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Nguyen, T. T. T., Loiseau, G., Icard-Vernière, C., Rochette, I., Trèche, S. and Guyot, J.-P. Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children. Food Chemistry, 100, 623-631, 2007.

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Article

Effect of Production Method on the Dietary Fibre Composition of Akamu- A Nigerian Fermented Maize Product

1School of Biological Sciences, Faculty of Science and Environment, Plymouth University, Plymouth, United Kingdom

2Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Rivers State, Nigeria


American Journal of Food and Nutrition. 2016, Vol. 4 No. 3, 68-73
DOI: 10.12691/ajfn-4-3-2
Copyright © 2016 Science and Education Publishing

Cite this paper:
Patience C. Obinna-Echem, Thomas Adjei-Duodu. Effect of Production Method on the Dietary Fibre Composition of Akamu- A Nigerian Fermented Maize Product. American Journal of Food and Nutrition. 2016; 4(3):68-73. doi: 10.12691/ajfn-4-3-2.

Correspondence to: Patience  C. Obinna-Echem, School of Biological Sciences, Faculty of Science and Environment, Plymouth University, Plymouth, United Kingdom. Email: chisanupat@yahoo.com, patience.obinna-echem@ust.edu.ng

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 Lactobacillus plantarum strain and porridges from akamu 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 L. plantarum strain. The aim was to investigate the effect of the production method on the dietary fibre composition of the new in comparison to akamu sample. The samples had similar physical and microbiological characteristics: pH of 3.43 – 3.95, titratable acidity of 1.05 – 1.59% and lactic acid bacteria count of 8.56 CFU mL-1. The most available sugar from the SDFS was glucose (43 - 54 mg mL-1 for 24 h L. plantarum fermentation and the akamu sample, respectively). The akamu sample had the lowest IDF and the highest SDF (50.80 mg g-1) with particular reference to its SDFS (35.40 mg g-1) content. This study has brought to knowledge the dietary fibre component of a Nigerian fermented maize food.

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