Microbiological characterization of yam fermentation for ‘Elubo’ (yam flour) production

Abstract

Yams (Dioscorea rotundata) were processed and fermented to the traditional West African dried yam flour ‘Elubo’. Yam slices were blanched at 60 °C for 10 min and then fermented at 30 °C for 24 h. The microbial population increased with fermentation time during the first 24 h of natural fermentation with a fall in the pH from 6.2 to 5.4. The dominant aerobic mesophilic bacteria consisted of Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus delbrueckii and Bacillus subtilis. Significant contributions were also made by Lactococcus lactis, Klebsiella pneumoniae, Citrobacter freundii and the yeasts Pichia burtonii and Candida krusei. Accelerated natural lactic fermentation was achieved by repetitive use of the previous fermentation batch as an inoculum through back-slopping at a rate of 10% (w/v). After three consecutive fermentation cycles, the microflora was dominated by L. plantarum and L. brevis. Fermentation of blanched samples with pure cultures of the isolates showed L. plantarum L. brevis and B. subtilis to be the main species responsible for pH reduction and in changes in the browning levels of the reconstituted flour paste (amala). The typical colour of ‘amala’ is disliked by many individuals and it seems possible that amala with a lighter colour which will be more acceptable can be produced by fermentation.