Microbiological evaluation of ghanaian maize dough co-fermented with cowpea

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dc.contributor.author Sanni, A.I.
dc.contributor.author Sefa-Dedeh, S.
dc.contributor.author Sakyi-Dawson, E.
dc.contributor.author Asiedu, M.
dc.date.accessioned 2019-03-01T12:43:43Z
dc.date.available 2019-03-01T12:43:43Z
dc.date.issued 2002-10
dc.identifier.citation A.I. Sanni, S. Sefa-Dedeh, E. Sakyi-Dawson & M. Asiedu (2002)Microbiological evaluation of ghanaian maize dough co-fermented with cowpea, InternationalJournal of Food Sciences and Nutrition, 53:5, 367-373, DOI: 10.1080/0963748021000044705 en_US
dc.identifier.other https://doi.org/10.1080/0963748021000044705
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/28478
dc.description.abstract Fermented maize dough meals form a large proportion of people's diet in Ghana. To enhance the nutritive value of these carbohydrate-rich foods, protein complementation was introduced. In this study, microbial ecology of fermenting maize dough fortified with 20% cowpea was investigated. A total of 106 microbial strains were isolated from different batches of the fermenting dough at periodic intervals. Ten genera of microorganisms namely Lactobacillus, Leuconostoc, Saccharomyces, Debaryomyces, Candida, Bacillus, Micrococcus, Klebsiella, Escherichia and Aspergillus were identified, with lactic acid bacteria species being predominant. A lactic count of log 9.9 cfu/g was obtained at the end of 72 h fermentation relative to log 6.6 cfu/g recorded for aerobic mesophiles. At the 12 h fermentation period, the population of yeasts was less than log 1.0 cfu/g, but gradually rose to log 5.36 cfu/g by 48 h followed a slight decline at the end of 72 h fermentation period (log 4.08 cfu/g). Enteric microorganisms that were isolated from the raw cowpea were less than log 1.0 cfu/g at 12 h of fermentation, while the Aspergillus species were isolated from the raw maize and the dough subjected to drying treatment. The growth of inoculated enteropathogenic E. coli and S. typhimurium was inhibited in the cooked, fermented maize-cowpea dough, and at 72 h, they were not within detectable limit. The study concluded that addition of cowpea at 20% level did not affect the natural fermentation characteristics of the maize dough. en_US
dc.language.iso en en_US
dc.publisher International Journal of Food Sciences and Nutrition en_US
dc.title Microbiological evaluation of ghanaian maize dough co-fermented with cowpea en_US
dc.type Article en_US


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