Abstract
The effect of extrusion and fermentation on the proximate composition and organoleptic properties of six combinations (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) of sorghum - soya blend were investigated. A total number of 19 microorganisms were isolated during the fermentation of sorghum-soya extrudates; these comprise of twelve (12) bacteria, four (4) yeast and three (3) moulds. They include Flavobacterium rigense, Micrococcus icristinae, Enterobacter cloacae, Enterobacter spp., Corynebacterium cystitidis, C. pilosun, Staphylococcus albus, Brevibacterium spp., Bacillus subtilis, B. cereus, B. brevis, B. megaterium, Candida famata, Saccharomyces cerevisiae, Geotrichum candidium, C. utilis, Aspergillus niger, A. fumigatus and Rhizopus stolonifer. The pH and the total titratable acidity (TTA) significantly varied during fermentation. The proximate composition of the raw flour blend, unfermented and fermented extrudates was assessed. The crude protein and moisture contents increased in the extruded and fermented samples whereas; extrusion and fermentation reduced the ash and carbohydrate contents. Crude fibre and fat contents varied among all the samples. The sensory evaluation of the unfermented extrudates indicated a good preference for the product in term of colour, texture, aroma and overall acceptability. Key words: Fermentation, extrusion, sorghum-soya blend, proximate, orgnoleptic.
Highlights
Effects s of fermenta ation an nd extrusion n on the prox ximate c compo osition and organo o oleptic prope erties o of sorg ghumsoy ya blen nd
Microorganisms isolated during the fermentation of sorghum-soya extrudates at twenty-four (24) hour intervals using pocket size digital pH meter (PHC.P (R) Hanna instrument)
A 10ml of the filtrate was measured and few drops of Phenolphthalein indicator were added. This was titrated with 0.1m sodium hydroxide (NaOH) solution and the titre values in millilitre were read from the burette
Summary
Effects s of fermenta ation an nd extrusion n on the prox ximate c compo osition and organo o oleptic prope erties o of sorg ghumsoy ya blen nd. The effect of o extrusion and fermen ntation on the proximate e compositio on and organ noleptic prop perties of six combina ations The prox ximate comp position of tthe raw flou ur blend, unfermente ed and fermented extruda ates was asse essed. The c crude protein n and moisturre contents increased in the extruded and fe ermented sa amples wherreas; extrus sion and ferrmentation rreduced the ash and carbohydra ate contents s. The sensory evaluation of o the unferm mented extru udates indica ated a good preference for the product in term o of colour, texture, aro oma and overrall acceptab bility
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