Fermented Porridge Research Articles

Assessment of antimicrobial and anti-biofilm activities of lemongrass and bay leaf extracts on microorganisms from fermented cereal-based porridges in northern Benin

Lemongrass (Cymbopogon citratus) and bay leaf (Laurus nobilis) are condiments in food processing. This study aimed to assess the antimicrobial and anti-biofilm activities of lemongrass and bay leaf extract on the microorganisms isolated from cereal-based fermented porridges produced in northern Benin. The phytochemical components of lemongrass and bay leaf extracts were analyzed qualitatively using two solvents: water and alcohol. The antimicrobial activity of the extracts was tested using the solid media diffusion method, and the minimum concentration was determined using the microdilution method. The extracts were also evaluated for their ability to inhibit biofilm formation using qualitative assays. The two plants have different phytochemical profiles. Tannins, flavonoids, mucilage, and alkaloids were detected in both plants. Cyanogenic derivatives, O-heterosides, and genin-reduced O-heterosides were absent. L. nobilis contained anthocyanins, quinone derivatives, saponosides, reducing compounds, and free anthracenes, absent in C. citratus. The inhibition diameters ranged from 4.4 to 26.3, depending on the strains and extracts, and varied significantly. The MICs for Escherichia coli ranged from 4.5 mg/ml to 7 mg/ml, staphylococci from 3.75 mg/ml to 10 mg/ml, and lactic bacteria from 2.5 mg/ml to 4.44 mg/ml. The CMB varied between 8.125 mg/ml and 14 mg/ml for E. coli, 7.5 mg/ml to 20 mg/ml for staphylococci, and 6 mg/ml to 10 mg/ml for lactic bacteria. It is worth noting that staphylococci are the most biofilm-producing strains (80%), followed by E. coli (60%), and lactic bacteria produce less biofilm (30%). The findings of this research confirm the presence of a wide range of biological activities, including antibacterial and anti-biofilm, in the aqueous and ethanolic extracts of these two aromatic plants. Further research is required to identify and isolate the active components responsible for their medicinal properties and ascertain their operation mode.

Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin

Fermentation has been used for centuries to enhance the sensory and nutritional qualities and the antioxidant content of plant-based foods, making them beneficial for health. This study aims to investigate the microbiological and nutritional qualities of fermented porridges produced in northern Benin. Various nutritional tests and the identification of different microorganisms have gained insights into eight porridges produced in 9 localities of northern Benin. Lactic acid bacteria have the highest proportion among all microorganisms in fermented porridges, followed by the total mesophyll aerobic flora. E. coli, thermotolerant coliforms, and molds are not present in all porridges analyzed. Recorded data suggested that porridges have a variable microbial load depending on the collection municipalities. The dry matter of the eight types of porridge varies greatly, with akloui having 27.03 ± 3.83 g/100 g and fourra having 48.63 ± 3.83 g/100 g. The total ashes also differ significantly, with bita having 39.36 ± 4.67 g/100 g and sagagnèga having 63.19 ± 4.67 g/100 g. It is worth noting that all fermented porridges have a pH lower than 5, and the titratable acidity ranges from 0.01 ± 0.00 g to 0.02 ± 0.00 g. The brix degree varies from 0.46 ± 0.54 to 4.4 ± 0.54. The beta-carotene values of the 8 types of porridge vary from 0.037 ± 0.018 mg/g to 0.138 ± 0.018 mg/g, while the total sugars range from 1.926 ± 0.877 to 5.773 ± 0.877 g/100 g. The lipid content, when present, varies from 0.226 ± 0.029% to 0.408 ± 0.029%. Finally, the protein percentage of the porridge ranges from 7.061 ± 0.779 to 12.419 ± 0.779.

Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of Shameta: A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia

Ethiopia has one of the highest levels of malnourished lactating mothers in sub-Saharan Africa. However, traditionally, different communities prepare foods solely for lactating mothers. For example, “Shameta” is one of the cereal-based fermented cultural foods exclusively produced for lactating mothers with the perception that it would support the health, increase the strength, and promote the recovery process of mothers after childbirth. This study investigated the effects of the fermentation time and blending ratio on the nutritional quality of “Shameta”. Three levels of blending ratio of ingredients (maize–barley–fava bean) and three levels of fermentation times were laid down in a completely randomized design (CRD). The study showed that lactic acid bacteria was the dominant group, followed by yeasts. Notably, the ingredient formulation ratio of Maize–barley–fava bean (81:5:5) had the highest LAB dominance with the highest crude fat (13.23 g/100g) content in all fermentation times (8, 10, and 12 days). However, the highest crude protein (16.56 g/100g) and mineral contents were observed in a ratio mix of 66:10:15 fermented for 12 days. The results of this study indicate that the nutritional quality of culturally prepared Shameta can be improved by optimizing the fermentation time and ingredient compositions for fast recovery, increased strength, and improved health of lactating mothers.

Capitalization of Endogenous Technologies for Processing Cereals-Based Fermented Porridges in Northern Benin

Capitalization of Endogenous Technologies for Processing Cereals-Based Fermented Porridges in Northern Benin

Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions

ABSTRACT The objective of the study was to isolate, identify and characterize the predominant microorganisms during the fermentation of incwancwa and optimize fermentation conditions. The lactic acid bacteria (LAB) load from fermented uncooked samples ranged from 4.6 ± 1.46 to 6.56 ± 0.2 log CFU/g whereas the load for yeast and coliforms ranged from 1.5 ± 0.39 to 2.12 ± 0.43 log CFU/g and 2.14 ± 0.22 to 4.09 ± 0.57 log CFU/g, respectively. LAB were the dominant microorganisms in incwancwa where Lueconostoc lactis was the main. Fermentation time and temperature had significant (p < .05) effect on the sensory perception of the product. The best temperature and time was found to be 32°C to 35°C for 8 to 24 hours. Numerical optimization predicted that the preferred temperature and time combination was 35°C for 15 hours. Thus, it is feasible to produce an acceptable incwancwa product under temperature/time conditions of 35°C for 15 hours using starter cultures derived from the original indegonuos flora of traditional incwancwa.

Typology of Fermented Porridges and Socio-demographic Characteristics of Respondents in the Northern Part of Benin

Fermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such as iron and are used in many traditional culinary preparations, in particular fermented porridges. The aim of this study is to identify the variability of fermented cereal-based porridges produced and consumed in northern Benin. Thus, 315 producers and consumers were randomly interviewed in nine localities of northern Benin. First, field surveys were carried out in the traditional areas of porridge production and consumption in the northern region of Benin in order to establish the consumption map of fermented porridges. Secondly, interviews and occasional conversations were used for sample collection as well as occasional interviews (individual survey). During our investigation, eight (koko, bobossou, gbangba, apkan, sagagnega, akloui, bita and fourra) porridge were reported. Corn, millet and sorghum are cereals that are used for proceeding those porridges. The interviewed people are predominantly (35.53%) between 18 and 25 years old of age followed by those aged between 25 and 31 years old (30.82%). Mostly (63.21%) women were interviewed with a sex ratio (M/F = 0.58) and involved in the production of traditional porridge. More than 36% of respondents had at least secondary education, 30.82% are uneducated, 22.64% have primary education and 10.06% had at least university level. A significant association was observed between the cereal used and the type of porridge (p&lt;0.001). It can be seen that the marketing and consumption of different porridges is associated with different communes in northern Benin. The method of preserving these porridges and their processing differs from one producer to another or from one consumer to another. It also differs from one municipality to another.

Indigenous Knowledge on the Uses and Morphological Variation among Strychnos spinosa Lam. at Oyemeni Area, KwaZulu-Natal, South Africa

The majority of rural communities in South Africa are characterised by insufficient nutrition and food insecurity at the household level. Due to a lack of information about indigenous fruit trees and their use, food-insecure households are missing out on the nutrition that these fruits provide. Strychnos spinosa Lam. (monkey orange; umHlala) has been identified as one of southern Africa’s top priority fruit species for domestication. However, indigenous information on S. spinosa usage and morphological diversity is still lacking. Indigenous knowledge of species characteristics might be a good place to start when attempting to understand variations in key phenotypic traits. Information on the use and morphological variation of S. spinosa was collected from participants of 100 randomly selected homesteads. Participants were interviewed using a structured questionnaire. The results indicate that S. spinosa is a multi-purpose tree with numerous uses. Most respondents (97%) mentioned that they use it for fermented maize meal (umBhantshi); and others mentioned fermented porridge (amaHewu); alcohol; fruit; juice; jam; homestead protection; snakebite; firewood; food allergy; livestock increase; and only 7% mentioned for stomachache. Morphological variation was observed in leaf colour and shape, fruit rind colour, size, rind texture, pulp colour, pulp texture, and taste. However, the most mentioned variety featured green (78%), rounded leaves (78%) and green (39%), large (46%), smooth-textured rind (73%) fruits that had brown pulp (54%) and tasted sweet (58%). Understanding local knowledge systems and preferences can thus inform the selection of ethno-varieties that hold importance to local people and the potential to improve livelihoods in externally led domestication and development programs.

Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food.

Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.4–4-folds), and energy (1.1–1.2-folds) levels than the CPF. Fermented cereal porridge fortified with CM had all three types of omega-3 fatty acids compared to the others. The vitamin content across the different porridge products varied considerably. Germinated cereal porridge with CM had significantly higher iron content (19.5 mg/100 g). Zinc levels ranged from 3.1–3.7 mg/100 g across the various treatments. Total flavonoid content varied significantly in the different porridge products. The phytic acid degradation in germinated and fermented porridge products with CM was 67% and 33%, respectively. Thus, the fortification of porridge products with cricket and indigenous vegetable grain powder could be considered an appropriate preventive approach against malnutrition and to reduce incidences in many low-and middle-income countries.

Microbial Quality and Growth Dynamics in Shameta: A Traditional Ethiopian Cereal-Based Fermented Porridge

Shameta is a traditional, Ethiopian, cereal-based fermented porridge exclusively prepared for lactating mothers. The aim of this study was to determine the microbial quality of Shameta samples collected from households of lactating mothers and to determine microbial dynamics and physicochemical changes during laboratory fermentation of Shameta. Isolation and characterization of the dominant microbes and analysis of the physicochemical properties of samples were done following standard microbiological methods and analytical techniques. Results of this study showed that the highest mean count of lactic acid bacteria (8.33 log cfu/g) was recorded in a sample from laboratory-fermented barley-based Shameta, and the lowest (5.88 log cfu/g) in Shameta made from a mixture of barley and maize (BMS). In both barley-based and maize-based laboratory-prepared Shameta, the microflora were dominated by LAB, followed by yeasts. The dominant LAB were the genus Lactobacillus (74.85%), followed by Enterococcus (15.79%). It could be concluded that Shameta collected from households of lactating mothers are fairly safe for consumption, as the stringent physicochemical conditions of the final product could inhibit the growth of pathogens. However, as Shameta is a traditional fermented porridge fed to lactating mothers, we call for a further improvement to the fermentation process by using defined starter cultures.

Nutritional compositions and bioactive compounds of “Shameta”, A traditional home made fermented porridge provided exclusively to lactating mothers in the western part of Ethiopia

In developing countries, fermentation is one of the traditional food processing methods for production of relatively safe and nutritious foods. Among many fermented foods in Ethiopia, “Shameta” is one of the locally produced and consumed cereal-based fermented porridge mainly used to support strength and recovery of lactating women after birth. However, even though the product is consumed for years, so far, the nutritional composition and bioactive compounds of the porridge not yet scientifically determined. This study aimed to determine the physicochemical properties, nutritional composition and bioactive compounds of “Shameta” commonly produced and consumed in Western part of the country. A total of 27 “Shameta” samples were collected from houses of lactating mothers residing in different districts of East Wollega zone. Results showed that, “Shameta” sample prepared from blend of maize and barely supplemented with faba bean results in crude protein content of 11.2 g/100g as compared with samples without faba bean, 6.8 g/100g. Samples supplemented with more proportion of rapeseed as oil source resulted in relatively higher crude fat content (12.2 g/100 g) as compared to other samples. From energy point of view, “Shameta” could provide about 85% of the extra energy needs of lactating mothers as compared to staple foods consumed in sample collection areas. It is also confirmed that, the product is a good source of iron and zinc, with the highest scores of 8.1 and 8.6 mg/100g in some samples, respectively, as compared to other mineral elements whose scores were much less than the daily recommended allowances. The average phytate and tannin contents were 0.79 and 0.18 mg/100g, respectively. Even though the Ca, Fe and Zn contents were below the recommended daily allowance, their bioavailability could not be hindered by phytate and tannin. Results also showed that samples have good antioxidant potential to minimize oxidative stresses. It could be deduced that as a sole food for the mothers, the product could not provide sufficient protein and some minerals to meet recommended daily allowance. However, to enhance the importance of the product, it is necessary to optimize the ingredient compositions and processing conditions to meet the nutrient demand of lactating mothers.

Molecular Characterization and Technological Properties of Lactic Acid Bacteria, &amp;lt;i&amp;gt;Bacillus&amp;lt;/i&amp;gt; and Yeast of Probiotic Interest Isolated from Fermented Porridges

Cereal-based porridges are among fermented foods with a composite microbiota. The objective of this work is to characterize the microbiota of porridge. Samples of porridge were collected in Ouagadougou and analyzed according to standard methods in microbiology. The presumed strains obtained were characterized by polymerase chain reaction (PCR). Technological abilities were estimated by tests for resistance to acid pH, bile, antibiotics and antimicrobial, proteolytic and lipolytic activities. All presumptive Bacillus, lactic acid bacteria and yeast were characterized by PCR. Four (BC1a; BC9b; BC2a and BC1b) strains were confirmed to Bacillus by PCR, 6 strains to Lactobacillus and only to Saccharomyces cerevisiae. All strains were sensitive to two antibiotics gentamycin and imipenem. In contrast, all strains were resistant to oxacillin, amoxicillin-clavulanic acid, streptomycin, penicillin and ticarcillin. Strains tested were resistant to bile but in terms of pH this resistance was relative. Potential probiotic strains have been shown to be effective in inhibiting pathogens. Proteolytic and lipolytic activities were positive on all strains. The characterization of strains, although concerned with a non-exhaustive list of primers, has made it possible to confirm the strains that may be of good quality probiotics if a quantitative study is carried out on technological aptitudes.

In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes

Abstract Barley (Hordium vulgare L.) grain is an important food ingredient due to the presence of essential compounds like β-glucans, proteins, resistant starch, phenolic compounds etc. β-glucans are able to lower cholesterol level in blood plasma and the glycaemic index, to enhance lipid metabolism and to reduce the risk of colon cancer. Hulless barley cultivars are more suitable to the human diet, because the hulls can be easily removed, as well as minimal grain processing in food production contributes to the full benefit of the whole grain. Several studies show that hulless grains have a higher digestible energy, and they have higher protein content compared to hulled grains. Different cultivars have unique composition and physical properties. The hulless barley cultivars are less studied than hulled barley and oats. The aim of this study was to evaluate the fermentation characteristics of flakes of different hulless barley cultivars in vitro and to analyse the fermentation pattern of β-glucans and proteins. Samples of six hulless barley cultivar flakes with different β-glucan (4.17–6.59%), soluble dietary fibre (18.1–32.0%) and resistant starch (0.74–10.65%) content were boiled in water 10 min, and the obtained porridge samples were treated under in vitro fementation conditions. The concentration of fermented porridge solids as well as β-glucans and proteins was measured. The concentration of undigested solids varied from 38.3 to 61.0% depending on barley cultivar. The concentration of protein was not significantly changed, but β-glucan concentration was significantly decreased after in vitro digestion comparing to indigestible samples.

Effect of processing on bioaccessibility of carotenoids from orange maize products

SummaryThis study assessed the effect of processing including boiling, roasting and fermenting on bioaccessibility of carotenoids (lutein, zeaxanthin, β‐cryptoxanthin, α‐carotene and β‐carotene) from orange maize. Bioaccessibility of carotenoids was analysed using a three‐stage in vitro digestion. High‐performance liquid chromatography was used to analyse the contents of carotenoid compounds in the processed orange maize products and digesta. On average, boiled maize had the highest retention rate (79.0%) of carotenoids followed by fermented porridge (73.8%), fermented maize (68.4%) and unfermented porridge (59.0%). Roasted maize had the lowest retention rate of 56.1%. Without further processing, carotenoids recovery from raw orange maize ranged from 73.0% to 100.5%. After treatments, carotenoids recovery showed varying levels of increase except for fermented maize. The average recovery of carotenoids in whole digesta of boiled maize, roasted maize, fermented porridge and unfermented porridge was 108.5%, 116.9%, 101.9% and 110.7%, respectively.

Effect of fermentation and processing of Sorghum bicolor Grains to produce traditional Sudanese Hulu-Mur on phytochemicals and their biological activities

Sorghum plays an important role in the diet of millions of people in semi-arid regions of sub-saharan Africa, Asia, central America and the middle east. Sorghum grains (feterita) were subjected to processing operations. Ethanolic extraction was done for raw grains, germinated grains, fermented porridge and cooked fermented porridge. All extracts were fractionated to petroleum ether, chloroform and ethyl acetate extracts and also All extracts subjected to phytochemicals profiling, total phenolic contents, antioxidant activity and antimicrobial properties. Thin layer chromatography (TLC) revealed the presence of polyphenols, Flavonoidal acids, coumarin, anthrone, anthraquinones and Terpenoids. Flavonoid mainly accumulated in the ethyl acetate fraction in all extracts before and after fermentation. Flavonoidal acids, coumarin, anthrone and anthraquinones were detected in the chloroform fraction in all extracts before and after fermentation. Terpenoids were accumulated in the petroleum ether fraction. From our finding the fermentation and cooking of the sorghum grains increased the total phenolic contents, the fermented porridge showed the highest phenolic content (305.17 mg GAE/g). The radical scavenging activity of fermented and non-fermented sorghum grain fractions were screened by using 1, 1 diphenyl-2- picrylhydrazyl (DPPH), the ethyl acetate fraction of cooked fermented porridge at a concentration of 1mg/ml had the high inhibition of DPPH radicals (57.33%). Antimicrobial activity of different extracts was recorded against different pathogenic bacteria and fungi, the petroleum ether extract showed antimicrobial activity against Bacillus subtitles and Staphylococcus aureus at concentration of 40mg/ml. These findings proved that fermentation and cooking could increase the bioavailability of phenols, which subsequently may improve the antioxidant and antimicrobial activity so the Sudanese Traditional Hulu-Mur may be a valuable health and nutrition promoting and hence it can consider one of the functional foods.

Correlation between bacterial communities and organic acids in the fermentation stage of traditional Chinese sour porridge

ABSTRACT Fermented porridge is usually made though the process of natural fermentation of grains with higher starch. Organic acids are the main flavor compounds in fermented porridge. However, the understanding of the correlation between the microbial communities and organic acids is limited in the fermentation process of traditional Chinese sour porridge (CSP). In this study, the dynamic of bacterial community and organic acids was investigated and the correlation between bacterial communities and organic acids was revealed during the fermentation process of CSP. The results showed that the richness and diversity of the bacterial communities at initial state (0h) were significantly higher than other period and the concentration of 9 organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, and succinic acid) increased with the fermentation process. Pediococcus and Lactobacillus were the dominative genus in the fermentation process of CSP and the fermentation process of CSP can be divided into three stages, with 0 h as the initial stage, 6–18 h as the second group and 24–36 h as the third based on PCA and cluster analysis. Moreover, 20 bacteria genus had significant correlation with (|ρ|>0.7) organic acids based on O2PLS analysis and The Lactobacillus and Acinetobacter were positively correlated with seven (succinic acid, tartaric acid, lactic acid, oxalic acid, acetic acid, malic acid and succinic acid) and four (tartaric acid, acetic acid, lactic acid, and α-ketoglutarate) organic acids respectively. Clostridium, Paenibacillus, Cupriavidus, Shinella, Streptococcus, Flavobacterium, Enterobacteriaceae, Cyanobacteria, Pseudomonas, Ralstonia, Microbacterium, Bradyrhizobiaceae, Escherichia-Shigella, Acidovorax, Leuconostoc, Alphaproteobacteria, Pediococcus, and Mitochondria were negatively correlated with organic acids in the fermentation process of CSP.

Bioactive compounds, antioxidant activity and consumer acceptability of porridges of finger millet (Eleusine coracana) flours: effects of spontaneous fermentation

ABSTRACT The flours of finger millet (Eleusine coracana) from light brown and dark brown varieties fermented spontaneously for 96 h were evaluated for their bioactive compounds, antioxidant activity and physicochemical properties. The consumer acceptability of the fermented porridges was also determined. Bioactive compounds of finger millet (FM) flours significantly (p < .05) increased with fermentation time, total polyphenolic content increased from 166 to 488 mg/100 g (light brown) and 420 to 606 mg/100 g (dark brown) and total flavonoid content increased from 160 to 330 mg/100 g (light brown) and 249 to 465 mg/g (dark brown). However, the total anthocyanin content of FM flours decreased with fermentation time. The DPPH activity of FM flours significantly (p < .05) increased with fermentation time from 52 to 58% (light brown), 53 to 59% (dark brown) and inhibitory effect on lipid peroxides significantly (p < .05) increased from 0.9 to 1.3% (dark brown) and 1.7 to 4.5% (dark brown). Fermentation significantly increased the crude protein of FM flours (light brown, 7.12 to 9.43%) and (7.80 to 9.53%, dark brown). Dietary fiber, fats, moisture and carbohydrates significantly (p < .05) decreased. Total titratable acid significantly (p < .05) increased from 0.49 to 1.77 g/100 g (light brown) and 0.47 to 1.58 g/100 g (dark brown). Fermentation resulted in the decrease of FM flours pH values. However, the total soluble solids were significantly (p < .05) different in both flours. Fermentation caused the lightness (L*) and redness (a*) to decrease and the yellowness (b*) of both flours to increase with time. The textural properties of the FM porridges decreased with fermentation time. The FM flours of both varieties which were fermented for 24 h resulted in porridges with the best sensory attributes. The results suggest that spontaneous fermentation could be an effective way of improving the bioactive compounds and antioxidant activity of FM flours.

In Vitro Studies of the Probiotic Properties of Lactic Acid Bacteria Isolated from Akamu – A Nigerian Weaning Food

Akamu is a popular fermented nutritive porridge made from cereals and is mostly eaten at infancy as a weaning food. Lactic acid bacteria contribute towards the safety, nutritional value, shelf life and acceptability of a wide range of cereal based foods and have been reported to have probiotic potential against gastrointestinal microorganisms, thus in vitro studies of the probiotic properties of lactic acid bacteria isolated from akamu produced with sorghum and maize grains were carried out using standard analytical methods. The pH of the cereal slurries decreased while the titratable acidity and the total lactic acid bacterial counts increased during the period of the studies. The lactic acid bacteria isolated were lactobacillus delbrueckii subspp bulgaricus, L. fermentum, L. brevis, L. plantarum, L. amylovorus, Pediococcus acidilactici acid, P. Pentosaceus. The isolates grew optimally at pH 4.0 and NaCl concentration of 3.0% and survived in fresh bovine bile. The bacteria except Lactobacillus brevis adhered to the intestinal mucosa as shown by the cell surface hydrophobicity assay and were resistant to most of the antibiotics used. This study indicated that the lactic acid bacteria isolated from raw akamu have probiotic characteristics and that raw akamu will be effective in the prevention and treatment of gastrointestinal diseases.

Effect of fermentation periods on the nutrient quality and sensory acceptability of Africa Yam Beans (&lt;i&gt;Sphenostylis sternocarpa&lt;/i&gt;) porridge

This study evaluated the effect of fermentation periods (24, 48 and 72 h) on the nutrient quality and sensory acceptability of African yam bean (AYB) porridge. The result shows significant (p&lt;0.05) effect on the nutrient composition and sensory scores of AYB porridge due to fermentation periods. The unfermented (control) AYB porridge had higher values of fat (7.78%), fibre (4.31%) and ash (2.94%) than the 24 h, 48 h, and 72 h fermented porridge. The reverse was the case as 24 h, 48 h and 72 h fermented porridge had higher values of protein (27.87%, 28.90%, 30.80%) than the unfermented porridge (26.35%). The range of the mineral values for Ca (22.74 - 28.06 mg/100g), Mg(10.88 - 26.13 mg/100g), K (115.25 - 140.86 mg/100g) and anti-nutrients for phytate (0.02 – 0.15 mg/100g), oxalate (0.25 – 4.82 mg/100g), tannin (0.93 – 8.46 mg/100g) showed a decreasing trend from unfermented porridge &gt; 24h &gt; 48 &gt; 72 h fermented porridge, respectively. Fermented porridge especially at 24 h, and at 48 h had better sensory acceptability scores than the unfermented and 72 h porridge. The total microbial population in the fermented liquor indicates that Total Viable and Lactobacillus counts increased with increasing fermentation period, that is, from 24 to 72 h, while total Fungal count decreased from 24 to 72 h fermentation period. This study shows that fermentation periods have significant effect in increasing the nutrient quality of AYB porridge for improved human nutrition and in amelioration of hidden hunger.Keywords: African yam bean porridge, Fermentation periods, Nutrient quality, Sensory acceptability, improved nutrition

Nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-supplemented mahewu

Adequate nutrition is fundamental for optimal human well-being and productivity. Mahewu, a non-alcoholic cereal grain beverage, is prepared in many rural settings in southern Africa by fermenting maize meal porridge. People of all age groups, including infants, consume mahewu. However, the drink is deficient in essential amino acids and some micronutrients. This study investigated the effects of adding Moringa oleifera leaf powder (MOLP) on the nutritional composition and consumer acceptability of mahewu. Moringa oleifera leaf powder-supplemented mahewu was prepared by substituting a portion of the maize meal used in a traditional recipe with MOLP at 2, 4 and 6% (w/w) levels. The MOLP was boiled and added to the fermented porridge (mahewu) prior to consumption. The nutritional composition of the resulting mahewu samples and standard traditional mahewu were analyzed using AOAC methods. Sensory evaluation was conducted using (n = 52) untrained panelists who rated the samples on a 5-point hedonic scale. Adding MOLP resulted in a significant (p < .05) increase in the total mineral content (ash), selected mineral elements, fat and fiber content of the beverage. The Calcium content increased by 350, 700 and 950% in mahewu samples supplemented with 2, 4 and 6% MOLP, respectively. The Iron content increased by 106, 214 and 287% in the same order of MOLP substitution levels. However, consumer acceptability decreased as the percentage of MOLP increased in the beverage. The color and aroma of mahewu were the sensory attributes most affected by MOLP supplementation. These results indicate that blanched MOLP could be used to enhance the nutritional profile of maize meal-based staple foods.

Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process

The objective was to study the effect of two selected lactic acid bacteria, Lactobacillus plantarum 6.2 and Lactobacillus fermentum 8.2, on folate production in a cereal-based fermented porridge called ben-saalga. We profited from previous improvements in processing to produce porridges with higher energy content, by including a combination of precooking and inoculation with amylolytic strains (Lactobacillus plantarum A6 or Lactobacillus fermentum MW2), which we combined with the folate producing strains. For comparison with the action of natural microbiota, fermentation was performed by traditional and back slopping process. Folate contents were determined microbiologically. Porridges prepared with starter cultures L. plantarum 6.2 + L. fermentum MW2 or L. fermentum 8.2 + L. plantarum A6 had significantly higher (p < 0.05) folate contents (7.1 and 7.3 μg/100 g fresh matter respectively) than the porridge prepared using the traditional process (4.2 μg/100 g fresh matter). Back slopping also enabled an interesting increase in folate contents (6.1 μg/100 g fresh matter, p < 0.05). Five minutes of cooking had no significant impact on folate contents of the porridges. These results underline the feasibility of new ways to produce folate rich foods available to the poorest populations using local materials with slight modification of the processes.