Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack)

Abstract

2 Abstract: Eight microbial yeast and lactobacillus isolates were identified during spontaneous fermentation of mixed cereal gruels (rice, maize and millet) for 78 h at room temperature. The potential of these isolates to act as single starter was further studied in a fermentation set up for Masa (waina) production. The resulting batter from the milled rice used was inoculated with 2.0 x 10 cfu/ml of Saccharomyces and Lactobacillus 6 inoculum suspension in different set up. The fermented gruel was sized and fried in little oil to produce Masa (Waina). The Masa was analyzed for physical (thickness, volume and spread) and nutritional qualities through an untrained panelist. The dimension of the Masa ranges from 4.50-6.0cm in diameter, 1.5-2.0cm thickness and 50-68g in weight. The result of the proximate analysis showed that for both isolates there was a steady increase of crude fibre ranging from 0.75-1.04%, crude protein for all isolates gave insignificant difference in amount ranging between 7.33 and 8.63% for Saccharomyces and Lactobacillus spp., respectively. There was reduction in fat between isolates with Lactobacillus having the lowest fat value of 12.06%. There was increase in moisture content ranging from 35.5-42.13% for Saccharomyces and Lactobacillus spp., respectively. There was high production of carbohydrate, whereas there was no significant difference in terms of results obtained between the isolates and baker's yeast used as control in this study. The sensory evaluation showed that all samples of Masa produced were preferred by th e panelist.