Research Article
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Year 2023, , 1 - 9, 26.07.2023
https://doi.org/10.55147/efse.1259458

Abstract

References

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Microbiological and physicochemical properties of fermented and unfermented sweet potato flour

Year 2023, , 1 - 9, 26.07.2023
https://doi.org/10.55147/efse.1259458

Abstract

This research accesses the suitability of using processed flours from fermented and unfermented yellow-fleshed sweet-potato as alternative flour based on their physiochemical and microbiological properties. Raw yellow sweet potato tubers were obtained from a local Nigerian market and processed into fermented and unfermented sweet potato flours. Their microbiological and physiochemical (proximate and functional) properties were analyzed using standard methods. The microbiological results identified six bacterial genera; (Bacillus, Klebsiella, Micrococcus, Staphylococcus, Lactococcus, and Enterobacter) and five fungal genera (Aspergillus, Penicillium, Mucor, Candida, and Saccharomyces). Bacillus and Aspergillus spp. were the most dominant bacterial and fungal genera respectively. The physiochemical result reveals that fermenting sweet potato flour resulted in improved protein, moisture content, and water and oil adsorption capacities compared to the unfermented flour. The pH also decreased from 8.8 to 5.0 after 72 h of fermentation. Most of the microorganisms isolated are associated with plants, water, environment, and fermentation, they are generally recognized as safe (GRAS) organisms and their potentials can be further exploited in the food industry. These findings highlights the potentials of incorporating fermentation techniques in enhancing the nutritional and techno-functional attributes of sweet potato flour as a healthy alternative gluten-free flour-based staple diet.

References

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There are 72 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Peace Omoikhudu Oleghe This is me 0000-0001-5163-1134

Fred. C. Akharaiyi

Chioma Bertha Ehis-eriakha This is me 0000-0002-3284-2021

Emmanuel Oboh 0000-0002-4759-5115

Early Pub Date June 1, 2023
Publication Date July 26, 2023
Submission Date March 3, 2023
Published in Issue Year 2023

Cite

APA Oleghe, P. O., Akharaiyi, F. C., Ehis-eriakha, C. B., Oboh, E. (2023). Microbiological and physicochemical properties of fermented and unfermented sweet potato flour. European Food Science and Engineering, 4(1), 1-9. https://doi.org/10.55147/efse.1259458