Effects of Different Fermenting Agents on Proximate Composition and Sensory Evaluation of Masa - A Fermented Puff Fried Batter

Fermentation improves the shelf life, texture, taste and aroma, nutritional value digestibility also lowers content of antinutrients fermented meals. This study investigated effect different fermenting agents on quality masa. The rice grains were sorted, cleaned, washed soaked, wet milled separately with baker’s yeast, lactic acid culture (yogourmet) tsamiyan gaye (citric acid) respectively. final batter was fried package for analysis. agent had significant (p<0.05) all parameters measured. Masa bacteria (LAB) highest 9.25% 0.83%, 1.01% 18.51% protein, crude fibre ash fat respectively while yeast masa higher respective 21.46% 50.12% moisture carbohydrate content. pH sample is within r range 3.76-5.57 titritable acidity 0.05-0.17. sensory evaluation carried out to assess acceptability samples. However, samples generally accepted but means scores overall (7.40). Tsamiyan LAB can be used as an alternative preparation