Show simple item record

dc.contributor.authorKuri, Ven
dc.contributor.authorObinna-Echem, PCen
dc.contributor.authorBeal, Jen
dc.date.accessioned2018-12-04T21:41:50Z
dc.date.available2018-12-04T21:41:50Z
dc.date.issued2013-07-17en
dc.identifier.urihttp://hdl.handle.net/10026.1/12981
dc.description.abstract

Abstract BACKGROUND Akamu is a lactic acid-fermented cereal-based food that constitutes a major infant complementary food in most West African countries. The identities of LAB populations from DGGE analysis and conventionally isolated LAB and yeasts from traditionally fermented akamu were confirmed by PCR sequencing analysis. The relationships between pH, acidity and lactic acid levels and proximate composition of the akamu samples were investigated. RESULTS The LAB communities in the akamu samples comprised mainly Lactobacillus species, including Lb. fermentum, Lb. plantarum, Lb. delbrueckii ssp. bulgaricus and Lb. helveticus, as well as Lactococcus lactis ssp. cremoris. Identified yeasts were Candida tropicalis, Candida albicans, Clavispora lusitaniae and Saccharomyces paradoxus. Low pH (3.22–3.95) was accompanied by high lactic acid concentrations (43.10–84.29 mmol kg−1). Protein (31.88–74.32 g kg−1) and lipid (17.74–36.83 g kg−1) contents were negatively correlated with carbohydrate content (897.48–926.20 g kg−1, of which ≤1 g kg−1 was sugars). Ash was either not detected or present only in trace amounts (≤4 g kg−1). Energy levels ranged from 17.29 to 18.37 kJ g−1. CONCLUSION The akamu samples were predominantly starchy foods and had pH < 4.0 owing to the activities of fermentative LAB. © 2013 Society of Chemical Industry

en
dc.format.extent331 - 340 (10)en
dc.language.isoenen
dc.publisherWileyen
dc.titleEvaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize fooden
dc.typeJournal Article
plymouth.issue2en
plymouth.volume94en
plymouth.publisher-urlhttp://onlinelibrary.wiley.com/en
plymouth.publication-statusPublisheden
plymouth.journalJournal of the Science of Food and Agricultureen
dc.identifier.doi10.1002/jsfa.6264en
plymouth.organisational-group/Plymouth
plymouth.organisational-group/Plymouth/00 Groups by role
plymouth.organisational-group/Plymouth/00 Groups by role/Academics
plymouth.organisational-group/Plymouth/Faculty of Science and Engineering
plymouth.organisational-group/Plymouth/Faculty of Science and Engineering/School of Biological and Marine Sciences
plymouth.organisational-group/Plymouth/REF 2021 Researchers by UoA
plymouth.organisational-group/Plymouth/REF 2021 Researchers by UoA/UoA06 Agriculture, Veterinary and Food Science
dc.rights.embargoperiodNot knownen
rioxxterms.versionofrecord10.1002/jsfa.6264en
rioxxterms.licenseref.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
rioxxterms.typeJournal Article/Reviewen


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record


All items in PEARL are protected by copyright law.
Author manuscripts deposited to comply with open access mandates are made available in accordance with publisher policies. Please cite only the published version using the details provided on the item record or document. In the absence of an open licence (e.g. Creative Commons), permissions for further reuse of content should be sought from the publisher or author.
Theme by 
@mire NV