PROCESSING EFFECT ON ANTI-NUTRITIONAL AND MICROBIOLOGICAL PROPERTIES OF TRIFOLIATE YAM FLOUR VARIETIES
Sažetak
This research investigated whether 72 hours of fermentation can eliminate or reduce those harmful microorganisms and chemicals in the food content of the trifoliate yam that impose several challenges in human life and exploit and improve the numerous benefits associated with trifoliate yam. Freshly harvested trifoliate yams were subjected to natural fermentation for 72 hours, dried, and milled to produce trifoliate yam flour. The anti-nutritional and microbiological properties of the processed flour were determined. Fermentation significantly reduced the anti-nutritional properties of the trifoliate yam flour at p < 0.05 apart from flavonoid which increased at 72 hours fermentation period. For microbiological properties mould count, yeast count, and S.aureus were only detected and their average values for the unfermented and fermented samples were 31.66 x 103, 18.66 x102, 25.00 x104 and 35.33 x 103, 27.33 x 102, 38.66 x 104 respectively. It is therefore concluded that the fermentation reduced anti-nutritional properties to an extent that is friendly to mankind, increased the basic required minerals necessary to combat malnutrition and inadequate supply of protein-based food, and has a higher level of general acceptability.
Reference
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Ortiz, D., Nkhata, S., Buechler, A., Rocheford, T., & Ferruzzi, M. G. (2017). Nutritional changes during biofortified maize fermentation (steeping) for ogi production. The FASEB Journal, 31, 1.
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Oyarekua, M.A. (2015) Comparative studies of co-fermented maize/pigeon pea and maize/mucuna as infants’ complementary foods. Wudpecker J. Food Technol.,1(1):1–8.
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Sefa-Dedeh. S. and E. O. Afoakwa (2002) “Biochemical and textural changes in trifoliate yam Dioscorea dumetorum tubers after harvest,” Food Chemistry, vol. 79, no. 1, pp. 27–40. View at Publisher · View at Google Scholar · View at Scopus
Smit, Y., Cameron, M., Venter, P., Witthuhn, R.C. (2011) Alicyclobacillus spoilage and isolation − A review.FoodMicrobiology28, 331–349.
Sperber.,(2010).Introduction to the microbiological spoilage of foods and beverages. In: Sperber, W.H., Doyle, M.P.(Eds.), Compendium of the Microbiological Spoilage of Foods and Beverages. New York, NY: Springer, pp. 1–40.Technology, 5(219): 500-506.
Ukpabi, U. J. and Ndimele, C. (2014). Evaluation of the quality of gari produced in Imo State Nigeria. Nig. Fd. J. 8, 105 – 110.
Anthony Cemaluk C. Egbuonu and Daniel C. Nzewi (2018) Influence of Blanching on Some Nutrient and Anti-nutrient Compositions of Bitter Yam (Dioscorea dumetorum).
Bello B. K., A. O. Ojokoh, S. E. Ojokoh (2017). Mineral and antinutritional composition of fermented water yam (Dioscorea alata). International Journal of Life Sciences and Technology, vol. 5, no. 3, pp. 20-23.
Buta MB and Emire SA (2015) Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends to Produce Weaning Food. J Food Process Technol 6: 507. doi:10.4172/2157-7110.1000507.
Chaves-Lopez, C., Serio, A., Grande-Tovar, C. D., Cuervo-Mulet, R., Delgado-Ospina, J., & Paparella, A. (2014). Traditional fermented foods and beverages from a microbiological and nutritional perspective: The Colombian Heritage. Comprehensive Reviews in Food Science and Food Safety, 13, 1031–1048. https://doi.org/10.1111/1541-4337.12098.
Clifford I. Owuamanam, Chinyere I. Iwuoha, Ngozika C. Onuegbu, Chika C. Ogueke and Justina N. Nwosu, 2013. Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time. American Journal of Food Technology, 8: 162-172
Dogore Yolande DIGBEU, Ahipo Edmond DUE, Soumaila DABONNE (2013) Biochemical characteristics of composite flours: influence of fermentation. Food Sci. Technol, Campinas, 33(4): 599-604, Oct.-Dec.
Hassan, G. F., Yusuf, L., Adebolu, T. T., & Onifade, A. K. (2015). Effect of fermentation on the mineral and anti-nutritional composition of cocoyam (Colocasia esculenta Linn). Sky Journal of Food Science, 4, 042–049.
Hotz, C., & Gibson, R. S. (2007). Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. Journal of Nutrition, 137, 1097–1100. https://doi.org/10.1093/jn/137.4.1097.
Humberto Hungaro, Wilmer Edgard Luera Peña, Nayara Silva and Verônica Ortiz Alvarenga (2014). Food Microbiology. DOI: 10.1016/B978-0-444-52512-3.00059-0. DOI: 10.1016/B978-0-444-52512-3.00059-0.
Igbabul B. D., J. Amove, I. Twadue. Effect of fermentation on the proximate composition, antinutritional factors and functional properties of cocoyam (Colocasia esculenta) flour. African Journal of Food Science and Technology, vol. 5, no. 3, pp. 67-74. 2014.
Jacques Y. Achy, Pamphile K. B. Koffi, Gbocho S. E. Ekissi, Hubert K. Konan and Lucien P. Kouame (2016). Assessment of Physico-Chemical Properties and Anti-Nutritional Factors of Flour from Yam (Dioscorea Bulbifera) Bulbils in Southeast Côte D’Ivoire International Journal of Advanced Research (Ijar).
Kabasambo, E.K., Baylin, A, Ascherin A. and Compose H. (2005). The type of oil used for cooking is associated with the risk of non-fatal acute myocardial infarction in Costa Rica. J. Nutri. 135(11):2672-2679.
Kasaye , Melese , Amare and Hailaye (2018) Effect of Fermentation and Boiling on Functional and Physico Chemical Properties of Yam and Cassava Flours. Journal of Agricultural Science and Food Research Kasaye, et al., J Agri Sci Food Res 2018, 9:4.
Lape I. M. and S. Trèche (1994)“Nutritional quality of yam (Dioscorea dumetorum and D rotundata) flours for growing rats,” Journal of the Science of Food and Agriculture, vol. 66, no. 4, pp. 447–455, . View at Publisher · View at Google Scholar.
Lyonga S. N. and J. A. Ayuk-Takem (1982) Investigation on selection and production of edible yam (Dioscorea spp.) in the Western Highlands of United Republic of Cameroon,” in Yams—Ignames, J. Miege and S. N. Lyonga, Eds., pp. 161–172, Clarendon Press, Oxford, UK. View at Google Scholar.
Nkhata SG, Ayua E, Kamau EH, Shingiro J-B.(2018) Fermentation and germination improve the nutritional value of cereals and legumes through activation of endogenous enzymes. Food Sci Nutr.;6:2446–2458. no. 1, pp. 1-8.
Ogbuj C. A., Ndulaka J.C., Ekaiko, M. U And Onuh, E. F.(2017).Evaluation of Antinutrients and Mineral Composition of Trifoliate Yam (Dioscorea Dumentorum) And White Cocoyam (Xanthosoms Atroviren). North Asian International Research Journal of Sciences, Engineering & I.T. Issn: 2454 - 7514 Vol. 3, Issue 9.
Ojokoh A. and B. Adeleke (2019) “Processing of Yam Paste (Amala): A Product of Fermented Yam (Dioscorea rotundata) Flour”, Int. Ann. Sci., vol. 8, no. 1, pp. 87-95, Oct. Doi: 10.21467/ias.8.1.87-95
Ojokoh A. O., O. E. Fayemi, F. C. K. Ocloo, F. I. Nwokolo (2015). Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and acha (Digitaria exilis (Kippist) Stapf) flour blends. Journal of Agricultural Biotechnology and Sustainable Development, vol. 7, no. 1, pp. 1-8.
Oladele E.P and Oshodi, A.A. (2008). Effect of Fermentation on Some Chemical and Nutritive Properties of Berlandier Nettle Spurge (Jatropha cathartica) and Physic Nut (Jatropha Curcas) Seeds. Pakistan Journal of Nutrition 7(2): 292-296.\
Omemu, A. M. (2011). Fermentation dynamics during the production of ogi, a Nigerian fermented cereal porridge. Report and Opinion, 3,8–17.
Ortiz, D., Nkhata, S., Buechler, A., Rocheford, T., & Ferruzzi, M. G. (2017). Nutritional changes during biofortified maize fermentation (steeping) for ogi production. The FASEB Journal, 31, 1.
Oyarekua, M.A. (2013). Effect of co-fermentation on Nutritive quality and pasting properties of Maize/cowpea/sweet potato as Complementary Food. African J. Food, Agri., Nutri. Development, (AJFAND), Vol. 13. No1. pp. 7171–7191.
Oyarekua, M.A. (2015) Comparative studies of co-fermented maize/pigeon pea and maize/mucuna as infants’ complementary foods. Wudpecker J. Food Technol.,1(1):1–8.
Reddy NR, Sath SK (2002). Food Phytate CRC Press, Boca Raton, Florida.
Sefa-Dedeh. S. and E. O. Afoakwa (2002) “Biochemical and textural changes in trifoliate yam Dioscorea dumetorum tubers after harvest,” Food Chemistry, vol. 79, no. 1, pp. 27–40. View at Publisher · View at Google Scholar · View at Scopus
Smit, Y., Cameron, M., Venter, P., Witthuhn, R.C. (2011) Alicyclobacillus spoilage and isolation − A review.FoodMicrobiology28, 331–349.
Sperber.,(2010).Introduction to the microbiological spoilage of foods and beverages. In: Sperber, W.H., Doyle, M.P.(Eds.), Compendium of the Microbiological Spoilage of Foods and Beverages. New York, NY: Springer, pp. 1–40.Technology, 5(219): 500-506.
Ukpabi, U. J. and Ndimele, C. (2014). Evaluation of the quality of gari produced in Imo State Nigeria. Nig. Fd. J. 8, 105 – 110.
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2025/02/03
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