Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food.

Autor: Afoakwa EO; Department of Nutrition & Food Science, University of Ghana, Legon-Accra, Ghana. e_afoakwa@yahoo.com, Kongor EJ, Annor GA, Adjonu R
Jazyk: angličtina
Zdroj: International journal of food sciences and nutrition [Int J Food Sci Nutr] 2010 Aug; Vol. 61 (5), pp. 449-62.
DOI: 10.3109/09637480903393727
Abstrakt: Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy fortification up to 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified sample, with similar trends noted at all levels of fortification. Starch pasting characteristics showed varied trends in pasting temperature, peak viscosity, viscosity at 95 degrees C and at 50 degrees C-hold with increasing fermentation time and soybean concentration. Cassava could be co-fermented with soybean up to 20% concentration during gari processing without significant effect on its process and product quality characteristics.
Databáze: MEDLINE
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