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Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 2: Effects of germination and fermentation on microbiological and physical properties

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Abstract

The effects of germination (G) and naturally fermented (F)on the bacterial flora, viscosities and moisture sorptionisotherms of soybean (S) and African breadfruit (B) seed based food products were investigated. Bacillus,Enterobacter, Enterobacteriaceae, Proteus, Serratia andStaphylococcus species dominated in the nonfermentedproducts. Lactobacillus, Leuconostoc, Pediococcusand yeast species dominated in the fermented products whosegruels also inhibited growth of coagulase positive Staphylococcus aureus in challenge tests. Germination andfermentation resulted in significant (p < 0.05) decreasesin cooked paste viscosities which is advantageous inincreasing nutrient density. The monolayer moisture contents (g H2O/g solid) and surface areas for monolayer adsorption (m2/g solid) derived from BETmodel were 0.0422 and 148.1 (GFSB); 0.0428 and 150.4 (NGFSB); 0.0436 and 153.3 (NGNFSB); 0.0531 and 186.6 (GNFSB), respectively.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Agriculture, PMB 2373, Makurdi, Nigeria

    Charles Chukwuma Ariahu

  2. Department of Food Science and Technology, Imo State University, Owerri, Nigeria

    Ucha Ukpabi & Kingsley Obinna Mbajunwa

Authors
  1. Charles Chukwuma Ariahu
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  2. Ucha Ukpabi
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  3. Kingsley Obinna Mbajunwa
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Chukwuma Ariahu, C., Ukpabi, U. & Obinna Mbajunwa, K. Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 2: Effects of germination and fermentation on microbiological and physical properties. Plant Foods Hum Nutr 54, 207–216 (1999). https://doi.org/10.1023/A:1008196725387

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