. 2666-2671. ISSN 2231-7546

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 (p0.05) 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 (p0.05) 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.

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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 (p0.05) 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 (p0.05) 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.

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Item Type:	Article
AGROVOC Term:	Sorghum bicolor
AGROVOC Term:	Sorghum
AGROVOC Term:	Flours
AGROVOC Term:	Cereals
AGROVOC Term:	Lactobacillus plantarum
AGROVOC Term:	Lactobacillus fermentum
AGROVOC Term:	Lactobacillus brevis
AGROVOC Term:	Pediococcus acidilactici
AGROVOC Term:	Lactic acid
AGROVOC Term:	Lactic acid bacteria
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23934

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