Studies on Akamu, a traditional fermented maize food

Microbiological and some physicochemical properties of akamu, a fermented maize food were studied. Microbial population, pH, titratable acidity, protein, sugar and starch were measured during the fermentation. The initial microflora consisted ofa heterogenous mixture of microorganisms namely Lactoba...

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Autores principales:	Ogbonnaya,Nwokoro, Bernice Chidinma,Chukwu
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2012
Materias:	Akamu microbial population levels protein reducing sugar starch
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182012000400011
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spelling	oai:scielo:S0717-751820120004000112013-04-25Studies on Akamu, a traditional fermented maize foodOgbonnaya,NwokoroBernice Chidinma,Chukwu Akamu microbial population levels protein reducing sugar starch Microbiological and some physicochemical properties of akamu, a fermented maize food were studied. Microbial population, pH, titratable acidity, protein, sugar and starch were measured during the fermentation. The initial microflora consisted ofa heterogenous mixture of microorganisms namely Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus amylovorus, Pseudomonas aeruginosa, Pseudomonas alkaligenes, Bacillus cereus, Bacillus licheniformis, Bacillus subtilis, Candida utilis, Candida tropicalis, Saccharomyces cerevisiae, Aspergillus oryzae, Aspergillus niger, Penicillium citrinum, Rhizopus micros-porus and Rhizopus oligosporus. Within 24 h, lactobacilli and aerobic mesophilic bacteria accounted for a major portion of the total microflora. The lactobacilli numbers increased from 1.6 x107 cfu/g after24 h to 7.1 x108 cfu/g after 72 h. Total aerobic mesophilic bacteria increased from 2.5 x109 cfu/g after 24 h to 4.2 x108 cfu/g after 72 h. Enterobacteriaceae count decreased from 6.3 x 103 cfu/g after 24 h to 2.5x102 cfu/g after 72 h, although this level remained significantly high for a finished food product. Yeasts increased steadily and reached 6.8 x105 cfu/g after 72 h. Mould counts decreased from 6.3 x103 cfu/g after 24 h to 1.3 x102 cfu/g after 72 h. Moulds were largely responsible for amylolytic activity in pure culture. Fermentation caused a general decrease in pH from 6.6 to 3.9 after 72 h and titratable acidity increased from 0.48 to 0.79 after 72 h. Starch concentration decreased from 68 g/100 g to 37.4 g/100g. Protein and reducing sugar concentrations increased from 12.8 g/100 g to 18.5 g/100 g and from 5.3 g/100 g to 17.6 g/100 g, respectively. The types and numbers of microorganisms isolated from akamu could pose a health risk to consumers especially where this food product is used as a weaning product for infants.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.39 n.4 20122012-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182012000400011en10.4067/S0717-75182012000400011
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Akamu microbial population levels protein reducing sugar starch
spellingShingle	Akamu microbial population levels protein reducing sugar starch Ogbonnaya,Nwokoro Bernice Chidinma,Chukwu Studies on Akamu, a traditional fermented maize food
description	Microbiological and some physicochemical properties of akamu, a fermented maize food were studied. Microbial population, pH, titratable acidity, protein, sugar and starch were measured during the fermentation. The initial microflora consisted ofa heterogenous mixture of microorganisms namely Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus amylovorus, Pseudomonas aeruginosa, Pseudomonas alkaligenes, Bacillus cereus, Bacillus licheniformis, Bacillus subtilis, Candida utilis, Candida tropicalis, Saccharomyces cerevisiae, Aspergillus oryzae, Aspergillus niger, Penicillium citrinum, Rhizopus micros-porus and Rhizopus oligosporus. Within 24 h, lactobacilli and aerobic mesophilic bacteria accounted for a major portion of the total microflora. The lactobacilli numbers increased from 1.6 x107 cfu/g after24 h to 7.1 x108 cfu/g after 72 h. Total aerobic mesophilic bacteria increased from 2.5 x109 cfu/g after 24 h to 4.2 x108 cfu/g after 72 h. Enterobacteriaceae count decreased from 6.3 x 103 cfu/g after 24 h to 2.5x102 cfu/g after 72 h, although this level remained significantly high for a finished food product. Yeasts increased steadily and reached 6.8 x105 cfu/g after 72 h. Mould counts decreased from 6.3 x103 cfu/g after 24 h to 1.3 x102 cfu/g after 72 h. Moulds were largely responsible for amylolytic activity in pure culture. Fermentation caused a general decrease in pH from 6.6 to 3.9 after 72 h and titratable acidity increased from 0.48 to 0.79 after 72 h. Starch concentration decreased from 68 g/100 g to 37.4 g/100g. Protein and reducing sugar concentrations increased from 12.8 g/100 g to 18.5 g/100 g and from 5.3 g/100 g to 17.6 g/100 g, respectively. The types and numbers of microorganisms isolated from akamu could pose a health risk to consumers especially where this food product is used as a weaning product for infants.
author	Ogbonnaya,Nwokoro Bernice Chidinma,Chukwu
author_facet	Ogbonnaya,Nwokoro Bernice Chidinma,Chukwu
author_sort	Ogbonnaya,Nwokoro
title	Studies on Akamu, a traditional fermented maize food
title_short	Studies on Akamu, a traditional fermented maize food
title_full	Studies on Akamu, a traditional fermented maize food
title_fullStr	Studies on Akamu, a traditional fermented maize food
title_full_unstemmed	Studies on Akamu, a traditional fermented maize food
title_sort	studies on akamu, a traditional fermented maize food
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2012
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182012000400011
work_keys_str_mv	AT ogbonnayanwokoro studiesonakamuatraditionalfermentedmaizefood AT bernicechidinmachukwu studiesonakamuatraditionalfermentedmaizefood
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Studies on Akamu, a traditional fermented maize food

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