Abstract
Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cultures of Lactobacillus amylophilus, Leuconostoc mesenteroides, Saccharomyces uvarum and Saccharomyces cerevisiae which were isolated from the soak-water. In order to assess the effect of starter cultures on the soaking time of the rice, the pH and titratable acidity were determined at 12 h interval. The chemical composition and the sensory quality of the rice were also determined at the end of the soaking period while uninoculated rice served as control. The chemical composition of the rice as well as the pH and TTA of the soak-water were significantly (p < 0.05) different from the control while the processing time was shortened to 48 h. The rice inoculated with Saccharomyces uvarum and Saccharomyces cerevisae had the highest protein content and best sensory attributes.
Highlights
Rice is one of the most important cereals of the world
The chemical composition and the sensory quality of the rice were determined at the end of the soaking period while uninoculated rice served as control
Leuconostoc mesenteroides, lactobacillus amylophillus, Saccharomyces cerevisiae, and Saccharomyces uvarum were selected because cultures for food fermentation are primarily selected on the basis of dominance during fermentation and appearance at the end of fermentation [12]
Summary
Rice is one of the most important cereals of the world. It is widely consumed and cultivated in most countries. “Ofada” rice, a peculiar Oryza sativa species [3] was first grown in Ofada town, Ogun-State, South Western Nigeria and has since become very popular in the Western part of the country It plays very important role in the diet of many Nigerians and is utilised mostly in households where it is consumed in many forms such as boiled, jollof, fried or “tuwo shinkafi” ( local rice paste). “Ofada” rice is processed traditionally by parboiling method that involves three stages of moisture treatment (soaking, steaming and drying) This rice is specially relished because of its characteristics flavour that develops during soaking as a result of the fermentative activities of some microorganisms. Literature is deplete of information on the role of lactic acid bacteria and yeast cultures in improving the quality of “ofada” rice
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