@article{ajfn2016432,
author={{Obinna-Echem, Patience C. and Adjei-Duodu, Thomas},
title={Effect of Production Method on the Dietary Fibre Composition of <i>Akamu</i>- A Nigerian Fermented Maize Product},
journal={American Journal of Food and Nutrition},
volume={4},
number={3},
pages={68--73},
year={2016},
url={http://pubs.sciepub.com/ajfn/4/3/2},
issn={2374-1163},
abstract={This study utilized the Integrated total dietary fibre assay in evaluating the total dietary fibre (TDF) components: insoluble dietary fibre (IDF), soluble dietary fibre precipitates (SDFP) and soluble dietary fibre soluble (SDFS), of porridges from ground maize slurries fermented by <i>Lactobacillus plantarum</i> strain and porridges from <i>akamu</i> sample. The traditional process was modified by skipping the soaking, wet milling and wet sieving stages to fermenting ground whole maize slurries with pure culture of <i>L. plantarum</i> strain. The aim was to investigate the effect of the production method on the dietary fibre composition of the new in comparison to <i>akamu</i><i> </i>sample. The samples had similar physical and microbiological characteristics: pH of 3.43 ¨C 3.95, titratable acidity of 1.05 ¨C 1.59% and lactic acid bacteria count of 8.56<SUP> </SUP>CFU mL<SUP>-1</SUP>. The most available sugar from the SDFS was glucose (43 - 54 mg mL<SUP>-1</SUP> for 24 h <i>L. plantarum</i> fermentation and the <i>akamu</i> sample, respectively). The <i>akamu</i> sample had the lowest IDF and the highest SDF (50.80 mg g<SUP>-1</SUP>) with particular reference to its SDFS (35.40 mg g<SUP>-1</SUP>) content. This study has brought to knowledge the dietary fibre component of a Nigerian fermented maize food.},
doi={10.12691/ajfn-4-3-2}
publisher={Science and Education Publishing}
}