Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The objective of the study was to study the microbial profile and establish the important lactobacilli of fermenting nixtamalized corn dough. Two batches of c...

Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels. The effect of fortification of maize based traditional foods with legume protein, bambara-nut at 0%. 10% and 20% replacement levels, on the rate ...

The use of acoustic energy to secure apple cider safety was explored. Inactivation tests were performed with Escherichia coli K12 at 40 °C, 45 °C, 50 °C, 55 °C, and 60 °C with and without ultrasound, followed by a validation test with E. coli O157:H7 at 60 °C. The cell morphology was observed with environmental scanning electron microscopy for samples treated at 40 °C and 60 °C. Physical qualit...

BACKGROUND This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial starter culture YF-L812 and ALH). RESULTS The antifungal activity of cinnamon extracts was observed i...

to determine the effects of pre-harvest salicylic acid (sa) treatments on postharvest life and quality of apricot fruits, four different concentrations (one, 1.5, three and 4.5 mm) were applied six days before harvesting of apricot fruits cv. ‘shamlou’. fruits harvested at commercial maturity stage and stored at 2ºc with 90 percent rh on the same day for a period of three weeks. the fruit was e...

Enturire is an alcoholic sorghum- and honey-based beverage traditionally produced by spontaneous fermentation. Its fermentation process is lengthy (5-7 days), does not guarantee product quality and safety and thus necessitates use of pure starter cultures. This study compared a modified production process of Enturire, with honey added at the start to the traditional one (honey added 3 days into...

Tamarind plum containing red flesh when peeled is very intriguing fruit due to its high content of bioactive compounds, such as the anthocyanins and other polyphenolic compounds with a antioxidant capacity. These natural substances found in acts prevent diseases, including diabetes cancer. Objective: In this study squash was prepared tamarind evaluate quality shelf-life extension at different c...

The lactic acid bacteria (LAB) involved during the spontaneous fermentation of cereals (maize,millet, sorghum) for the production of indigenous foods (‘akamu’, ‘kunu-zaki’) were quantified and identified. The lactic acid bacteria counts varied during the fermentation of the cereals while the titratable acidity (TTA) increased with reduction in pH. Identification of isolates using API 50CHL syst...

Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa officinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total pheno...

Photosynthetic characteristics and induction of crassulacean acid metabolism (CAM) by drought stress were investigated in Sedum album, Sedum stoloniferum and Rosularia elymaitica from Crassulaceae. Titratable acidity, malate content, phosphoenolpyruvate carboxylase (PEPC) activity and gas exchange parameters were determined in plants at the end and beginning of the photoperiod. Results showed t...